Ingredients
Scale
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 1/2 cups sliced carrots
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/4 cup breadcrumbs (optional, for topping)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Steam the cauliflower, broccoli, and carrots for 5–7 minutes until just tender.
- In a saucepan over medium heat, melt the butter. Whisk in flour to form a roux, cooking until golden brown.
- Gradually add warm milk while whisking until thickened, about 3–5 minutes.
- Stir in garlic powder, nutmeg, salt, pepper, cheddar, and Parmesan cheese until melted.
- Combine steamed vegetables with the cheese sauce in a large bowl.
- Transfer to the baking dish; top with breadcrumbs if desired.
- Bake for 20–25 minutes or until bubbly and golden; broil for an extra crispy finish if preferred.
- Allow resting for 5–10 minutes before serving; garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg