Description
Discover how to make a creamy, delicious Broccoli and Cauliflower Cheese Bake. Perfect for any meal, this easy-to-follow recipe guarantees a comforting, cheesy delight.
Ingredients
- 1 lb (454 g). broccoli florets and 1 lb (454 g). cauliflower florets
- 1 cup (240 ml) gluten free panko crumbs
- 1/4 cup (60 ml) melted butter
- 1 tsp (5 ml). thyme
- 1 tsp (5 ml). oregano
- 1/2 tsp (3 ml). cayenne, optional
- 1 tbsp (15 ml). smoked paprika
- 1 tsp (5 ml). black pepper
- Salt to taste
- 1/2 lb (227 g). Velveeta cheese cubed
- 1/4 lb (113 g). Camembert cheese cubed
Instructions
- In a big pot of water with salt, briefly cook the broccoli and cauliflower for 3 minutes.
- Drain and transfer them into icy water immediately. After draining again, lay them on paper towels to dry.
- In a smaller bowl, combine the panko crumbs, melted butter, thyme, oregano, smoked paprika, cayenne, salt, and black pepper, stirring until thoroughly mixed. Put this mixture aside.
- Set the oven to 450°F. In a medium casserole dish (8×11 inches) coated with cooking spray, layer the broccoli, cauliflower, Velveeta, and Camembert. Spread the panko crumb mixture on top. Cover with foil and place in the oven for 15-20 minutes.
- Uncover for the last 5 minutes to allow the top to become golden. Let it sit for 5 minutes before serving.
Notes
- Thoroughly drain and dry the broccoli and cauliflower to avoid a soggy bakenMix melted butter well with panko crumbs for an even, golden toppingnLet the casserole sit for 5 minutes post-baking to set the cheeses for easier serving