Name: Cheesy Broccoli and Cauliflower Skillet
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 servings
Ingredients: 1 small head cauliflower, cut into florets; 1 broccoli crown, cut into florets; 3 tablespoons (42 grams) unsalted butter; 1 shallot, finely diced; Kosher salt and freshly ground black pepper; 2 cloves garlic, minced; 3 tablespoons (24 grams) all-purpose flour; 2 cups (500 milliliters) milk; Pinch freshly grated nutmeg; 2 teaspoons Dijon mustard; 2 1/2 cups (288 grams) grated aged white Cheddar; 1/4 cup finely chopped chives; 1/2 cup (40 grams) panko breadcrumbs; 1/2 cup (40 grams) ground Parmesan

Directions

Preheat your oven to 350 degrees F.
Add the cauliflower and broccoli to a large ovenproof dish or cast-iron skillet and toss to evenly distribute.
In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add in the shallot, season with salt and pepper and cook for 1 to 2 minutes. Add the garlic, whisk in the flour and cook for 30 seconds. While continuing to whisk, slowly pour in the milk. Add in the nutmeg and mustard and bring to a light boil. Cook, whisking frequently, until thick, 4 to 5 minutes. Turn the heat down to low and whisk in 2 cups of the Cheddar. Add the chives, season with salt and pepper and pour the sauce over the cauliflower and broccoli.
Melt the remaining 1 tablespoon butter and toss with the panko. Add the remaining 1/2 cup Cheddar as well as the Parmesan and scatter over the broccoli and cauliflower.
Bake until the vegetables are tender, the cheese sauce is bubbly and the top is golden brown, 45 to 50 minutes.

Cook’s Note

For more tender veggies, cover the skillet with foil for the first half of baking.

Cheesy Broccoli and Cauliflower Skillet

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