- 2 cups water
- 1/2 teaspoon salt
- 1 1/2 to 2 pounds broccoli and cauliflower pieces
- 4 to 5 tablespoons butter (divided)
- 4 tablespoons flour
- Salt & black pepper to taste
- Optional: 1 dash nutmeg
- 2 tablespoons bread crumbs (fine, dry)
- 1 to 2 tablespoons Parmesan cheese (grated)
- 1/8 teaspoon paprika
Step 1: Preheat the oven to 450 degrees F.
Step 2: In a large saucepan, bring the water and 1/2 teaspoon of salt to a boil.
Step 3: Add broccoli and cauliflower; cook just until crisp-tender, about 4 to 6 minutes.
Step 4: Drain cauliflower, reserving the cooking liquid.
Step 5: Add milk to the vegetable liquid to measure 2 1/2 cups.
Step 6: Turn the drained vegetables into a shallow 2-quart baking dish.
Step 7: Melt 3 tablespoons of butter in the saucepan over medium heat.
Step 8: Blend in the flour, stirring until smooth and bubbly.
Step 9: Cook, stirring, for 2 minutes. Gradually stir in milk and vegetable broth mixture.
Step 10: Cook, stirring constantly, until thickened and smooth. Season to taste with the salt, pepper, and nutmeg.
Step 11: Pour sauce over broccoli and cauliflower and stir gently to coat the vegetables with the sauce.
Step 12: Melt the remaining 2 tablespoons of butter.
Step 13: Combine the melted butter with the bread crumbs, Parmesan cheese, and paprika; toss to blend ingredients and sprinkle over the vegetables.
Step 14: Bake the casserole in the preheated oven for about 20 minutes, or until casserole is bubbly and the bread crumbs are lightly browned.
Enjoy this vegetable casserole from The Spruce!