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Ingredients
1 Pound cauliflower, cut into bite-sized pieces
1 Pound broccoli, cut into bite-sized pieces
Sea salt & freshly ground pepper
2 1/2 Tablespoons butter
2 Tablespoons white flour
1 Teaspoon Dijon mustard
Pinch cayenne pepper
1 Cup Brie cheese cut into small cubes
3/4 Cup grated extra-sharp cheddar cheese
1/2 Cup grated Parmesan cheese
1/2 Cup Panko bread crumbs
Pinch ground white pepper
Olive oil cooking spray
9" x 13" Broiler-safe baking dish
Instructions
Season cauliflower and broccoli with salt and pepper and roast in a 400�F oven for 8-10 minutes -OR- steam in a large skillet with a lid and 1/3 cup water over medium heat for 5-6 minutes until crisp-tender. (Add more water, if needed)
While the vegetables are cooking, melt 2 1/2 tablespoons butter In a medium saucepan. When melted, brush in the baking pan and then transfer vegetables to the baking pan in a single layer. Heat the broiler and position rack 8" - 10" from the heating element.
Note: If you don't have a broiler-safe dish, bake on convection bake at 400�F - this will brown the top more efficiently without overcooking the cheese sauce.
Return the remaining butter to the stove and heat until bubbly. Add 2 tablespoons flour and whisk over medium heat until bubbly. Continue to cook on medium-low for 3-4 minutes to incorporate the flour fully.
Reduce heat to low and whisk in 1 cup of milk, 1/2 teaspoon Dijon, and a pinch of cayenne; continue to stir and gently simmer on low about 5 minutes or until sauce thickens. Remove from heat and stir-in 1 cup cubed Brie and 3/4 cup cheddar cheese, continuing to stir until cheese is melted; taste and season with salt and pepper.
Pour the sauce over the vegetables and sprinkle with Parmesan and bread crumbs. Spray crumbs lightly with cooking spray and broil for 10 minutes (depending on broiler - watch closely) until the cheese is bubbly and topping is lightly browned in spots.