Ingredients
- 1 stick plus 2 teaspoons unsalted butter
- 3 pounds cauliflower, trimmed and reduce large florets
- 1 1/2 pounds broccoli, trimmed and reduce large florets
- 2 teaspoons salt, plus much more when needed
- 1/2 cup all-purpose flour
- 6 cups dairy
- 1/4 teaspoon cayenne
- 8 ounces grated cheddar cheese, about 3 cups
- 1 cup fine dry bread crumbs
- 2 teaspoons Essence, recipe follows
- 1/4 cup extra-virgin essential olive oil
Directions
Preheat the oven to 375 levels F. Grease a 3-quart casserole dish with 2 teaspoons of butter and hang aside.
Bring a pot of salted water to some boil. Add some cauliflower and prepare until tender but nonetheless firm, eight to ten minutes. Transfer having a slotted spoon to some colander. rinse under cold flowing water, and drain well.
Return water to some boil, add some broccoli and prepare until tender but nonetheless firm, about a few minutes. Drain inside a colander, refresh under cold flowing water, and drain again.
Put the cauliflower within the prepared pan and top using the broccoli.
Inside a medium heavy saucepan. melt the rest of the stick of butter over medium heat. Stir within the flour, whisking constantly over medium heat until thickened right into a blond roux, about 4 minutes. Add some remaining 2 teaspoons salt and also the cayenne, stir, and progressively add some cold milk, whisking constantly before the mixture thickens, about 4 minutes. Provide a simmer and add some cheese, whisking constantly before the cheese is melted. Remove in the heat.
Pour the cheese sauce within the vegetables, lightly rapping the casserole dish around the counter to eliminate air bubbles.
Inside a bowl, mix together the bread crumbs. oil, and Essence and evenly distribute over the top vegetables. Bake until golden brown, about half an hour. Serve hot.
Essence (Emeril's Creole Seasoning):
2 1/two tablespoons paprika
two tablespoons salt
two tablespoons garlic clove powder