#2,062: Broccoli-Cauliflower Casserole

I picked up broccoli and cauliflower from the grocery store this week completely intending to use them for different recipes.  But life is busy so I needed something quicker to make with them before the started to go bad.  A quick Google search led me to this recipe from the Pioneer Woman, and I was excited to try it (and happy that it was in the oven within 20 minutes!).  Although I'm not totally in love with this, because the cauliflower is a little too undercooked for my liking, but I am loving the pieces of broccoli I'm eating.  When I steamed my broccoli and cauliflower I wanted to make sure it was slightly undercooked since I figured it would keep cooking in the oven, but next time I think I will steam it until it is literally just about done/to my liking.  Don't skimp on the pepper or paprika...it needs it! 

1 head (large) Broccoli

1 head Cauliflower

6 Tablespoons Butter

1/2 medium Onion, Diced

2 cloves Garlic, Minced

1/4 cup Flour

2-1/2 cups Low Sodium Chicken Broth

4 ounces Cream Cheese, Room Temperature

1/4 teaspoon Salt

1/2 teaspoon Black Pepper

1/4 teaspoon Seasoned Salt, More To Taste

1/4 teaspoon Paprika

1-1/2 cup Grated Monterey Jack Cheese, More To Taste

1 Tablespoon Butter

1/3 cup Seasoned Breadcrumbs

Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.

In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.

In a small bowl, stir together the breadcrumbs and melted butter. Set aside.

Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese.

End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.