Ingredients
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1/2 head cauliflower
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1 bunch broccoli
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2 cups breadcrumbs
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1/2 cup grated old cheddar cheese
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2 tablespoons chopped fresh basil
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1 tablespoon horseradish
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons melted butter
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2 tablespoons butter
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1 small onion, finely chopped
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3 tablespoons all-purpose flour
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2 1/2 cups milk
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2 teaspoons Dijon mustard
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1/2 teaspoon salt
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1 large carrot
Instructions
- Butter a 9" x 13" baking dish.
- Cut enough cauliflower and broccoli into bite-size pieces to nearly fill the dish.
- Peel and thinly slice the carrot.
- Bring a large pot of water to a boil.
- Add the vegetables; cook 2 minutes or until cooked but still very crisp.
- Drain in a colander; cool under cold running water.
- Drain again; turn into baking dish.
- Combine the bread crumbs, cheese, basil, horseradish, salt and pepper in a small bowl.
- Stir in the butter; set aside.
- To make the sauce, melt butter in a medium saucepan over medium heat.
- Add the chopped onion; saute 3 to 5 minutes or until softened.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually mix in the milk and mustard while stirring constantly.
- Cook for 10 minutes, stirring frequently, until the mixture thickens and just boils.
- Remove from heat; stir in the salt and cheese; pour evenly over the vegetables.
- Arrange the rack over the oven centre; preheat the oven to 400 degrees F.
- Scatter the crumb mixture evenly over the vegetables in cheese sauce.
- Bake 20 to 25 minutes or until bubbly around the edges and the topping is crisp and brown.