Say YES to veggies!
Especially if those veggies involve a creamy garlic cheese sauce that melts into them and makes them ooze goodness in every bite. And wait for it… a crispy and crunchy panko topping! This is what veggies were designed for. They were born to be smothered in white sauce.
It is their destiny.
The other day, I was thinking about the meals Kyle and I usually eat on repeat. We like to experiment, obviously, but we have a few safety dinners like chicken/sweet potato bakes, steak with mac and cheese, lemon shrimp orzo, and panko-crusted salmon. Where are the veggies? Usually in the form of a boring salad that is literally just that, salad leaves. Sometime we branch out and will bake some brussels sprouts, but for the most part, our veggie intake is pretty dull.
No more I say!
Not only is this recipe easy as pie (mhmm, pie), but it comes together relatively quickly and make the whole house smell delicious! While baking in the oven, the cauliflower melts into the cheese sauce and the broccoli collects it in its florets till it’s just saturated with deliciousness. Also, do I call them florets? Mini-tree leaves? Broccoli afro? I don’t know, man, all I know is that even your picky eaters will LOVE this!
More cheese, please.
- ⅔ cup panko bread crumbs
- 2 tbsp shredded cheddar cheese
- ¼ tsp dried parsley
- 2 tbsp olive oil
- 1 tbsp butter
- 1 clove garlic, diced
- 2 tbsps flour
- 1⅓ cup milk (I used nonfat)
- ¾ tsp garlic salt
- ¼ cup whipped cream cheese
- 1 head broccoli, roughly chopped
- ½ head cauliflower, roughly chopped
- Preheat oven to 350 degrees.
- In a medium sized bowl, combine the panko, cheddar cheese, and parsley. Mix to combine, then drizzle on the olive oil and stir till the topping is evenly coated.
- In a large saucepan, melt the butter and cook the garlic till fragment, about 30-45 seconds. Whisk in the flour and bring to a boil. Add in the milk and whisk constantly so no lumps form. Bring to a soft boil, then add in garlic salt. Reduce heat and let thicken for 5-7 minutes. Add in the cream cheese and stir till melted.
- Stir the broccoli and cauliflower into the white sauce and coat completely. Pour into a greased 1½ quart baking dish and cover with the panko topping.
- Bake for 40 minutes or until vegetable are cooked through and the topping is golden.