Cheesy Broccoli and Cauliflower Bake

This is a fantastic side dish made lighter using Neufchatel and 2% cheese instead of cream cheese and regular cheeses.  My husband and son ate this right up and went back for more.  We had Amaretto Glazed Ham for Christmas dinner  so I served this as a side with some of our leftovers.  It’s so yummy and cheesy and creamy, you will love this!  Comfort food that you will come back to over and over again.

Cheesy Broccoli & Cauliflower Bake
skinnymerecipes.com
Serves: 8, Calories 173, Fat 11 g, Sat Fat 6 g, Carbs 13 g, Fiber 3 g, Net Carbs 10 g, Sugars 3 g, Protein 8 g, WW PP: 5 pts, WW SP: 6 pts.

Ingredients:

• 2 heads broccoli
• 1 head cauliflower
• 3 tablespoons butter
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/4 cup flour
• 14.5 oz can chicken broth
• 1/4 cup water
• 4 ounces Neufchatel cheese (like Philadelphia 1/3 less fat cream cheese)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 cup grated 2% cheddar cheese
• 1 tablespoon butter, melted
• 1/4 cup panko bread crumbs

Directions:

Preheat oven to 375 degrees F.

Cut the thick stalks off the broccoli and cauliflower and cut into small florets.  Steam broccoli and cauliflower together in a steaming pot for 5 minutes.  Set aside.

In a large, deep skillet melt the 3 tablespoons of butter over medium heat and saute the onions and garlic for 5 minutes.

Add the flour and whisk to combine.

Pour in broth and water, whisking it until combined.  Cook until sauce thickens, 2-3 minutes.

Reduce heat to low and add the Neufchatel cheese, salt, pepper, garlic powder and paprika.  Stir to combine until the sauce is smooth.

Remove from heat and add shredded 2% cheddar cheese.  Stir to melt.

Add broccoli and cauliflower and mix well.

Pour into a 9×9 baking dish.

In a small bowl, stir together the melted butter (1 tablespoon) and panko bread crumbs.

Sprinkle the breadcrumbs on top of the casserole. Bake for 30 minutes.

Serve.

Cheesy Broccoli and Cauliflower Bake

 

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Author: Donna Anthony

Serves: 8

Ingredients

• 2 heads broccoli
• 1 head cauliflower
• 3 tablespoons butter
• ½ onion, diced
• 2 garlic cloves, minced
• ¼ cup flour
• 14.5 oz can chicken broth
• ¼ cup water
• 4 ounces Neufchatel cheese (like Philadelphia ⅓ less fat cream cheese)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• 1 cup grated 2% cheddar cheese
• 1 tablespoon butter, melted
• ¼ cup panko bread crumbs

Directions

1. Preheat oven to 375 degrees F.
2. Cut the thick stalks off the broccoli and cauliflower and cut into small florets.  Steam broccoli and cauliflower together in a steaming pot for 5 minutes.  Set aside.
3. In a large, deep skillet melt the 3 tablespoons of butter over medium heat and saute the onions and garlic for 5 minutes.
4. Add the flour and whisk to combine.
5. Pour in broth and water, whisking it until combined.  Cook until sauce thickens, 2-3 minutes.
6. Reduce heat to low and add the Neufchatel cheese, salt, pepper, garlic powder and paprika.  Stir to combine until the sauce is smooth.
7. Remove from heat and add shredded 2% cheddar cheese.  Stir to melt.
8. Add broccoli and cauliflower and mix well.
9. Pour into a 8x8 baking dish.
10. In a small bowl, stir together the melted butter (1 tablespoon) and panko bread crumbs.
11. Sprinkle the breadcrumbs on top of the casserole. Bake for 30 minutes.

Nutrition Information

Calories: 173 Carbohydrates: 13 Fiber: 3 Net Carbs: 10 Sugars: 3 Protein: 8 Fat: 11 Saturated Fat: 6 Weight Watchers Points Plus: 5 Weight Watchers SmartPoints: 6

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