Broccoli and cauliflower make it to our table regularly. In part because they are almost always available and also because my wonderful wife loves them (and me when I make them). These veggies are fabulous steamed with just a bit of butter, but occassionally, I want to dress them up with a little “pop”!
As members of the cabbage family, they really shine under cheese sauce (what doesn’t?). You might to use swiss or jack cheese, in the alternative, but in this recipe, I’ve blended American (for creaminess) with cheddar (for character). Try serving this to friends and family as a break from the regular. I bet you will hear, “Wow, cheese sauce!”
Broccoli with Cheese Sauce
Author: Dennis Killebrew
Recipe type: Side Dish
Cuisine: French
Prep time:
Cook time:
Total time:
Ingredients
- ½ Head Broccoli or Cauliflower or a Mix of Both
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1 Tablespoon All Purpose Flour
- ½ Teaspoon Dijon Mustard
- ½ Cup Milk or Half and Half
- ½ Ounce American Cheese Shredded (1/4 Cup)
- ½ Ounce Cheddar Cheese Shredded (1/4 Cup)
- 1 Pinch of Poultry Seasoning (For the Sage; Optional)
- Salt and Pepper to Taste
Instructions
- Prepare the broccoli and/or cauliflower by washing. Then, cut off the bulky, bottom part of the stalk (save for making vegetable stock, if you like). Cut the "branches" apart leaving the heads and about 4 inches of stem. Place in a steamer or a pot with a lid, add ½" of water and cover.
- Melt the butter in a small sauce pan over medium heat and add the olive oil. Stir in the flour until well-combined and allow to simmer for a couple of minutes to remove the raw taste from the flour. Pour in the milk and spoon in the mustard. Stir until mixture comes to a slight boil; simmer for one minute. Turn off the burner.
- Stir the grated cheeses and seasonings into the sauce until cheese melts and is well combined. Cover while the broccoli is cooked.
- Turn heat to High under the covered pot with the broccoli and bring to boil. Stir broccoli once after about three minutes; no need to stir if using a steamer. Use a fork to pierce a stalk to check for doneness. You want some firmness remaining and for the broccoli to still be bright green. Drain and arrange on serving plate.
- Pour sauce over broccoli and serve immediately.
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