Broccoli and Cauliflower Cheese Bake

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“Creamy mozarella and swiss cheeses create the irresistable base for these tasty veggies, while a hint of cayenne pepper gives them a kick your guests will adore. Jenn Tidwell, Fair Oaks, CA”

Ingredients Nutrition


  1. Place cauliflower and broccoli in a dutch oven; add 1 inch of water. Bring to a boil. Reduce heat, cover and simmer for 3 to 5 minutes or until crisp-tender. Drain, transfer to a 9 x 13" baking dish coated with nonstick spray.
  2. In a small saucepan, melt butter. Stir in the flour, mistand, salt, nutmet, cayenne and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened.
  3. Stir in 1-1/4 cups each mozzarella and swiss cheeses until melted. Pour over vegetables. Bake, uncovered at 400 for 15 to 20 minutes or until bubbly. Sprinkle with remaining cheeses. Bake 5 minutes longer or until golden brown.

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