Gruyere Baked Broccoli and Cauliflower

Lobotomy success!!!

My minor procedure went off with out a hitch yesterday and today I woke up feeling like a million bucks.

After reflecting on the whole experience, I came up with one conclusion.

I now have a full understanding of how people become addicted to painkillers.

The procedure I had was MINOR. I was only out for about twenty minutes and have minimal pain.

But somehow, I left the hospital with a prescription for thirty high dose ibuprofen pills and thirty Vicodin tablets.

That is a LOT of pain pill power. When in reality, I probably would have been good with one of each. Since that is all I’ve taken and now I feel fine.

Don’t worry, I’m not going to develop ANOTHER habit.

For now, I’m sticking with food.

And this perfect option for a Thanksgiving side dish. 

Or just a Tuesday side dish.

You will need…

1 large head of broccoli, chopped

1 large head of cauliflower, chopped

4 tablespoons butter

¼ cup flour

2 cups whole milk

2 cups shredded gruyere cheese

½ cup almond slivers

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon cayenne pepper

Start by preheating your oven to 375 degrees F.

Then fill a large pot with about ½ inch of water and heating it over medium heat.

Add the broccoli and cauliflower to the pot and steam the veggies for 3 to 5 minutes. Just until they are barely tender.

Drain the water and add the veggies to a large oven safe dish.

In a saucepan, gently melt the butter.

Slowly stir in the flour with a wooden spoon until completely combined.

Cook the butter and flour mixture for 2 minutes, but be careful not to burn.

Add in the milk and cook for an additional 4 to 6 minutes until the milk begins to thicken. Stirring regularly.

When the milk has thickened, remove the heat and add in 1 cup of the cheese.

Stir the cheese until it has completely melted into the milk.

Season with the salt, pepper and cayenne. Stir well and pour over the veggies.

Top the veggies with the slivered almonds and the rest of the cheese.

Pop the dish in the oven and bake for 40 minutes, till browned and bubbly on the top.

Let it cool for about 10 minutes and serve hot.

Love and Beer Floats

Angela 

Gruyere Baked Broccoli and Cauliflower

1 large head of broccoli, chopped

1 large head of cauliflower, chopped

4 tablespoons butter

¼ cup flour

2 cups whole milk

2 cups shredded gruyere cheese

½ cup almond slivers

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon cayenne pepper

Start by preheating your oven to 375 degrees F.

Then fill a large pot with about ½ inch of water and heating it over medium heat.

Add the broccoli and cauliflower to the pot and steam the veggies for 3 to 5 minutes. Just until they are barely tender.

Drain the water and add the veggies to a large oven safe dish.

In a saucepan, gently melt the butter.

Slowly stir in the flour with a wooden spoon until completely combined.

Cook the butter and flour mixture for 2 minutes, but be careful not to burn.

Add in the milk and cook for an additional 4 to 6 minutes until the milk begins to thicken. Stirring regularly.

When the milk has thickened, remove the heat and add in 1 cup of the cheese.

Stir the cheese until it has completely melted into the milk.

Season with the salt, pepper and cayenne. Stir well and pour over the veggies.

Top the veggies with the slivered almonds and the rest of the cheese.

Pop the dish in the oven and bake for 40 minutes, till browned and bubbly on the top.

Let it cool for about 10 minutes and serve hot.