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Broccoli and Cauliflower Gorgonzola Bake
Fresh steamed broccoli and cauliflower baked with a cheesy, creamy sun dried tomato and gorgonzola cream sauce.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- microwave
- saucepan
- whisk
- baking dish
- oven
📝 Preparation Steps
1
Cook the Florets
2
For Fresh Vegetables: Cut the head of the cauliflower and broccoli into florets and place in a steamer basket. Fill the bottom of the steamer pot with enough water to steam the vegetables, cover the pot with a lid, bring to a boil; then cook on high until the vegetables are fork tender - approximately ⏱️ 3-4 minutes. The broccoli should be bright green. Drain the water.
3
For Frozen Vegetables: Add the frozen florets into a microwave vegetable steamer, add 1/4 cup of water; then cook on high for ⏱️ 4 minutes. Drain the water.
4
Make the Gorgonzola Cream Sauce
5
Start by melting the butter in a large saucepan over medium heat. Add the minced garlic, scallions and sun dried tomatoes and cook ⏱️ 1 minute until the garlic starts to release flavor.
butter2 tablespoons(optional) kosher saltminced garlic1 tablespoon
6
Next, add the milk, grated cheese, Gorgonzola cheese and black pepper. Whisk for approximately ⏱️ 5-7 minutes or until the cheese has melted and the sauce is creamy and thick enough that it sticks to the back of a spoon.
milk2 cups(optional) kosher salt
7
Assemble and Bake
8
Preheat the oven to 425 degrees F. Add the broccoli and cauliflower florets to the cheese sauce. Mix well; then pour the vegetables into an 8x8 baking dish.
9
Top with the shredded Mozzarella cheese and bake for ⏱️ 20 minutes or until the cheese has melted and golden brown and the vegetables are bubbling hot.
Nutrition Facts
calories
266 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
4 g
sugar Content
10 g
sodium Content
436 mg
protein Content
15 g
trans Fat Content
0.2 g
cholesterol Content
46 mg
carbohydrate Content
20 g
saturated Fat Content
10 g
unsaturated Fat Content
5 g
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