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This is a recipe that started at Taste of Home magazine. I’ve made it many, many times. It’s a good Thanksgiving Day side dish because it can be prepared ahead of time and then popped into the oven to warm. This is the recipe for a 9×13″ pan, serving 12, but you could halve it to serve fewer people.

  • Ingredients
  • 1 large head cauliflower, broken into florets (4 cups)
  • 1 medium bunch broccoli, cut into florets (4 cups)
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups Half-n-Half (1/2 cream + 1/2 milk)
  • 2 Tbsp. orange zest
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. ground nutmeg
  • 1/2 cup shredded sharp cheddar cheese

Cook the vegetables until tender. Set aside.

In a medium saucepan, melt butter. Stir in the flour until smooth. Gradually add half-n-half. Bring to a boil. Stir in orange zest, salt, pepper, and nutmeg. Cook and stir for 2 minutes or until the sauce thickens.

Preheat oven to 325 degrees F. Prepare a 13 x 9″ baking dish with non-stick spray. Arrange the vegetables in alternating rows. Spoon the sauce evenly over the top of the vegetables. Sprinkle cheese over all.

Bake, uncovered, at 325 degrees F for 20-25 minutes. Serves 12.

NOTES: If you’ve prepared this ahead of time and then chilled it, it’s going to take longer to bake. I really don’t care for nutmeg and so I seldom use it in this dish. But I really like white pepper, so that I do use. The original recipe says to cook the vegetables ahead of time to crisp-tender and then rinse with cold water — I’ve never done that. I just cook the vegetables by boiling or steaming and then arrange them in the baking dish.