This is a new recipe that I recently tried out for Thanksgiving. It piqued another cook's interest so I said if it was good, I would post it. It is very good and tastes better reheated the next day!
- 1⁄2 head cauliflower
- 1 bunch broccoli
- 1 large carrot
- 2 cups breadcrumbs
- 1⁄2 cup grated old cheddar cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon horseradish
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons melted butter
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 tablespoons all-purpose flour
- 2 1⁄2 cups milk
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon salt
- 1 1⁄2 cups grated old cheddar cheese
- Butter a 9" x 13" baking dish.
- Cut enough cauliflower and broccoli into bite-size pieces to nearly fill the dish.
- Peel and thinly slice the carrot.
- Bring a large pot of water to a boil.
- Add the vegetables; cook 2 minutes or until cooked but still very crisp.
- Drain in a colander; cool under cold running water.
- Drain again; turn into baking dish.
- Combine the bread crumbs, cheese, basil, horseradish, salt and pepper in a small bowl.
- Stir in the butter; set aside.
- To make the sauce, melt butter in a medium saucepan over medium heat.
- Add the chopped onion; saute 3 to 5 minutes or until softened.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually mix in the milk and mustard while stirring constantly.
- Cook for 10 minutes, stirring frequently, until the mixture thickens and just boils.
- Remove from heat; stir in the salt and cheese; pour evenly over the vegetables.
- Arrange the rack over the oven centre; preheat the oven to 400 degrees F.
- Scatter the crumb mixture evenly over the vegetables in cheese sauce.
- Bake 20 to 25 minutes or until bubbly around the edges and the topping is crisp and brown.