Today is National Broccoli Day! Sure, there are haters out there, but this stuff is delicious. I like it raw or cooked. Kids have fun with it because it looks like little trees. Since most people will only eat it slathered in cheese sauce, I am accommodating you here. In a good way.
Pan Scalloped Broccoli and Cauliflower
1 head of cauliflower (cut in florets)
1 head of broccoli crowns (cut in florets)
2 T. vegan butter
2 T. flour
1 c. vegetable broth
1 c. non dairy milk
1 c. vegan shredded cheddar
1/8 t. white pepper
Cook the broccoli and cauliflower separately. Bring about 1/2" of water to boil for each, and cook the broccoli about 5 minutes and the cauliflower about 9 minutes. Drain.
Melt the butter in a separate pot. Whisk in the flour until smooth. Add the broth and milk. Simmer for about 1 minute. Add the cheese and pepper until cheese has melted.
Place the broccoli and cauliflower in a bowl together, and pour the cheese sauce over them. Serve. Enjoy!
You can boil the vegetables ahead of time and put in the refrigerator until ready to use, if you want or need to. Also, if you can find it, add a head of broccoflower cut in florets to the dish. You can cook the broccoflower with the cauliflower.
Oddly, I could not find anything on a National Cauliflower or National Broccoflower Day. If you find one, please let me know. And then celebrate those days, too, with this dish!
By the way, if you've never even heard of a broccoflower, they look like this: