Baked vegetables with cheese in creamy white sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit).

Prepare the vegetables by removing the stems from the broccoli and cauliflower, using only the florets, and cutting them into similar sizes for even cooking.

Wash the cut vegetables and set them aside.

Set a wok on medium heat and add 50 grams of butter, melting it completely.

Once the butter is melted, add 50 grams of plain flour and combine well, cooking for no longer than 2 minutes without letting it color.

Gradually add 500 milliliters of milk, stirring vigorously to avoid lumps.

Switch from a wooden spoon to a whisk to continue mixing and ensure a smooth sauce.

Once the sauce is slightly thinner, add the vegetables and cover with a lid, simmering for 3-4 minutes.

Add half a teaspoon of salt, a quarter teaspoon of freshly ground black pepper, and 1 clove of grated garlic to the mixture, stirring occasionally as the sauce thickens.

Once the sauce reaches a coating consistency and has simmered for about 3 minutes, transfer the vegetables and sauce to a deep tray.

Top the vegetables with grated amental cheese according to preference.

Place the tray in the preheated oven for about 20 minutes, or until a nice golden brown color forms on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens