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Broccoli And Cauliflower Augratin

Yield 4 servings

Ingredients

  • 2 cups coarsely chopped fresh broccoli florets
  • 2 cups coarsely chopped fresh cauliflower florets
  • 1 cup fresh whole-wheat breadcrumbs
  • 1 teaspoon olive oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 small garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1/2 cup fat-free milk
  • 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
  • Cooking spray

Nutrition Information

  • calories 153
  • fat 6.2 g
  • satfat 2.7 g
  • protein 10.7 g
  • carbohydrate 15 g
  • cholesterol 1 mg
  • iron 1.2 mg
  • sodium 411 mg
  • caloriesfromfat 36 %
  • fiber 2.9 g
  • calcium 270 mg

How to Make It

  1. Preheat oven to 375°.

  2. Steam broccoli and cauliflower, covered, 5 minutes or until crisp-tender. Drain well; set aside.

  3. Combine breadcrumbs and next 5 ingredients; stir well, and set aside.

  4. Place flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium-high heat, and cook 1 minute or until thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts.

  5. Combine vegetables and cheese sauce, stirring well to coat. Spoon mixture into a 1-quart baking dish coated with cooking spray. Sprinkle with breadcrumb mixture. Bake at 375° for 25 minutes or until breadcrumbs are lightly browned. Let stand 5 minutes before serving.

Oxmoor House Healthy Eating Collection