Chipotle Cheddar Cheese Broccoli-Cauliflower Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 med. head cauliflower, broken into small flourets1 lb. fresh broccoli, fully washed1-1/2 cups shredded Chipotle Cheddar Cheese (Sargento Brand)1 cup, 8oz. sour cream4 TBSP. butter or margarine, melted, divided 1 tsp salt1/4 tsp. pepper** If you wanted to make this faster, you could cook a bag of broccoli-cauliflower frozen flourets and use this I suppose. Fresh is always the best tasting. I would think you could use less butter, too; or just only use 1/2 of the butter for the crust topping.
Makes 6-8 servings.
Add 1 in or water to a Dutch oven; add cauliflower and broccoli. Bring to a boil. Reduce heat; cover and cook for 7 minutes or until tender. Meanwhile, in a bowl, combine the cheese, sour cream, chilies, 2 tablespoons butter, salt, and pepper. Drain vegetables well; gently fold in cheese mixture.
Transfer to a greased 2-1/2-qt. baking dish. Toss stuffing and remaining butter; sprinkle over vegetables. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
Number of Servings: 7
Recipe submitted by SparkPeople user COOKINQUEEN.
Add 1 in or water to a Dutch oven; add cauliflower and broccoli. Bring to a boil. Reduce heat; cover and cook for 7 minutes or until tender. Meanwhile, in a bowl, combine the cheese, sour cream, chilies, 2 tablespoons butter, salt, and pepper. Drain vegetables well; gently fold in cheese mixture.
Transfer to a greased 2-1/2-qt. baking dish. Toss stuffing and remaining butter; sprinkle over vegetables. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
Number of Servings: 7
Recipe submitted by SparkPeople user COOKINQUEEN.
Nutritional Info Amount Per Serving
- Calories: 272.8
- Total Fat: 21.5 g
- Cholesterol: 39.5 mg
- Sodium: 660.6 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 3.0 g
- Protein: 8.4 g
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