Description
This cheesy broccoli and cauliflower bake with sausage will make your family think you spent hours in the kitchen. Quick to prep but tastes like a labor of love.
Ingredients
Scale
- 1 large head broccoli (about 1.5 lbs/680g), cut into florets
- 1 medium cauliflower (about 1.5 lbs/680g), cut into florets
- 1 lb (450g) smoked sausage or kielbasa, sliced into 1/4-inch rounds
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups (480ml) whole milk
- 2 1/2 cups (300g) sharp cheddar cheese, shredded (reserve 1/2 cup for topping)
- 1/2 teaspoon mustard powder
- 1/4 teaspoon nutmeg (freshly grated is best)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Toss broccoli and cauliflower with 2 tablespoons olive oil, garlic powder, paprika, salt, and pepper. Spread on baking sheets in a single layer.
- Roast vegetables for 20-25 minutes, rotating pans halfway through, until edges begin to brown.
- While vegetables roast, heat remaining olive oil in a skillet over medium heat. Cook sausage until browned on both sides, about 5-7 minutes. Transfer to a paper towel-lined plate.
- In the same skillet, melt butter over medium heat. Add flour and whisk constantly for 2 minutes to make a roux.
- Gradually pour in milk while whisking continuously. Cook until mixture thickens, about 3-5 minutes.
- Remove from heat and stir in 2 cups of cheese, mustard powder, and nutmeg until smooth. Season to taste.
- Combine roasted vegetables and sausage in a 9×13 inch baking dish. Pour cheese sauce over and gently fold to combine.
- Sprinkle remaining 1/2 cup cheese on top and bake for 15-20 minutes until bubbly and golden. For extra browning, broil for the final 2-3 minutes.
- Let rest for 5 minutes before serving. Garnish with fresh parsley.