Broccoli and Cauliflower Bake 🌱
**Ingredients**
* **1 head** broccoli, cut into bite-sized florets
* **1 head** cauliflower, cut into bite-sized florets
* **1 cup** heavy cream (or sour cream for a tangier profile)
* **2 cups** shredded sharp cheddar cheese (divided)
* **2 cloves** garlic, minced
* **1 tsp** Dijon mustard (optional, for depth)
* **Salt and pepper** to taste
* **Optional Topping:** A sprinkle of parmesan cheese or crushed pork rinds for a low-carb crunch.
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### **Instructions**
#### **1. Prep the Veggies**
Preheat your oven to **200°C**. Steam or boil the broccoli and cauliflower florets for about **3–4 minutes** until they are fork-tender but still have a bit of a “snap.” Drain them thoroughly—this is the secret to avoiding a watery bake.
#### **2. Make the Cream Sauce**
In a small bowl, whisk together the heavy cream, garlic, mustard, and half of the shredded cheese. Season with salt and pepper.
#### **3. Assemble**
Place the drained vegetables into a greased baking dish ($9 \times 13$ inch works well). Pour the cream mixture evenly over the top, then toss gently to ensure everything is coated.
#### **4. Bake**
Top with the remaining shredded cheese (and your optional crunchy topping). Bake for **15–20 minutes**, or until the sauce is bubbling and the cheese is golden brown and melted.
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### **Quick Tips**
* **Vibrant Color:** To keep the broccoli bright green, plunge the florets into an ice bath immediately after steaming and before baking.
* **Flavor Boost:** Add a pinch of red pepper flakes or some chopped chives to the cream mixture if you want a little extra kick.
* **Storage:** This keeps well in the fridge for up to 3 days and reheats beaut
ifully in the oven or microwave.