Ingredients:
1 large head cauliflower broken into florets;
1 large head broccoli broken into florets;
2 cups grated cheddar cheese;
1 cup grated mozzarella cheese
1 cup heavy cream
½ cup sour cream
4 pieces of bacon cooked until crisp then crumbled
2 cloves minced garlic
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper: to taste
Freshly chopped chives (optional): for garnish.
Instructions:
Preheat Oven: Preheat oven to 375°F (190°C).
Prepare Vegetables: Steam the broccoli and cauliflower florets until tender, about 5-7 minutes. Drain well.
Make the Cheese Sauce:
At medium heat, melt butter in a big saucepan. Add garlic; cook for 1 minute.
Sprinkle in flour; whisk continuously for 2 minutes until a roux is formed.
Gradually pour in heavy cream while whisking constantly to prevent lumps from forming; cook until thickened, approximately 3-5 minutes
The heat should be reduced and then you stir into the pot; adding sour cream, cheddar cheese, mozzarella cheese in it. Continue stirring till the cheese melts completely and sauce becomes smooth.
Add salt to taste. Cook until the mixture is bubbly brown and seasoning with pepper.
Blending And Cooking:
In a large mixing bowl, mix together broccoli and cauliflower that have been steamed and are well coated with cheese sauce. Mix them until they are fully covered by the vegetables.
Put this mixture into a greased 9×13” baking dish. Sprinkle bacon over top of it.
Finally put in a preheated oven at 20-25 minutes which ensure that the upper part has turned golden brown.
Presentation And Serving: Take out of oven as soon as done let cool for sometime. This can be decorated with sliced spring onions if desired then serve hot.