Broccoli and Cauliflower in Mustard Sauce
Transform your everyday vegetables into an irresistibly creamy delight with this Broccoli and Cauliflower in Mustard Sauce recipe! Perfectly blanched broccoli and cauliflower florets are coated in a rich, velvety sauce made from a duo of Dijon and whole grain mustard, combined with cheddar cheese for a tangy yet savory kick. A buttery roux ties everything together, while hints of garlic and black pepper elevate the flavors. This quick and easy side dish, ready in just 30 minutes, is ideal for weeknight dinners or holiday feasts. Serve it alongside roasted meats or as a vegetarian centerpiece that’s sure to impress!
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Recipe Information
Ingredients
- 300 grams broccoli florets
- 300 grams cauliflower florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 250 milliliters milk
- 2 teaspoons Dijon mustard
- 1 teaspoon whole grain mustard
- 50 grams shredded cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 1 liter water
Instructions
Bring a large pot of water to a boil and lightly season with salt.
Add the broccoli and cauliflower florets to the boiling water and blanch for 3-4 minutes until slightly tender but still bright in color.
Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. Set aside.
In a medium saucepan, melt the butter over medium heat.
Once the butter is melted, whisk in the flour to create a smooth paste (a roux). Cook for 1-2 minutes, stirring constantly, until lightly golden.
Gradually pour in the milk while whisking continuously to prevent lumps. Continue stirring until the mixture thickens into a smooth sauce.
Reduce the heat to low and stir in the Dijon mustard, whole grain mustard, shredded cheddar cheese, salt, black pepper, and garlic powder. Mix well until the cheese is fully melted and the sauce is creamy.
Drain the broccoli and cauliflower from the ice water and pat them dry with a clean kitchen towel.
Add the broccoli and cauliflower to the saucepan with the mustard sauce. Gently toss to coat the vegetables evenly.
Cook for an additional 2-3 minutes over low heat to warm the vegetables through.
Taste and adjust seasoning, if needed.
Serve hot as a side dish or light main course, garnished with a sprinkle of extra cheese or fresh herbs if desired.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 112040 mg | 4871% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 21.9 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 953 mg | 73% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1329 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
