Cheesy California Vegetables
Transform your everyday side dish into a cheesy, comforting masterpiece with this Cheesy California Vegetables recipe. Bursting with vibrant broccoli, cauliflower, and tender-sliced carrots, this dish is smothered in a luscious sharp cheddar cheese sauce made from scratch. The creamy, velvety sauce is elevated with a hint of garlic powder, while an optional golden-baked topping of panko breadcrumbs and Parmesan cheese adds irresistible crunch. Perfect as a hearty side or a vegetarian main course, this recipe offers the ideal balance of flavor, texture, and wholesome goodness. Ready in under an hour and easily customizable, it’s a crowd-pleaser for weeknight dinners and holiday spreads alike.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1 cup Carrots, sliced
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 1.5 cups Shredded sharp cheddar cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Garlic powder
- 0.5 cups Panko breadcrumbs (optional, for topping)
- 0.25 cups Parmesan cheese, grated (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) if you'd like a baked, crispy topping.
Bring a large pot of water to boil. Add the broccoli, cauliflower, and carrots, and blanch them for 3–4 minutes until they are tender but still have a slight crunch. Drain and immediately transfer the vegetables to a large bowl filled with ice water to stop the cooking process. Drain well and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to form a roux, stirring constantly.
Gradually whisk in the milk, making sure there are no lumps. Continue to cook the mixture, stirring constantly, until it thickens and begins to bubble, about 3–4 minutes.
Reduce the heat to low and stir in the shredded sharp cheddar cheese. Season with salt, black pepper, and garlic powder. Stir until the cheese has melted and the sauce is smooth.
In a large mixing bowl, combine the blanched vegetables with the cheese sauce, making sure the vegetables are evenly coated.
If desired, transfer the mixture to a greased 9x13-inch baking dish for a crispy topping. Sprinkle the top with panko breadcrumbs and grated Parmesan cheese.
Bake in the preheated oven for 15–20 minutes, or until the top is golden brown and bubbly. (Skip this step if not baking.)
Serve warm as a side dish or main course. Enjoy!
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 4003 mg | 174% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 37.5 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2560 mg | 197% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2100 mg | 45% | |
*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.
