Cheesy Broccoli Cauliflower (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups half-and-half, at room temperature
02 -
3 Tablespoons unsalted butter
03 -
8 ounces cheddar cheese, shredded (yields about 2 cups)
04 -
Salt, to taste
05 -
4 garlic cloves, minced
06 -
1½ cups diced yellow onion (small onion works great)
07 -
2 cups broccoli, cut into bite-sized florets
08 -
1 large carrot, grated
09 -
⅛ tsp white pepper powder
10 -
Freshly ground black pepper, to taste
11 -
2 cups chopped cauliflower florets
12 -
2½ cups vegetable broth (or use 2 cups for Instant Pot)
13 -
3 Tablespoons all-purpose flour
# Instructions:
01 -
Turn on medium heat and melt butter in a stockpot. Stir in the onion and cook for about a minute. Add garlic next with a little salt, and cook it for two more minutes while stirring occasionally.
02 -
Stir the flour into the mixture and let it cook while whisking for another 1-2 minutes. Start slowly adding vegetable stock, mixing as you do it, then pour in the half-and-half. Season with salt, black pepper, and white pepper. Toss in the broccoli, cauliflower, and shredded carrot. Let everything gently simmer (don’t let it boil) for about 15 to 20 minutes, or until the veggies are easy to poke with a fork.
03 -
Take the pot off the heat and stir the shredded cheese in small amounts at a time. Mix it until it melts completely before adding the next batch. Season more if you like, and serve it up hot!
04 -
Set your Instant Pot to the sauté setting. Melt the butter, toss in the onion, and give it a stir. Cook for a minute, then add garlic along with some salt. Stir in the flour and keep stirring another couple of minutes to cook it out. Add vegetable stock, salt, and both peppers, stirring until combined. Finally, add in the broccoli, cauliflower, and carrot.
05 -
Put the Instant Pot lid on and securely seal it. Set it to high pressure for zero minutes. Once it reaches pressure, carefully release the steam right away.
06 -
While the vegetables are cooking in the Instant Pot, heat the half-and-half gently in a small saucepan on the stove so it’s warm when you mix it in later.
07 -
Once the steam is released, mix in the warm half-and-half. Stir in shredded cheese gradually, making sure it fully melts with each addition. Taste and tweak the seasoning if needed before serving.
# Notes:
01 -
Grate your own block of cheese to avoid that weird gritty texture from store-bought pre-shredded ones.
02 -
Keep it in an airtight container in the fridge for up to 3-4 days.
03 -
Check labels for vegetarian-friendly cheese options if required.