4 Serves
45 Mins
Preheat your oven to 180°C.
Steam the broccoli and cauliflower florets until they are just tender, then transfer them into a casserole dish.
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Vitamin E
1 mg / 15 mgVitamin K
55 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
63 µg / 400 µgCalcium
255 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
207 mg / 1,250 mgPotassium
350 mg / 4,700 mgSodium
318 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
16 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In a saucepan, melt the butter over medium heat, then whisk in the heavy cream, stirring continuously until the mixture begins to thicken.
Stir the parmesan cheese into the cream sauce until fully incorporated and thickened.
Pour the prepared cheese sauce over the steamed vegetables in the casserole dish, then top with shredded cheddar cheese and a seasoning of salt and black pepper.
Bake in the preheated oven for approximately 15 minutes, or until the cheese topping is golden and bubbling.
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