Ingredients
7 cups fresh cauliflowerets6 cups fresh broccoli florets3 tablespoons butter1/3 cup all-purpose flour1-1/2 teaspoons spicy brown mustard3/4 teaspoon salt1/4 teaspoon ground nutmeg1/4 teaspoon cayenne pepper1/4 teaspoon pepper3-3/4 cups fat-free milk1-1/2 cups shredded part-skim mozzarella cheese, divided1-1/2 cups shredded Swiss cheese, divided
Preparation
Place cauliflower and broccoli in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 13x9-in. baking dish coated with cooking spray.
In small saucepan, melt butter. Stir in the flour, mustard, salt, nutmeg, cayenne and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in 1-1/4 cups each mozzarella and Swiss cheeses until melted. Pour over vegetables. Bake, uncovered, at 400° for 15-20 minutes or until bubbly. Sprinkle with remaining cheeses. Bake 5 minutes longer or until golden brown.
