Cheesy Broccoli Cauliflower (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups broccoli florets, finely chopped
02 -
3 tablespoons unsalted butter
03 -
1 large carrot, grated
04 -
2 cups cauliflower florets, finely chopped
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8 ounces shredded cheddar cheese (makes about 2 cups)
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1½ cups diced yellow onion (use a small onion)
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⅛ teaspoon white pepper
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Salt, as much as you'd like
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3 tablespoons plain flour
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2½ cups vegetable stock (use 2 cups for Instant Pot)
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4 garlic cloves, minced
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Black pepper, freshly cracked, to your liking
13 -
2 cups room-temperature half-and-half
# Instructions:
01 -
In a large pot or Dutch oven, let the butter melt over medium heat. Toss in the diced onion and cook it for about a minute. Add the minced garlic and a small pinch of salt, then keep cooking for another two minutes.
02 -
Stir in the flour and whisk it around for a couple of minutes to cook it through. Slowly add the vegetable stock, whisking constantly to combine. Pour in the half-and-half and season with salt, black pepper, and white pepper. Throw in the chopped broccoli, cauliflower, and grated carrot. Simmer everything gently for 15-20 minutes, but don’t let it boil! You want the veggies tender but not mushy.
03 -
Once you’ve taken the pot off the heat, mix in the shredded cheddar a little bit at a time. Taste and tweak the seasoning if you need to. Then, enjoy!
04 -
Turn on the sauté feature on your Instant Pot, melt the butter, and add the chopped onion. Stir it for about a minute, then add garlic and a pinch of salt. Cook for a few more minutes. Next, sprinkle in the flour and whisk it for a couple of minutes to cook it. Season with white and black pepper, plus a pinch of salt.
05 -
Once everything’s mixed, add 2 cups of vegetable stock, broccoli, cauliflower, and carrot to the pot. Seal it up and set to high pressure for zero minutes. When the pressure builds up, carefully release it manually.
06 -
As your Instant Pot works, warm up the half-and-half in a small pot on the stove. Keep it at a low temperature so it doesn’t scald.
07 -
When the pressure’s been released, open the lid and pour in the warm half-and-half. Stir in the shredded cheese a little at a time, letting it melt completely between batches. Taste and adjust the salt as needed.
# Notes:
01 -
Grate your own cheese to avoid a weird, grainy texture from added fillers.
02 -
Keep leftovers in an airtight container in the fridge for 3-4 days.
03 -
Check the cheese packaging if you’re looking for a vegetarian option.