Vegetable Florets with Cheddar Sauce

Vegetable Florets with Cheddar Sauce
Makes:
4
side-dish servings
Prep Time:
5
minutes
Total Time:
25
minutes
based on 22 reviews
5

Dietary Considerations:

Low CalorieLow SodiumVegetarian
This Vegetable Florets with Cheddar Sauce recipe is a great way to trick your family into eating their veggies! Covered in a light and creamy cheese sauce this recipe can’t miss. Try adding garlic powder or other spices to intensify the flavors. Great for weeknight dinners and holiday meals with family.

In this recipe:

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Ingredients:

  • 2 cups (6 oz.) cauliflower florets
  • 2 cups (6 oz.) broccoli florets
  • 1/3 cup water
  • 1 tablespoon margarine or butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup (2 oz.) cheddar cheese, shredded
  • 1 can (4 oz.) sliced mushrooms, drained

Directions:

PLACE cauliflower, broccoli and water in large saucepan. Bring to a boil. Reduce heat to low; cover. Cook for 12 to 15 minutes or until vegetables are crisp-tender. Drain; remove vegetables from saucepan.

MELT margarine in same saucepan over medium heat. Stir in flour. Add evaporated milk; cook, stirring constantly, until mixture comes to a boil and is thickened. Add cheese; stir until melted. Stir in mushrooms; remove from heat. Stir in cauliflower and broccoli.


Reviews:

Review This Recipe

Pleasing but not perfect

 Star(s)

Richard from Moultrie, Ga.

My wife and daughter liked it but didn't care for the mushrooms.

Read More Reviews

Review This Recipe
  •  Star(s)

    Great!

    Jessica C from Amarillo, TX

    I loved this! It was so good. If you think it doesn't have enough flavor, substitute the water with chicken broth and that should do the trick. That's how I did it and it was Delicious!

  •  Star(s)

    Versatile

    Nell Murphy from BUFFALO, TX

    I made this for a family dinner. It was well received. The cheese enticed the children. I will make this again. I really liked the cheese sauce which could be used in many other recipes.

  •  Star(s)

    easy

    Chrissie Foote from ,

    This recipe is the easiest way to get my children to eat their veggies. They love the cheese sauce.

  •  Star(s)

    Great side dish!

    Jan Wilkins from BLYTHEVILLE, AR

    Weeknights are so rushed, so I used the frozen vegetables, steamed; then used the sauce recipe. It was great!

  •  Star(s)

    cheese sauce for veggies

    tiffany bucsi from clover, SC

    This tasted just like my husband had remembered it when he ate it as a child. It was a big hit with my whole family. I did use the sharp cheddar cheese to give it a little more punch. I also added a little bit of garlic salt. It was incredibly easy to make, but it tasted like I really slaved over it in the kitchen!

  •  Star(s)

    Vegetable Florets with Cheddar sauce

    Carol Chaltron from MADISON HEIGHTS, MI

    I made this for thanksgiving, it must have been very good it disappeared so fast I never got a chance to get any. I did get one little taste of the sauce it was quite good. Looks like its a hit, I need to cut in half and make for home.

  •  Star(s)

    OK

    MegB from

    I thought this was a little bland, but my husband and two young boys liked it. It was very easy to make, and a great way to get them to eat their vegetables.

  •  Star(s)

    Quick and Easy

    JULIE DEMCHESHEN from HAYMARKET, VA

    This was quick and easy. After adding the evaporated milk to the roux, it was a bit lumpy but it smoothed out once it came up to temperature - just make sure you stir it. Any cheese will do and it was easy to adjust the recipe to use a whole can of evaporated milk.

  •  Star(s)

    THEY ATE VEGTABLES!!!

    Katie Cagle from Waynesville, NC

    This is a simple and easy recipe. We really enjoyed it. And the kids ate ALL their vegtables!!!

  •  Star(s)

    Vegetable Florets with Cheddar Sauce

    Ada Frost from BOTHELL, WA

    Wow, my family didn't waste any time cleaning up the bowl. It was a hit and they don't like brocolli/cauliflower or so they say!

  •  Star(s)

    veg florets with cheddar sauce

    Debra Murray from Spring hill, TN

    great recipe..big hit ..served 2 dinner guests but used extra sharp cheddar cheese and it really gave the recipe a little more zip..will make this one often

  •  Star(s)

    Easy and different

    Kathy Holt from AURORA, CO

    I usually make my Cauliflower and broccoli casserole with cheddar cheese soup. I tried this recipe and it was good and easy. Thank you for the recipe.

  •  Star(s)

    Needed some spicing

    Shana Gerdes from LINCOLN, NE

    Our family found this a bit bland. Next time we'll substitute extra sharp cheese and add onion, garlic or maybe some celery seed.

  •  Star(s)

    Eat those Veggies!!!

    lisa potter from BEDFORD, NH

    I made this sauce for veggies the past two nights and the whole family just loved it. Normally I have a hard time getting my son to eat any veggies, but he asked for more both times I served this. We like things a little spicier so I added a few drops of tabasco sauce to the cheddar sauce. I will keep making this and see what other veggies I can entice my family to eat. Asparagus anyone?

  •  Star(s)

    UMMM UMMM GOOD.

    joel tedder from FORT DODGE, IA

    how can you go wrong with something this good. I love a great veggi dish and have sent this recipe to many of my friends.

  •  Star(s)

    The sauce is very versatile!

    Louise Graybiel from TORONTO, ON

    Sometimes I omit the mushrooms and use extra old cheddar to give this a kick. Another great variation - make it with swiss and use it on mushrooms and spinach. There are so many ways you can adapt this recipe that it works on practically any vegetable.

  •  Star(s)

    Vegetable Florets with Cheddar Sauce

    Carole Finney from HARRISVILLE, OH

    This is a very good dish. It goes with any type of meat or you can go meatless for one meal. Everything in this dish is healthy for us. Since we like cauliflower and broccole, we have it a lot and never get tired of it. I do add mote mushrooms and a bit of Mozarella cheese, then sprinkle it with paprika. It is a big hit around our house.

  •  Star(s)

    veg. florets with cheddar sauce

    Diana Rodriguez from RUESSELSHEIM GERMANY, NE

    This dish was fantastic with the german schweinebraten (porkroast) that we just had as an early lunch. Now we can go on our Sunday walk!!

  •  Star(s)

    Very Good

    Tammy Catlett from BEDFORD, IN

    I thought this was very good. I added several types of cheese instead of just cheddar and it had a great flavor!

  •  Star(s)

    Awesome.

    Laura Arellano from LAREDO, TX

    My 4-year old daughter is a very picky eater. She ate the whole thing. I only added a bit of mozzarella cheese at the end and extra mushrooms. Pretty good.

  •  Star(s)

    Pleasing but not perfect

    Richard from Moultrie, Ga.

    My wife and daughter liked it but didn't care for the mushrooms.

  •  Star(s)

    Not quite as cheesy as hoped for!

    Rebecca from Arizona

    This was a very easy dish to make. I steamed the vegetable with some rosemary in the steamer. The cheese sauce thickens VERY fast. It wasn't as cheesy of a flavor as I was hoping for, but it was still delicious. My husband and my 1 year old both loved it!

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 150
  • Calories from Fat: 80
  • Total Fat: 9g (13% of DV)
  • Saturated Fat: 5g (24% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 160mg (7% of DV)
  • Carbohydrates: 10g (3% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 4g
  • Protein: 9g
  • Vitamin A: 30% of DV
  • Vitamin C: 100% of DV
  • Calcium: 20% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Vegetable Florets with Cheddar Sauce

Ingredients

  • 2 cups (6 oz.) cauliflower florets
  • 2 cups (6 oz.) broccoli florets
  • 1/3 cup water
  • 1 tablespoon margarine or butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup (2 oz.) cheddar cheese, shredded
  • 1 can (4 oz.) sliced mushrooms, drained

 

Directions

PLACE cauliflower, broccoli and water in large saucepan. Bring to a boil. Reduce heat to low; cover. Cook for 12 to 15 minutes or until vegetables are crisp-tender. Drain; remove vegetables from saucepan.

MELT margarine in same saucepan over medium heat. Stir in flour. Add evaporated milk; cook, stirring constantly, until mixture comes to a boil and is thickened. Add cheese; stir until melted. Stir in mushrooms; remove from heat. Stir in cauliflower and broccoli.

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