Baked broccoli and cauliflower florets topped with a creamy, two cheese sauce and seasoned bread crumbs.
1 pound fresh broccoli florets
1 pound fresh cauliflower florets
1 1/2 cups mayonnaise
1 cup (4 ounces) shredded cheddar cheese
3/4 cup freshly grated Parmesan cheese
4 green onions, sliced
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
3 tablespoons seasoned bread crumbs
- Arrange flowerets in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes or until crisp-tender. Drain well.
- Arrange florets in a lightly greased 2-quart baking dish.
- Stir together mayonnaise and next 5 ingredients. Spoon over florets. Sprinkle with bread crumbs.
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes or until golden.
Makes 8 servings.