Very good! Loved the scent of the onion backing with the cheese on top of the cauliflower and broccoli. You can cut calories by just cutting back on the amount of cheese and mayo. Would not recommend using light cheese or fat free because it does not melt as good.
I have made this two times. Our family (children too) have loved this. Instead of boiling the ingredients we used the chop setting on the food processor and chopped the broccoli, cauliflower and onion. The second time we made it we wanted to try decreasing the calories. We halfed the butter, cheese, mayo and bread crumbs. Obviously it isn’t as robust in flavour, but it is still delicious to us.
1/2 cup plain dry bread crumbs
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning , divided
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped (1 cup)
2 tablespoons flour
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1 1/4 cups milk
4 ounces (1/2 package) cream cheese, cubed
Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
Bake 40 minutes or until heated through and top is lightly browned.