Say YES to veggies!
Especially if those veggies involve a creamy garlic cheese sauce that melts into them and makes them ooze goodness in every bite. And wait for it… a crispy and crunchy panko topping! This is what veggies were designed for. They were born to be smothered in white sauce.
It is their destiny.
The other day, I was thinking about the meals Kyle and I usually eat on repeat. We like to experiment, obviously, but we have a few safety dinners like chicken/sweet potato bakes, steak with mac and cheese, lemon shrimp orzo, and panko-crusted salmon. Where are the veggies? Usually in the form of a boring salad that is literally just that, salad leaves. Sometime we branch out and will bake some brussels sprouts, but for the most part, our veggie intake is pretty dull.
No more I say!
Not only is this recipe easy as pie (mhmm, pie), but it comes together relatively quickly and make the whole house smell delicious! While baking in the oven, the cauliflower melts into the cheese sauce and the broccoli collects it in its florets till it’s just saturated with deliciousness. Also, do I call them florets? Mini-tree leaves? Broccoli afro? I don’t know, man, all I know is that even your picky eaters will LOVE this!
More cheese, please.
