I love cauliflower and use it a lot because I like big broccoli in every bite but you can use less. I also used some stems to take advantage of the entire head and not waste anything, but you can only use the florets if you prefer. Even people who “don’t like broccoli” should love broccoli when bathed in a creamy, cheesy broth.
* Ingredients :
° 6 tablespoons butter, cut into 1 tablespoon pieces
° 1 c finely chop yellow onion
° 1 garlic, finely mince
° 1/4 c + 3 tsp allpurpose flour
° 3 1/4 cups low-fat milk, then more to thin if desired
° 1 can (14.5 oz) low-sodium chicken broth
° 1/2 cup heavy cream
° 3 c (packed) finely chop broccoli florets*
° 10 ounces (2 12 cups) sharp cheddar cheese or extra sharp cheddar cheese, plus more for serving**
° 1 ounce (1/3 cup) finely shredded Parmesan cheese
° Salt & freshly ground pepper black to taste
* Methods :
Melt butter IN saucepan high heat.Add the onion and cook, stirring constantly, for about 4-5 minutes, until almost tender.Add garlic and flour and cook for about 1 minute, stirring constantly.
While whisking, slowly pour in the milk and then the chicken broth. Stir in broccoli.Cook, stir constantly, to mixture thick Then reduce heat and simmer, stirring frequently, until broccoli is tender, 68 minutes. Remove from heat.Add cream, then add cheddar and parmesan cheese and stir until melted.
Add salt / pepper to taste. Serving with cheddar cheese if desired.