Difficulty: Easy
Servings: Makes 6 portions
Nutritional Info (per serving): Calories 355, Total Fat 24 g, Saturated Fat 14 g, Carbohydrates 21 g, Dietary Fiber 4 g, Sugars 8 g, Protein 16 g, Cholesterol 65 mg, Sodium 669 mg
Total Time: 50 minutes (including cooling)
Active Prep Time: 25 minutes

Wow, imagine delighting your guests with this stunning colorful cauliflower and green bean gratin! Vibrant purple, orange, green, and white cauliflower florets mingle with crisp green beans, all layered under a creamy white cheese sauce. Topped with crunchy breadcrumbs and extra cheese, it bakes to bubbly perfectiona fresh, irresistible twist on classic green bean casserole that'll have everyone reaching for seconds.

Ingredients

Two 9.5-ounce packs of frozen mixed cauliflower varieties
One 10.8-ounce bag of frozen green beans
5 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/4 cups whole milk
1 1/4 cups shredded sharp white Cheddar (approx. 5 ounces)
1/3 cup plus 2 tablespoons freshly grated Parmesan (about 2 ounces)
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/4 cup breadcrumbs

Instructions

Heat the oven to 400F.
Prepare the cauliflower and green beans following the package instructions, then drain well in a colander.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Stir in the flour and whisk continuously until bubbling, about a minute. Gradually pour in the milk while whisking constantly. Cook and whisk until thickened enough to coat the back of a spoon, about 3 minutes. Stir in 1 cup Cheddar, 1/3 cup Parmesan, nutmeg, 1 teaspoon salt, and several grinds of pepper until smooth.
Arrange half the cauliflower and green beans in a 7-by-11-inch or 2-quart baking dish. Pour half the cheese sauce over them. Layer the remaining vegetables on top and cover with the rest of the sauce, ensuring even coating.
Melt the remaining 2 tablespoons butter in a microwave-safe bowl. Stir in the breadcrumbs, remaining 1/4 cup Cheddar, and 2 tablespoons Parmesan. Sprinkle evenly over the gratin. Bake until the crust is golden and bubbly at the edges, about 20 minutes. Cool 5 minutes before serving.