1 Head of Cauliflower (cut into bite-size florets)
1 Head Broccoli (cut into bite-size florets)
1 Cup Non-Fat or 1% Milk
3 Tbsp Extra Virgin Olive Oil
1/4 Cup Flour
3/4 - 1 Cup of Light Shredded Cheese
Freshly Ground Black Pepper and Salt (to taste)
Preheat the oven to 375. Boil the cauliflower and broccoli and cook until it's al dente. Reserve 1 cup of the vegetable cooking water. Place the cooked veggies in a large bowl of ice water to stop the cooking. Once it's cool place it in a baking dish.
In a small pot combine the milk, cooking water and cheese and heat until the cheese is melted into the liquids. I recommend using a bold cheese like extra sharp cheddar! I made mine with Gouda and wished I'd picked a cheese that had a little more flavor to it!!
In another small pot, add the olive oil and flour, and stir over low heat for a few minutes to make a roux. Add the hot liquid to the roux stir and simmer until it's nice that thick. Remove from heat and season with salt and pepper.
Add the cheese sauce to the baking dish with the broccoli and cauliflower and sprinkle a little extra cheese on top! Bake 20-25 minutes, until bubbling.