Ellen Bales


I literally threw this one together on the fly. My son gave me a head of cauliflower and a large bunch of broccoli that he didn't want. He knew they would go bad if he didn't use them or lose them. So I took them since I love both vegetables. Especially with a cheese sauce. I discovered I didn't have much cheese on hand--a bit of this and a bit of that. So I used what I had and--voila! Delicious!

★★★★★ 1 vote
20 Min
25 Min
Stove Top


1 medium
head cauliflower
2 bunch
broccoli (medium size)
1/4 c
cheez whiz
1/4 c
deli pimiento cheese spread
1 large
slice organic cheese, monterey jack
1/2 c
sharp cheddar, shredded
1 tsp
pepper to taste


1Wash the broccoli and cauliflower and cut into florets. Peel the woody parts off broccoli stems. May also use stems if you cut them into small pieces.
2Place the vegetables in a large pot of boiling, salted water over medium-high heat. Bring to second boil, reduce heat to low, cover and simmer about 15 minutes, or until vegetables are semi-tender. Drain.
3In the same pot, add remaining ingredients to vegetables, chopping into smaller pieces as you go. Mix well, cover and allow to simmer on low heat until the dish reaches desired consistency, about 15 more minutes. Stir frequently to prevent burning.
4This can be served as a side dish. It is very simple, nothing fancy. If you want fancy, look elsewhere! And if 1 teaspoon salt is too much for you, reduce it to suit your tastes. I happen to like a lot of salt.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #cheesy, #comforting