Creamy Floret Bake

• 1 large head cauliflower, broken into florets (4 cups)
• 1 medium bunch broccoli, cut into florets (4 cups)
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 cups half-and-half cream
• 2 tablespoons grated orange zest
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon white pepper
• 1/4 cup shredded cheddar cheese

1. In a saucepan, bring 1 in. of water to a boil; add cauliflower. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender.
2. In another saucepan, bring 1 in. of water to a boil; add broccoli. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain vegetables and rinse with cold water.
3. Melt butter in a saucepan. Stir in flour until smooth. gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in orange zest, salt, nutmeg and pepper.
4. Arrange cauliflower and broccoli in alternate rows in a 3-qt. or 13x9-in. baking dish. Top with cream sauce and cheese. Bake, uncovered, at 325u0b0 for 20-25 minutes or until heated through.

head cauliflower, broccoli, butter, allpurpose, cream, orange zest, salt, ground nutmeg, white pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/creamy-floret-bake/ (may not work)