Cheesy everything bagel cauliflower and Brussel sprouts

Think cauliflower cheese + roasted Brussel sprouts + mac & cheese (minus the pasta) and you get this lovely casserole of gooey, melty goodness. A perfect side for Christmas dinner if you’re looking to consolidate the aforementioned dishes but really, you’ll want to make this for any dinner throughout the winter!

Serves 4, Prep 15 mins, Cook 55 mins

ingredients

3 Tbsp salted butter

3 cloves garlic, minced

2 Tbsp flour

1 pt whole milk

1 c. (120g) Cheddar cheese, grated (freshly grated is best for a gooey melt)

1/3 c. (40g) Parmesan, grated

1 tsp hot sauce (I used Frank’s but any will do)

4 c. (350g) Raw Brussels sprouts, halved

1 regular sized head cauliflower, cored and chopped into bite size pieces

2 Tbsp Everything Bagel seasoning (either from Trader Joes in the U.S. or look for Super Seed Topper by Elly Curshen in the salt aisle in the UK.)

1/ Preheat oven to 400f/200c. Heat a large ovenproof casserole pot or skillet on medium high and melt the butter. Once just melted, add the garlic and sauté for 1 minute. Lower heat to low then sprinkle in the flour and stir till a paste is formed then slowly whisk in the milk. Keep whisking till smooth then bring to a light simmer, stirring occasionally as to not burn the bottom.

2/ Turn off heat and whisk in half the cheeses and all hot sauce till smooth. Season with S&P to taste (use more hot sauce if you want, go crazy!). Tip in the sprouts and cauliflower and stir to coat. Cover and bake for 35 minutes.

3/ Remove from oven to top with remaining cheeses and scatter evenly with Everything Bagel seasoning. Bake uncovered till golden brown and bubbling on top, 10-15 minutes. Let cool slightly then serve!