Broccoli Cauliflower Casserole

Ingredients

• Unsalted butter or cooking spray
• 2 lb. cauliflower (about 1 medium head), cut into small florets
• 2 cups water, divided
• 1 lb. broccoli (about 2 large heads), cut into small florets
• 1/2 cup cream cheese, room temperature
• 3/4 cup sour cream
• 1/2 cup coarsely chopped sun-dried tomatoes
• 3 scallions, white and green parts separated, finely chopped
• 1 clove garlic, finely chopped
• 1 Tbsp. cornstarch
• 1 (1-oz.) ranch powder packet
• 1 tsp. crushed red pepper flakes (or similar spice of your choosing)
• Kosher salt
• Freshly ground black pepper
• 2 cups coarsely shredded or torn fresh mozzarella (about 16 oz.), divided
• 3/4 cup grated Parmesan (about 3 oz

Directions

• 1. Preheat oven to 350º. Grease a 13″-by-9″ baking dish with butter.
  2. In a large heatproof bowl, combine cauliflower and 1 cup water. Microwave until tender, about 5 minutes. Drain and repeat with broccoli and remaining 1 cup water.
  3. In a large bowl, using a rubber spatula, stir cream cheese and sour cream. Stir in tomatoes, white scallion parts, half of green scallion parts, garlic, cornstarch, ranch powder, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Add broccoli and cauliflower, folding to combine and coat in sauce (it’s okay if veggies are warm, as this will help loosen sauce).
  5. Fold in 1 1/2 cups mozzarella. Pour into baking dish, spreading in an even layer. Sprinkle with Parmesan and remaining 1/2 cup mozzarella.
  6. Bake casserole 20 minutes. Turn oven to broil and broil on high until cheeses are browned, 4 to 6 minutes. Top with remaining green scallion parts and serve. (Delish)