I've made a couple of things that have turned out pretty good recently. The chicken in the photo below was not one of them though. (I think that that was due to the cheapo Italian dressing that I used in the marinade. I'll keep working on that one.) I'm talking about that little yummy-gooey pile just beyond the chicken.
(from Cooking Club magazine, Winter 2012 issue)
5c cauliflower florets (about 2 lb)
5c broccoli florets (about 1 3/4 lb)
2c whole milk
1/4c plus 1Tbsp butter, divided
2tsp dry mustard
1/4tsp black pepper
dash cayenne pepper
1/2c Panko crumbs
2c shredded Gruyere, Comte or Manchego cheese, divided
Heat oven to 425. Spray 13x9 pan with oil. Cook cauliflower in boiling water for 3mns, broccoli for 2mns. Place in ice water to stop cooking. Pat dry and place in prepared baking pan. Microwave milk for 2-3mns or until steaming hot but not boiling. Melt 1/4c butter in saucepan over medium heat. Whisk in flour until smooth, cook for 30 seconds, whisking constantly. Remove from heat and gradually whisk in hot milk. Return pan to medium heat, bring to boil while whisking. Reduce heat to low and simmer 5mns or until thick. Remove from heat, add mustard, s&p and cayenne. Microwave remaining Tbsp of butter in small dish until melted, add panko and toss to coat. Sprinkle cauliflower and broccoli with 1c of cheese, top with the sauce, then the last 1c of cheese. Sprinkle Panko mixture over all. Bake 30-40mns or until golden brown and bubbly. Makes 8 servings, as directed, at 21.5g carbs each.
*I used a frozen mix of broccoli & cauliflower of about half the amount called for. I baked mine in an 8x8 square pan, omitted the salt, used heavy whipping cream & water in place of the milk, and substituted only mozzarella and a little sprinkle of provolone for the cheese. This was absolutely divine... and I'm not much of a broccoli or cauliflower eater. Trust me, this is marvelous.