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California Vegetables with Two-Cheese Sauce

Robust vegetables like broccoli, cauliflower and carrots benefit from the gentle caress of a rich, velvety sauce. Here we call for sharp cheddar and Parmesan, but feel free to substitute Swiss, jack or even a Mexican or Italian 4-cheese blend, if you prefer.

Prep time: 5 min | Total time: 15 min | 3 Servings


1 package

Earthbound Farm Frozen Organic California-Style Blend (10 oz)

½ Tbsp


½ Tbsp

unbleached all-purpose flour

⅓ cup

Lowfat milk

3 Tbsp

Shredded sharp cheddar cheese

1 Tbsp

grated Parmesan cheese


Cook the California-Style Blend vegetables as directed on the package. 

Meanwhile, heat the butter in a small saucepan over medium-high heat. Stir in the flour and cook 1 minute, stirring often. Whisk in the milk. Bring the mixture to a boil, stirring constantly, until thickened, about 2 minutes. 

Stir in the cheeses. Season to taste with salt and pepper. 

Drain the vegetables and put them into a bowl. Add the sauce and toss lightly to coat. Serve hot.

Fresh Variation:  Substitute 1 package (10 oz) frozen Earthbound Farm Organic Broccoli or Cauliflower Florets, or a combination, for the California-Style Blend. The rest of the recipe remains the same.

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