The original recipe calls for a mix of broccoli, cauliflower, and onion, but any mix of those vegetables (i.e. just broccoli) or others (like baby carrots) will do.
1 prepared pie crust (9 inch)
3 1/2 ounces cauliflower florets
3 1/2 ounces broccoli florets
1 onion - chopped
2 tablespoons butter
1 tablespoon all-purpose flour
6 tablespoons vegetable stock
8 tablespoons milk
3/4 cup cheddar cheese
salt and pepper
Preheat oven to 375 degrees F. Bake pie crust until well-browned (15 minutes).
To make the Filling
In a large pot of boiling water, cook cauliflower, broccoli, and onion until tender (10 minutes). Drain and reserve.
Melt the butter in a pan. Add the flour and cook, stirring, for 1 minute. Remove pan from heat. Stir in stock and milk. Bring to a boil, stirring constantly. Add 1/2 cup of grated cheese. Season to taste. Spoon cauliflower, broccoli, and onion into pie crust. Pour sauce over and sprinkle with remaining cheese. Return to oven until cheese is bubbling (10 minutes). Dust with paprika.
Calories: 202 Calories From Fat: 58%
Protein: 5g Carbohydrate: 15g
Cholesterol: 21mg Sodium: 332mg