Description
- Preheat oven to 400 degrees F.
- Line a large baking sheet with foil and spread out the broccoli florets and chickpeas. Coat the broccoli and chickpeas with 1 tbsp olive oil, 1 1/4 tsp kosher salt, and fresh cracked pepper—mix and massage with hands to distribute oil and seasonings. Bake for 12 minutes, or until broccoli is tender, but firm.
- Remove from the oven and place chickpeas and florets into a bowl.
- Prepare the cauliflower florets on the same lined baking sheet with 1 tbsp of olive oil, 1 tsp kosher salt, and fresh cracked pepper. Mix with your hands, and return to the oven for another 12 minutes.
- When the veggies and chickpeas are roasted, set them aside.
- Next, make the white sauce. In a medium sauce pan, heat the butter on medium low. After it has melted and begins to gently bubble, add the flour and stir with a whisk to incorporate. Smooth out any bumps and continue stirring frequently until the flour turns an off white color and emits a nutty fragrance. Stream the warmed milk into the pan slowly and continue to stir. Whisk gently over low heat until the sauce is smooth and thickened, about 5-7 minutes.
- When sauce is smooth, remove from the heat and whisk in hot sauce, blue cheese dressing, sharp cheddar, gouda, and kale. Stir to incorporate and allow the kale to wilt slightly before adding in the roasted veggies and chickpeas. If you are using chicken, add this in with the veggies. Sprinkle the top with 2 tbsp of sharp cheddar.
- Spread into a 9X13 or similar sized dish and bake for 30 min at 400 degrees, or until the sauce is bubbling and the cheese on top has browned.
- To serve, add sliced avocado, chives, and fresh lime juice. Enjoy!
Ingredients
Scale
- 1 1/2 lb broccoli, cut into 2’’ florets
- 1 head cauliflower, but into 2’’ florets
- 1 can chickpeas, drained and rinsed
- 1 bunch tuscan kale, stalks removed, washed, cut into 2’’ pieces
- 2 t. extra-virgin olive oil
- 1 1/2 t salt
- 1 1/2 c shredded chicken (optional)
Buffalo White Sauce:
3 T unsalted butter
3 T flour
2 1/2 c 1% warmed milk
MIX IN AFTER REMOVED FROM HEAT
- 6 oz. reduced fat cream cheese, softened
- 1 medium head broccoli, cut into 2’’ florets
- 1 small heat cauliflower, cut into 2’’ florets
- Kosher salt
- Freshly ground black pepper
- 1/4 c hot sauce
- 1/4 c reduced fat blue cheese dressing, plus more for drizzling
- 1/4 c sharp cheddar, shredded, plus 2 T to top
- 1/4 c gouda, shredded or cut into 1/4’’ cubes
- Avocado, chives, lime to serve