On Valentine’s Day, Garrett and I made this awesome Cheese Fondue and dipped broccoli, bread and apples in it. The cheese was great and we ate until we were more than full, but even still there was over half the pot left of cheese. So whats a girl to do?
Make Leftover Cheese Fondue Broccoli-Cauliflower Bake! No cheese went to waste and the veggies tasted better than ever!
What you’ll need:
1/2 recipe of Cheese Fondue, cold and grated
1 head Cauliflower, chopped into 1 inch pieces
1 larger head Broccoli, chopped into 1 inch pieces
1/2 cup crushed Crackers (I used some Ritz and Multigrain Bretons)
Salt and Pepper
Preheat oven to 350°F and grease a 2 quart baking dish with butter.
After we had our Cheese Fondue, I placed the pot in the fridge overnight to go back to solid cheese instead of ooey gooey melted goodness. The next day it had turned into a harden blob of cheese, which was much easier to grate.
Meanwhile, steam the vegetables on the stove top or in the microwave until they are al dente, so that they have a little bit of bite left.
Drain the veggies and place them in the greased casserole dish. Season with a little salt and pepper and then sprinkle cheese and cracker crumbs over top.
The cheese came back to life with all the flavour from the night before and the crumbs gave it some extra crunch. It was a huge hit at our house and there was barely any leftovers for me to steal some for lunch!