Cheesy Cauliflower, Broccoli and Carrots
I wonder who came up with the name, California Blend Vegetables. I’m guessing the thought behind the name was because a large portion of the vegetables consumed are from sunny California. However, these vegetables can easily be grown in your own backyard (even in Minnesota!) We used this beautiful blend of colorful vegetables as ingredients in our Cheesy Cauliflower, Broccoli and Carrots recipe. When we say to eat a “rainbow” of color, this recipe qualifies. Try it as a side, or use as a topping on a baked potato—the melted cheesy deliciousness on top will surely entice those picky eaters to give it a try.
Steam cauliflower, broccoli and carrots in a covered pan 10 to 12 minutes (refer to steaming, page 27). 
While vegetables are steaming, saute onions in butter in a medium saucepan 2 minutes over medium-high heat. 
Stir in quinoa flour to make a thick paste. Gradually pour in broth while stirring constantly. Bring to a boil and simmer 1 minute. Remove from heat and stir in cheese until melted. Add salt and pepper. Transfer steamed vegetables to a serving bowl. Pour cheese sauce over vegetables and serve immediately. 
This recipe sounds great but how about a thinner cheese sauce so the veggies stay firm… Not mushy?? Would that work?? Love, love getting your emails!!!!
You could try a little less flour if you want a thinner sauce. Bigger florets and steaming less is an option, too. You can adjust it to your family’s preferences.
Made this on Thursday. Really tasty, even better leftover.