Nutty-Cruciferous Vegetable Cheese Casserole

6-8 garlic cloves

½c sunflower kernels

⅓c butter cut in 'pats'

½ med. head cauliflower - sliced-cubed

2 med. carrots - scrubbed-chopped

1 med. green cabbage - 1" cubes

1 med. purple onion - chopped

1½c chopped celery and tops

1 poblano pepper - sliced

6-8 green onions - sliced

1T Rosemary Seasoning

1t-1T Lemon Pepper

1¾c vegetable-beef bone broth *

3T flour

1T sugar

¼c half & half

4 slices American cheese

½-¾ grated Italian Kasseri cheese

In a saucepan, combine the garlic, sunflower kernels and a little of the butter.  Heat and stir until the butter melts and begins to sizzle.  Remove from the heat.  Put the next group of vegetables into a small-medium black roasting pan.  Pour the butter, garlic, sunflower kernels over them.  Season and top with the rest of the butter pats.  Bake, covered in a 350° oven for 30 minutes.

Meanwhile, to create the cheese sauce, combine the broth and flour in a 2qt. saucepan and whisk well.

Add remaining ingredients, whisking to keep the mixture smooth.  Bring to a low 'bubble.'



Pour over the vegetables and stir with a wooden spoon to combine the vegetable water in the bottom of the pan with the sauce, until everything is well coated.  Cover and return to a 300° oven for 20 minutes.  Uncover and cook at 400° - with or without Italian flavored panko breadcrumbs - for an additional 15 minutes, stirring halfway through. . .Lin