Pan-Scalloped Broccoli And Cauliflower - cooking recipe

Ingredients

1 small head cauliflower, cut in small florets (3 c.)
1 small head broccoflower, cut in small florets (3 c.)
1 small head broccoli, cut in small florets (3 c.)
2 Tbsp. butter or margarine
2 Tbsp. all purpose flour
1 c. chicken broth
1 c. milk
1 c. (4 oz.) shredded cheddar cheese
1/8 tsp. white or ground red pepper, or to taste

Preparation

Bring 1/2 inch of water to boil in a large pot or Dutch oven. Add cauliflower and broccoflower florets.
Cover, reduce heat and simmer for 6 to 9 minutes, until firm-tender when
pierced. Drain, rinse with cold water, and drain again.
Repeat with broccoli florets, but cook only 3-5 minutes, until crisp-tender. Refrigerate tightly covered.