Cauliflower Broccoli Casserole
Cook Time
50
mins
Calories
270
Serving Size
6
Carbs
19.4
Fat
13.2
Protein
20.6
Photo by:
Leelalicious.com
description
Made with ham... but you don't have to :)
ingredients
- 1 pound (450 g) broccoli
- 2 pounds (900 g) cauliflower, divided
- 7 ounces (200 g) cooked ham, sliced
- 1 heaping cup (150 g) cheese, shredded
For the creamy cauliflower sauce:
- 1 large yellow onion
- 2 cloves garlic
- 1 tablespoon butter
- 5 cups (1.2 L) vegetable or chicken broth
- 3/4 cup (175 ml) milk
- 1/2 teaspoon salt
directions
- Cut the onion into thin slices. Chop the garlic gloves. Melt the butter in a skillet on low heat, add onion slices and garlic and saute on low until the onions are golden and caramelized (about 20 minutes).
- Bring vegetable or chicken broth to a boil. Cut half of the cauliflower (1 pound) into cubes and cook in broth until tender (5-7 minutes). Use the stalks and stem part of the cauliflower for the sauce and leave most of the florets whole. Reserve 1/2 cup of broth, drain the rest.
- To make the creamy white sauce, place tender cauliflower cubes into a blender or food processor together with the caramelized onions, garlic, 1/2 cup of broth, milk and salt. Puree until smooth.
- Preheat the oven to 400 degrees F. Divide the remaining 1 pound cauliflower and broccoli into rosettes. Bring a large pot of salted water to a boil and cook the cauliflower rosettes for 5 minutes. Add the broccoli rosettes and cook another 3 minutes. Drain, then place cauliflower and broccoli rosettes in a large casserole dish together with the ham slices.
- Pour the creamy cauliflower sauce over top and sprinkle with shredded cheese. Bake for 20-30 minutes until cheese is melty and bubbly with a golden colour
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