Broccoli Cauliflower Carrot Casserole Recipe

Cheesy Broccoli Cauliflower Casserole (Vegetable Au …

WEBOct 18, 2023 · Instructions. Preheat the oven to 375° F (190° C). Lightly coat an 8×8, 9×9 or gratin baking dish with oil or butter. Add 1-2 inches …

Rating: 5/5(17)

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Easy Broccoli and Cauliflower Casserole Healthy …

WEBAug 17, 2021 · Set up a bowl of ice water. Step 2: Blanch cauliflower 3 minutes in boiling water. Remove from the water with a slotted spoon or …

1. Bring a large pot of salted water to a boil. Set a large bowl of ice water to the side.
2. Core cauliflower and cut into medium florets. Cut off broccoli stems and cut into florets. Blanch cauliflower 3 minutes in boiling water. Remove from the water with a slotted spoon or small strainer and transfer immediately to the ice bath to stop it from cooking. Repeat with the broccoli, cooking for 3 minutes, and shocking in the ice bath. Drain the vegetables very well. Reserve bowl for mixing in step 4.
3. Prepare cheese sauce. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add leek and ¾ teaspoon salt and cook, stirring often until the leek is soft, 4 to 5 minutes. Sprinkle the flour over the leek and stir to coat. Add milk and bring to a simmer, over high heat, stirring constantly. Cook until bubbling and thickened, 1 to 2 minutes longer. Remove from heat and stir in cheese and pepper until the cheese is completely melted into the sauce.
4. Preheat oven to 350 degrees F. Coat a 2 ½ quart baking dish with cooking spray. Stir panko, the remaining 1 teaspoon oil, paprika and garlic powder in a small dish until evenly moist. Mix the vegetables and cheese sauce together in the reserved bowl. Transfer to the prepared baking dish.

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Broccoli & Cauliflower Casserole EatingWell

WEBSep 19, 2023 · Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray; set aside. Add 1 inch of water to a large stockpot fitted …

1. Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray; set aside.
2. Add 1 inch of water to a large stockpot fitted with a steamer basket; cover and bring to boil. Add cauliflower florets first, then top with broccoli florets; steam, covered, until slightly tender, about 6 minutes. Remove the vegetables from the pot; set aside. Discard the water and clean the pot.
3. Heat 2 tablespoons butter in the pot over medium heat. Add flour and cook, stirring constantly, until nutty, about 1 minute. Gradually stir in milk, whisking constantly, until simmering. Whisk in cream cheese, garlic powder, onion powder, pepper and salt. Cook, whisking constantly, until thickened and smooth, about 2 minutes. Reduce heat to low and gradually add Cheddar, whisking until melted after each addition. Remove from heat. Add the broccoli and cauliflower to the sauce and stir to coat. Transfer to the prepared baking dish.
4. Microwave the remaining 2 tablespoons butter in a medium microwaveable bowl on High until melted, about 25 seconds. Stir in panko and Parmesan until fully coated; sprinkle evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.

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