Cheesy Cauliflower and Carrot Casserole [Video+Recipe]
Serving: 6 servings
Equipment
Ingredients
- 2 carrots peeled and cut into slices
- 1½ teaspoon salt (or more to taste), divided
- 2 heads cauliflower (medium), separated into florets
- 4 tablespoon butter divided
- 2 white onion (large), cut into cubes
- 4 garlic cloves sliced thinly
- 3 tablespoons all-purpose flour
- 2 cups skim milk
- 2 tablespoon parsley minced
- ¼ cup shredded parmesan cheese
- ¼ tablespoon pepper (freshly-cracked, or ground), (or more to taste)
- ¼ teaspoon freshly-cracked black pepper
Instructions
1. Boiling vegetables
- In a deep pot, boil the carrots for 10 minutes in water salted with 2 teaspoons of salt. Once the 10 minutes have passed, add the cauliflower to the water.Boil for 3 minutes, or after the cauliflower changes colors and, immediately after, remove it from the hot water (do not overcook, they have to be tender but firm). Set aside in a large bowl.
2. Sauteing vegetables
- Heat half the butter over very low heat in an oven-safe skillet.Add the onion and garlic and cook for 3 minutes or until the onions become translucent. Stir often to cook uniformly. Add the carrot and cauliflower and increase heat to medium. Cook and stir until all the ingredients are heated through.Remove the vegetables from the skillet.
3. Making sauce
- Heat the other half of the butter in the skillet over low heat. Sift the flour into the pan, and stir until there is no more "raw" flour in sight. Add the milk and mix. Simmer until the milk turns into a creamy sauce (think ranch dressing).Add the parsley, parmesan cheese, and half of the cheddar cheese and stir until the cheese has melted. Season with salt and black pepper to taste. Remove from the heat.
4. Broiling
- Return the vegetables to the skillet and stir to coat them with the sauce. Sprinkle the vegetables with the remaining cheddar cheese. Cook under the broiler until the cheese melts or browns (depending on your preference).
Cook's notes
If you follow a gluten-free diet you can use cornstarch in place of flour. The flavor and texture is a bit different, but the main flavors remain the same.
Nutrition
Calories: 312kcal | Carbohydrates: 23g | Protein: 17g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 959mg | Potassium: 847mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3970IU | Vitamin C: 97.1mg | Calcium: 427mg
