Description
A comforting and creamy winter vegetable casserole featuring steamed cauliflower, broccoli, and carrots baked in a rich cheese sauce, topped with optional breadcrumbs for a delightful crunch. This hearty dish is perfect for chilly days and makes a delicious side or vegetarian main course.
Ingredients
Scale
Vegetables
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 1/2 cups sliced carrots
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
Topping and Garnish
- 1/4 cup breadcrumbs (optional, for topping)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Prepare Vegetables: Wash and chop the cauliflower, broccoli, and carrots into bite-sized pieces. Steam the vegetables for 5 to 7 minutes until they are just tender but still hold their shape, then set aside.
- Make Roux: In a saucepan, melt the butter over medium heat. Stir in the all-purpose flour to form a roux, cooking it for 1 to 2 minutes to eliminate the raw flour taste and begin thickening.
- Add Milk for Sauce: Gradually whisk in the warm whole milk, continuing to stir until the sauce thickens to a smooth, creamy consistency. This usually takes 3 to 5 minutes.
- Season and Add Cheese: Stir in garlic powder, ground nutmeg, salt, and freshly ground black pepper to taste. Then, add the shredded cheddar and grated Parmesan cheeses, stirring continuously until all the cheese is melted and the sauce is velvety.
- Combine Vegetables and Sauce: Place the steamed vegetables in a large bowl and gently pour the cheese sauce over them. Mix carefully to coat all the vegetables without breaking them.
- Assemble Casserole: Transfer the vegetable and cheese mixture into the prepared baking dish. If using, sprinkle breadcrumbs evenly on top for added texture.
- Bake: Bake the casserole in the preheated oven for 20 to 25 minutes until the dish is bubbly and golden around the edges. For a crispier topping, broil the casserole for an additional 2 to 3 minutes, watching closely to prevent burning.
- Rest and Garnish: Allow the casserole to rest for 5 to 10 minutes after removing it from the oven. Garnish with freshly chopped parsley before serving warm, enhancing both flavor and presentation.
Notes
- Steaming the vegetables just until tender helps maintain their texture and color even after baking.
- You can substitute the whole milk with 2% milk for a lighter version, but the sauce may be less rich.
- For a gluten-free option, use gluten-free flour and breadcrumbs or omit breadcrumbs altogether.
- The casserole tastes great the next day and can be reheated in the oven or microwave.
- If a crisper top is desired, do not skip the broiling step but keep a close eye to avoid burning.
