Cauliflower Broccoli Casserole
Ingredients
- 450g broccoli
- 800g cauliflower, divided
- 150g cheese, shredded
- 200g cooked ham, sliced (Optional)
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
Preparation
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 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 205 degrees C.
Divide the remaining 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