Description
A delightful blend of lightly steamed cauliflower, broccoli, and carrots in a luscious homemade cheese sauce.
Ingredients
Scale
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 1/2 cups sliced carrots
- 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
- 1/4 cup breadcrumbs (optional, for topping)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Start by preheating your oven to 375°F (190°C). While the oven is warming up, grease a 9×13-inch baking dish using butter or cooking spray—this will help ensure that your casserole doesn’t stick.
- Begin by washing and chopping the cauliflower, broccoli, and carrots into bite-sized pieces. Once chopped, it’s time to steam them! Place the vegetables in a steamer basket over boiling water and allow them to steam for 5–7 minutes, or until they are just tender but still slightly crisp.
- In a medium saucepan over medium heat, melt the butter until bubbly. Add the flour to create a roux, stirring constantly for about 1–2 minutes to cook out the raw flour taste. Gradually whisk in the warm milk, making sure to consistently stir to eliminate any lumps. Cook this mixture until it thickens, around 3–5 minutes. Once thick, stir in the garlic powder, nutmeg, salt, and pepper, followed by the cheddar and Parmesan cheeses.
- In a large mixing bowl, gently combine the steamed vegetables with the rich cheese sauce. Transfer this cheesy vegetable mixture into the greased baking dish. If you like a crunchy topping, sprinkle the breadcrumbs over the top before placing it in the oven.
- Place the casserole in your preheated oven and bake for 20–25 minutes. Keep an eye on it during the last few minutes; you want it to be bubbly and golden on top.
- Once it’s cooked to perfection, remove the casserole from the oven and let it rest for 5–10 minutes. This resting time helps the sauce thicken slightly and makes for easier serving. Garnish with fresh parsley before serving warm.
Notes
Using warm milk is key to achieving a smooth cheese sauce without lumps. Be careful not to over-steam the vegetables; they will continue to cook in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 280 kcal
- Sodium: 350 mg
- Protein: 10 g