Description
A cozy and nourishing casserole featuring a creamy sauce and a medley of winter vegetables like cauliflower, broccoli, and carrots.
Ingredients
Scale
- 1 head cauliflower, cut into florets (about 4–5 cups)
- 2 cups broccoli florets
- 2 cups sliced carrots
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups shredded cheese (cheddar or a blend) — about 8 oz (226 g)
- 1 cup milk (whole milk recommended)
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly steam the cauliflower, broccoli, and carrots until just tender (about 5–7 minutes).
- In a saucepan, heat the olive oil over medium heat. Whisk in the flour and cook for 1–2 minutes.
- Slowly add the milk while whisking. Continue stirring until the sauce thickens and coats the back of a spoon (2–3 minutes).
- Remove the sauce from heat, stir in the shredded cheese, garlic powder, onion powder, nutmeg, salt, and pepper until the cheese is melted.
- Combine the steamed vegetables with the cheese sauce in a baking dish, tossing gently to coat.
- Sprinkle breadcrumbs on top if desired.
- Bake for 25–30 minutes, or until the top is golden and bubbling.
- Let cool slightly before serving.
Notes
For a lighter version, use 2% milk and reduce cheese. For gluten-free, substitute gluten-free flour. Can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg