The most tremendous veggie casserole in the history of veggie casseroles! I started making it around Thanksgiving as an alternative to broccoli-rice casserole, but it has slowly crept into other meals throughout the year. It’s irresistible.
Ingredients
- 1 cauliflower head
- 1 large broccoli head
- 1/2 cup (1 stick) butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/4 cup (2 tablespoons) all-purpose flour
- 500ml chicken stock
- 1 tub of cream cheese
- 1/4 teaspoon seasoned salt, more to taste
- Kosher salt and black pepper to taste
- 1/4 teaspoon paprika, plus more for sprinkling
- 1/3 cup seasoned breadcrumbs
- 100g grated Monterey Jack cheese
Method
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Preheat the oven to 190°c.
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Using your hands, break the cauliflower and broccoli into very small florets. Place them in a steamer and steam them over simmering water until slightly tender, 3 to 4 minutes. Set them aside.
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Melt 4 tablespoons of the butter in a large skillet over medium heat, then add the onion and garlic and cook until the onion is translucent, 3 to 4 minutes. Sprinkle in the flour, stirring it into the onion mixture and cook it for a minute or so. Pour in the broth, stirring continuously, and cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes.
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Add the cream cheese and stir until it melts completely. Then stir in the seasoned salt, kosher salt, pepper, and paprika. Turn off the heat and set the sauce aside.
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In a small bowl, combine the breadcrumbs and the remaining 2 tablespoons melted butter and blend with a fork.
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To assemble, butter a small (2-quart) casserole and add half the broccoli-cauliflower mixture. Pour on half the sauce, top with half the cheese, and sprinkle on a little paprika. Repeat another round of the veggies, sauce, cheese, and paprika…then top the casserole with the buttery breadcrumbs.
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Bake the casserole for 25 to 30 minutes, or until the breadcrumbs are golden and the casserole is bubbly around the edges. Serve it nice and piping hot!
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