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Broccoli Cauliflower Casserole

Bev Cooks Recipe by
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Broccoli Cauliflower Casserole
  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 4
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Broccoli Cauliflower Casserole

Roasted garlic and rosemary broccoli cauliflower gratin -- its a mouthful, but the yummiest kind.

Ingredients

1
head broccoli, broken into florets
1
head cauliflower, broken into florets
3
tablespoons extra-virgin olive oil, divided
1
head garlic, with the end sliced off
2
pinches rosemary salt (or regular kosher salt)
3
tablespoons butter, divided
1
tablespoons fresh rosemary, chopped
2
tablespoons all-purpose flour
1 1/2
cup milk
1/3
cup freshly grated Parmesan cheese
1/3
cup Progresso™ panko bread crumbs

Directions

  • 1 Preheat oven to 400°F. Arrange the broccoli and cauliflower on a baking sheet and drizzle with 2 tablespoons oil. Place the garlic head in a small piece of aluminum foil and drizzle with remaining oil. Fold to seal. Place on baking sheet with veggies. Sprinkle the veggies with rosemary salt (or regular salt.) Bake for 30 minutes.
  • 2 Melt the butter in a small saucepan over medium. Squeeze the roasted garlic cloves out of the skins into the pan. Add the chopped rosemary and mash everything together with fork or wooden spoon.
  • 3 Add the flour and whisk until combined. Might need to do a little more mashing. Add the milk and a pinch of salt; whisk until thickened and creamy, about 5 minutes.
  • 4 Off the heat, add the grated Parmesan cheese. Stir to combine.
  • 5 Transfer the roasted veggies to a small casserole dish and pour the cream sauce on top.
  • 6 In a small bowl, melt the remaining tablespoon butter and add the panko. Toss to combine.
  • 7 Sprinkle the panko over the top of the casserole. Bake another 20 minutes, or until browned on top.
  • 8 Serve immediately.
See Step By Step

Step By Step  

You can't even know. Unless you make it and eat it. Then you'll know.

As prepared by Bev Cooks,

Can you believe Thanksgiving is like 15 minutes from now? Whaaaaat.

I especially can't believe Thanksgiving is that close because I have two little munchkins inside me about to escape from belly prison like bandits on the RUN. These babes are active and insano in the belly membrano. But I'll take it. 

Just like I'll take this dang Broccoli and Cauliflower Casserole we've got goin' on. It's infused with rosemary and roasted garlic and smothered in a cream sauce and topped with crunchy panko and OH

 

Broccoli Cauliflower Casserole

Okay, so first get your broccoli and cauli broken into little florets. Done. 

 

Broccoli Cauliflower Casserole

Then ya slice off the end of your garlic head and wrap it in a little foil. Drizzle some olive oil over it. Magical things are about to happen in that there oven of yours. 

 

Broccoli Cauliflower Casserole

Roasted! (Said like Jim Carrey in The Mask.)

 

Broccoli Cauliflower Casserole

Then you'll melt some butter in a little pan and add the roasted garlic cloves, along with some freshly chopped rosemary. Smash it as best you can!

 

Broccoli Cauliflower Casserole

Then add the flour and keep smashing until the cloves are smooth and...smashed. 

 

Broccoli Cauliflower Casserole

Add some milk and cheese and get it all creamy and dreamy. 

 

Broccoli Cauliflower Casserole

Pour the sauce over the veggies (which you've transferred to a small casserole dish) and look into its eyes. Top it with panko. Oh my heavenly face.

 

Broccoli Cauliflower Casserole

And there it is. All baked and bubbly and creamy and calling out your name. "Lovah….oh lovah…" Did I just say that out loud?

 

Broccoli Cauliflower Casserole

MAKE THIS.

 

Bev just finished it and needs to lie down. She's so happy. For more musings visit her blog Bev Cooks and her Tablespoon profile.

See Recipe
Nutrition Information 
No nutrition information available for this recipe
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