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Vegetable Casserole Creamy cheesy vegetables - great comfort food and you're still eating veggies. ~Roasted Vegetable Casserole:
Roast cauliflower, broccoli, carrots, rudabaga, onions, etc. in salt and olive oil until tender and reduced in size. *Since I don't keep heavy cream, here is a milk option. Still plenty of butter! Make white sauce on top of the stove: 1 stick unsalted butter 1 T white flour 1 c whole milk 1/2 t salt garlic, nutmeg, cayenne pepper about 2 oz parmesan cheese and 4 oz sharp cheddar cheese Stir vegetables into sauce and top with a little of the cheese. Bake until golden and bubbling. *To make a more hearty main dish add potatoes like scalloped potatoes. Slice potatoes and simmer until just a little tender in the white sauce (add an extra cup of milk to accommodate this) before adding the cheese. Then stir in the other vegetables and proceed as before. ~Cauliflower Casserole
1 large cauliflower (about 3 lb) 2 T unsalted butter garlic onion 1 T white flour 1 1/2 c heavy cream 1/2 t salt pinch nutmeg pinch cayenne pepper black pepper 2 oz parmesan cheese Steam the cauliflower until it is tender on the outside but slightly crunchy inside. Saute onion in butter. Add garlic until it is fragrant about 30 seconds. Stir in flour until it is just nutty smelling and golden. Whisk in the cream and bring to a boil. Stir in nutmeg, cayenne, salt, pepper and 2/3 of the parmesan until well combined. Mix cauliflower and white sauce together. Sprinkle the remaining 1/3 parmesan. Bake convection 350* until top is golden brown and sauce is bubbling, about 10 minutes.
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