Description
This Creamy Winter Vegetable Casserole features tender cauliflower, broccoli, and carrots enveloped in a rich, cheesy sauce with a hint of garlic and nutmeg. Topped with golden breadcrumbs and freshly chopped parsley, this comforting dish is perfect for cold days and serves as a hearty side or vegetarian main.
Ingredients
Vegetables
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 1/2 cups sliced carrots
Cheese Sauce
- 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
Topping and Garnish
- 1/4 cup breadcrumbs (optional, for topping)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to ensure the casserole won’t stick.
- Steam the vegetables: Wash and chop cauliflower, broccoli, and carrots into bite-sized pieces. Steam them for 5 to 7 minutes until they are just tender but still retain a bit of crunch.
- Make the roux: In a medium saucepan over medium heat, melt the butter. Stir in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to form a roux, which will thicken the sauce.
- Add milk and thicken sauce: Gradually whisk in the warm whole milk. Continue cooking and whisking for about 3 to 5 minutes until the sauce thickens to a smooth and creamy consistency.
- Season and add cheese: Stir in the garlic powder, ground nutmeg, salt, and black pepper. Add the shredded cheddar and grated Parmesan cheese, stirring until the cheeses fully melt into the sauce.
- Combine vegetables and sauce: Place the steamed vegetables in a large bowl and pour the creamy cheese sauce over them. Gently fold to coat all vegetables evenly without mashing them.
- Assemble casserole: Transfer the cheese-coated vegetables into the prepared baking dish. Sprinkle breadcrumbs evenly over the top if using for an added crispy topping.
- Bake and broil: Bake the casserole in the preheated oven for 20 to 25 minutes until bubbling hot and the top is golden brown. For an extra crispy top, broil for an additional 2 to 3 minutes, watching closely to avoid burning.
- Rest and garnish: Let the casserole rest for 5 to 10 minutes after baking to set. Garnish with freshly chopped parsley before serving warm.
Notes
- Steaming vegetables just until tender helps retain nutrients and texture for the casserole.
- Using warm milk helps prevent lumps when making the cheese sauce.
- Breadcrumb topping is optional but adds a delightful crunch; use gluten-free breadcrumbs to make this recipe gluten-free.
- Feel free to swap out cheeses or add other winter veggies like Brussels sprouts or parsnips.
- To make the casserole ahead, assemble and refrigerate before baking; increase bake time slightly if baking from cold.
