Cauliflower Broccoli Casserole

Cauliflower Broccoli Casserole

Description

Made with ham... but you don't have to

Ingredients Related Tips

• 1 pound (450 g) broccoli
  
• 2 pounds (900 g) cauliflower, divided
  
• 7 ounces (200 g) cooked ham, sliced
  
• 1 heaping cup (150 g) cheese, shredded
  

For the creamy cauliflower sauce:

• 1 large yellow onion
  
• 2 cloves garlic
  
• 1 tablespoon butter
  
• 5 cups (1.2 L) vegetable or chicken broth
  
• 3/4 cup (175 ml) milk
  
• 1/2 teaspoon salt
  

Directions

[list=instructions]
[*]Cut the onion into thin slices. Chop the garlic gloves. Melt the butter in a skillet on low heat, add onion slices and garlic and saute on low until the onions are golden and caramelized (about 20 minutes).
[*]Bring vegetable or chicken broth to a boil. Cut half of the cauliflower (1 pound) into cubes and cook in broth until tender (5-7 minutes). Use the stalks and stem part of the cauliflower for the sauce and leave most of the florets whole. Reserve 1/2 cup of broth, drain the rest.
[*]To make the creamy white sauce, place tender cauliflower cubes into a blender or food processor together with the caramelized onions, garlic, 1/2 cup of broth, milk and salt. Puree until smooth.
[*]Preheat the oven to 400 degrees F. Divide the remaining 1 pound cauliflower and broccoli into rosettes. Bring a large pot of salted water to a boil and cook the cauliflower rosettes for 5 minutes. Add the broccoli rosettes and cook another 3 minutes. Drain, then place cauliflower and broccoli rosettes in a large casserole dish together with the ham slices.
[*]Pour the creamy cauliflower sauce over top and sprinkle with shredded cheese. Bake for 20-30 minutes until cheese is melty and bubbly with a golden colour
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Read more at http://myfridgefood.com/recipes/salads-and-sides/Cauliflower-Broccoli-Casserole#5bibwmoRmqCGgbUA.99

Ok Ponee what time is dinner?  Sure looks yummy and of course two of my favorite veggies whether cooked or raw.

Oh that looks awesome!! Save me some hey!