Every weekend, my kitchen becomes a hub of activity as I prepare a special dish that has become a family favorite: broccoli and cauliflower casserole. This nutritious and delicious recipe is a perfect way to enjoy the weekend with loved ones, offering a hearty meal that’s packed with flavor and goodness. Let’s explore how to make this delectable casserole that’s sure to become a staple in your home.
There’s something incredibly comforting about a casserole, and this broccoli and cauliflower version is no exception. It’s a dish that brings together the best of wholesome ingredients, creating a meal that’s as nutritious as it is tasty. The combination of vegetables, cheese, and herbs ensures every bite is a burst of flavor. Whether you’re looking to serve a crowd or simply enjoy a cozy meal with your family, this casserole is a fantastic choice.
Ingredients
- 800 grams potatoes
- 1 cauliflower
- 1 broccoli
- 1 tablespoon salt
- Olive oil
- 1 pear
- 1 carrot
- Black pepper
- Butter
- 3 tablespoons flour
- 500 ml vegetable or chicken stock (2 cups)
- 100 ml milk (1/2 cup)
- Basil
- French herbs
- 100 grams mozzarella
Step-by-Step Recipe
1. Preparing the Vegetables
First, peel the potatoes and chop them into small cubes. Next, chop the cauliflower and broccoli into bite-sized florets. Bring a large pot of water to a boil, adding a tablespoon of salt. Blanch the cauliflower and broccoli florets for about 3-4 minutes until they are just tender. Lift them out of the pot and place them aside. In the same pot, boil the diced potatoes until they are fork-tender, which should take about 10-15 minutes. Drain the potatoes and set them aside as well.
2. Adding Fruits and Additional Vegetables
Peel and dice the pear and carrot. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced pear and carrot, sautéing until they are softened and slightly caramelized. The pear adds a subtle sweetness that balances the savory elements of the dish, while the carrot provides a lovely crunch.
3. Making the Sauce
In a medium saucepan, melt a generous amount of butter over medium heat. Stir in the flour to form a roux, cooking for about 2 minutes until it’s lightly golden. Gradually whisk in the vegetable or chicken stock, followed by the milk, until the sauce is smooth and thickened. Season with black pepper, basil, and French herbs to taste. This creamy sauce will bind the casserole together, adding depth and richness.
4. Combining Everything
Preheat your oven to 180°C (350°F). In a large mixing bowl, combine the blanched cauliflower, broccoli, boiled potatoes, and sautéed pear and carrot. Pour the sauce over the vegetables, tossing gently to coat everything evenly. Transfer the mixture to a greased baking dish, spreading it out in an even layer.
5. Topping and Baking
Sprinkle the mozzarella cheese over the top of the casserole, ensuring it’s evenly distributed. The cheese will melt and form a golden, bubbly crust that’s simply irresistible. Cook in a preheated oven for 25-30 minutes until the top becomes golden brown and the casserole is completely heated.
6. Serving
Allow the casserole to sit for a few minutes before dishing it up. This will allow the flavors to combine and make slicing easier. Serve it as a main dish with a side salad or as a hearty side to your favorite protein.
Conclusion
Making this broccoli and cauliflower casserole every weekend has become a beloved tradition in my home. It’s a dish that combines the best of healthy ingredients with delicious flavors, making it a perfect meal for any occasion. The joy of sharing this casserole with family and friends is unmatched, and I hope it becomes a cherished recipe in your household as well. Try it this weekend, and enjoy the comforting taste of homemade goodness!