Carrot and Cauliflower Casserole
Elevate your weeknight dinners with this irresistible Carrot and Cauliflower Casserole, a comforting dish that combines tender steamed vegetables with a rich, homemade cheese sauce. Perfectly balanced with sharp cheddar and nutty Parmesan, this casserole is topped with golden, crispy breadcrumbs for the ultimate texture contrast. Ready in under an hour, this veggie-forward casserole is easy to make while delivering gourmet flavor, making it a delightful side dish or a satisfying vegetarian main course. Garnished with fresh parsley for a pop of color, this recipe is sure to become a family favorite. Whether you’re meal prepping or hosting a holiday dinner, this crowd-pleasing dish is as versatile as it is delicious.
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Recipe Information
Ingredients
- 3 medium-sized carrots
- 4 cups cauliflower florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1.5 cups shredded cheddar cheese
- 0.5 cups grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 0.5 cups breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Peel and slice the carrots into thin rounds. Steam them along with the cauliflower florets in a steamer basket over boiling water for 8-10 minutes, or until tender but not mushy. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until a paste forms, stirring constantly.
Gradually add the milk to the saucepan, whisking continuously to avoid lumps. Allow the mixture to simmer gently for 3-4 minutes until thickened.
Remove the saucepan from heat and stir in the cheddar cheese, Parmesan cheese, salt, black pepper, and garlic powder until smooth and creamy.
Place the steamed carrots and cauliflower into the prepared casserole dish, spreading them out evenly.
Pour the cheese sauce over the vegetables, ensuring they are fully coated.
In a small bowl, combine the breadcrumbs and olive oil. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 5432 mg | 236% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 44.8 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2455 mg | 189% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2700 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
