Portions: 6 servings Calories: 312kcal |
This quick and cheesy roasted cauliflower and garrots gratin may look more indulgent than it really is, fear not, it may taste sinfully rich, but it's actually quite light.
By - Revised . Original Jun 21, 2012.
Cheesy Cauliflower and Carrot Casserole [Video+Recipe].
Why we ❤️ it
- The layer of melted cheese will convince even the most reluctant child that this is a dish worth digging into. Grown-ups will need no convincing after the first bite.
- A light recipe that's full of flavor and very filling.
- Easy and quick to prepare.
Cheesy Cauliflower and Carrot Casserole [Video+Recipe]
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Utensils and tools
Ingredients
- 2 carrots, peeled and cut into slices
- 1½ teaspoon salt, (or more to taste), divided
- 2 heads cauliflower, (medium), separated into florets
- 4 tablespoon butter, divided
- 2 white onion, (large), cut into cubes
- 4 garlic cloves, sliced thinly
- 3 tablespoons all-purpose flour
- 2 cups skim milk
- 2 tablespoon parsley, minced
- ¼ cup shredded parmesan cheese
- ¼ tablespoon pepper, (freshly-cracked, or ground), (or more to taste)
- ¼ teaspoon freshly-cracked black pepper
Video
Preparation
1. Boiling vegetables
In a deep pot, boil the carrots for 10 minutes in water salted with 2 teaspoons of salt. Once the 10 minutes have passed, add the cauliflower to the water.Boil for 3 minutes, or after the cauliflower changes colors and, immediately after, remove it from the hot water (do not overcook, they have to be tender but firm). Set aside in a large bowl.
2. Sauteing vegetables
- Heat half the butter over very low heat in an oven-safe skillet.Add the onion and garlic and cook for 3 minutes or until the onions become translucent. Stir often to cook uniformly. Add the carrot and cauliflower and increase heat to medium. Cook and stir until all the ingredients are heated through.Remove the vegetables from the skillet.
3. Making sauce
- Heat the other half of the butter in the skillet over low heat. Sift the flour into the pan, and stir until there is no more "raw" flour in sight. Add the milk and mix. Simmer until the milk turns into a creamy sauce (think ranch dressing).Add the parsley, parmesan cheese, and half of the cheddar cheese and stir until the cheese has melted. Season with salt and black pepper to taste. Remove from the heat.
4. Broiling
- Return the vegetables to the skillet and stir to coat them with the sauce. Sprinkle the vegetables with the remaining cheddar cheese. Cook under the broiler until the cheese melts or browns (depending on your preference).
Top tips
- Gluten-free version: If you follow a gluten-free diet, you can use cornstarch in place of flour. The flavor and texture are a bit different, but the main flavors remain the same.
- To save leftovers: Place them in an air-tight container and place them in the refrigerator, where they will last for about 48 hours. To reheat the leftovers, place them on a baking sheet pan lined with parchment paper, and reheat them in the oven over low temperature.
- Individual servings: If you have 6 small skillets or baking pans, you can bake them in individual servings.
- Adding broccoli: You can make a healthy broccoli cauliflower carrot casserole recipe by substituting broccoli for half the cauliflower. You can make the dish with just broccoli too, and the same process and cooking times apply.
- How to boil: The trick to cauliflower that is not mushy is simply to cook them for a short period of time, which I do in this dish by parboiling them, then broil to brown. The result is cauliflower cooked just enough, but that still has some bite.
Serving suggestions
We love this cheesy cauliflower casserole as a simple, quick brunch, or mid-afternoon dish. I served it with just bread (try it with cheddar bread rolls!), but this makes a perfect side dish for BBQs with any of your favorite salads.
Roasted vegetables are great served as a side dish to grilled meat, or as a light meal with some rustic bread. It goes great with air-fried chicken, stuffed chicken breast, and my brined chicken roast.
If you loved this dish, you might want to try this cauliflower cheese soup too, or for another lighter casserole, try this slow cooker ratatouille.
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Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Is good God is good..why dint write it on spanish..
I loved this dish. Im puerto rican But i love dominican cuisine aswell.
I love roasted cauliflower, but this looks even better! Thanks for the recipe.
What a beautiful place. I love my country!
Hi!!! It was as if we were reading each other's mind as you posted I finished eating my own cauliflower and carrot gratin!!! It is so easy and so delicious, great as an only dish or a side!! I ate it so fast!!
Cook and be happy!!
🙂 I have heard that twice today. Perhaps it's cauliflower gratin season. 🙂