Since I knew that Paula Deen has some pretty tasty casserole dishes, I decided to have a look to see if I could find something suitable. I did find a pretty good broccoli and cauliflower casserole recipe but I made some changes to it because I also wanted to incorporate roasted garlic into my casserole. For a step-by-step guide on how to roast garlic, see here.
I started by roasting the garlic and once it had cooled, I squeezed the garlic cloves into a bowl.
I ladled some of this sauce into my casserole dish. Then I layered the cauliflower and broccoli. And finally I topped this with another layer of the sauce.
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Broccoli and Cauliflower Casserole (Serves 6-8)
Adapted from Paula Deen
1/2 cup butter
1 onion, small chopped - I substituted with 3 heads of roasted garlic
1/2 cup mushroom, any kind - I omitted this
1/4 cup all-purpose flour
1 1/2 cups whole milk - I used 2 1/2 cups whole milk
1 cup sour cream - I omitted this
1/2 cup Gruyere cheese, shredded
1/2 cup tasty Cheddar, shredded
1 teaspoon salt
1 teaspoon ground black pepper
6 cups broccoli florets, fresh and steamed crisp-tender - I par-boiled for 2 minutes in salted boiling water
4 cups cauliflower florets, fresh and steamed until crisp-tender - I par-boiled for 2 minutes in salted boiling water
1 cup panko breadcrumbs - I used fresh wholemeal breadcrumbs
2 tablespoons butter, melted - I omitted this
Note: I added 1/2 teaspoon ground nutmeg
1. Preheat oven to 350°F (176.6°C).
2. Lightly grease an 11x7 inch baking dish. (I used individual casserole dishes)
3. In large skillet, melt butter over medium heat.
4. Add onion and mushrooms and cook for 5 minutes. (I omitted this)
5. Stir in flour and cook for 2 minutes stirring constantly.
6. Gradually stir in milk and cook for 2-3 minutes, or until mixture thickens.
7. Stir in sour cream, cheese, salt, and pepper, stirring until smooth. (I replaced the sour cream with mashed roasted garlic and nutmeg)
8. Stir in broccoli and cauliflower and spoon into prepared baking dish. (I layered the sauce with the vegetables)
9. In small bowl, combine panko and melted butter.
10. Sprinkle evenly over casserole.
11. Bake for 20 to 30 minutes or until breadcrumbs are golden brown and casserole is hot and bubbly.
12. Serve immediately.
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