Ingredients and Weight:
- Cauliflower: 1 large (about 2 pounds)
- Carrots: 1 pound
- Onion: 1 large
- Butter: 1/4 cup
- All-purpose flour: 1/4 cup
- Milk: 3 cups
- Cheddar cheese: 1 cup, shredded
- Parmesan cheese: 1/2 cup, grated
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Remove the cauliflower florets from the head and trim the carrots into bite-sized pieces.
- In a large saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk until smooth. Bring to a simmer and cook, stirring occasionally, until thickened, about 10 minutes.
- Add the cauliflower and carrots to the sauce. Cover and simmer until the vegetables are tender, about 15-20 minutes.
- Stir in the cheddar and Parmesan cheeses, salt, and pepper.
- Pour the mixture into a 9x13-inch baking dish. Bake for 20-25 minutes, or until heated through and bubbly.
Nutritional Information:
- Calories: 250
- Fat: 12g
- Protein: 15g
- Carbohydrates: 25g
Dish Characteristics:
- Creamy and cheesy
- Tender and flavorful vegetables
- Perfect for a comforting meal or side dish
User Comments:
- "This casserole was a hit with my family! It was so creamy and flavorful." - Amy
- "The cauliflower and carrots added a nice sweetness to the dish." - John
- "I made this for a potluck and it was a crowd-pleaser." - Susan
Special Precautions and Tips:
- To make the dish vegan, use almond milk or soy milk instead of dairy milk.
- If you don't have Parmesan cheese, you can substitute another hard cheese, such as Asiago or Romano.
- Serve the casserole warm with a side salad or crusty bread.
