Can this Cauliflower and Broccoli Casserole be made gluten-free

To make this gluten free, you'll need to change up the sauce technique slightly. Here's how: Cook the leeks as directed. Add 1 1/2 cups milk and heat until just steaming. Whisk the remaining 1/2 cup milk with 2 tablespoons plus 1 teaspoon cornstarch in a small bowl. Drizzle the cornstarch slurry into the steaming leek and milk mixture while whisking. Bring to a simmer while whisking. Remove from the heat and stir in the cheese and pepper. You will also have to purchase gluten-free panko. I like Ian's brand .

Can this casserole be made lactose free?

To make this casserole lactose free, use a lactose free milk such as lactaid or Organic Valley Lactose Free milk and Cabot Cheddar (which is lactose free.)

Can other vegetables be substituted?

You can use all cauliflower or all broccoli if you like. You could also substitute in halved Brussels sprouts for one or the other, but note that you will need to blanch it for 4 minutes 30 seconds.

Can this Broccoli and Cauliflower Casserole be made ahead of time?

This recipe can easily be prepped in advance and cooked just before you plan on serving it. To make this casserole ahead of time: 1. You'll need to make the cheese sauce and blanch the veggies as directed in the recipe. 2. Then combine everything and transfer to your casserole dish. Cover the casserole in foil and refrigerate up to 24 hours in advance. (note; do not add the breadcrumbs yet as they will pull too much moisture out of the casserole and will not crisp up again.) 3. Cook the casserole covered for 25 minutes. 4. Remove the cover, top with the breadcrumb mixture and bake until the casserole is hot all the way through, the sauce is bubbling and the vegetables are tender, 28 to 35 minutes.

Easy Broccoli and Cauliflower Casserole

Description

This make-ahead broccoli and cauliflower casserole is a healthy and delicious option for a covered dish for the holidays. The cauliflower and broccoli are coated in a creamy leek cheddar sauce and topped with crunchy panko breadcrumb topping.

Ingredients

Units Scale

1 medium head of cauliflower
2 large broccoli crowns (1 pound)
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 large leek, white and pale green part only, sliced and washed
3/4 teaspoon salt
1/3 cup all-purpose flour
2 cups fat-free milk (lactose-free if desired)
6 ounces sharp lactose free cheddar, shredded (I used Cabot Alpine)
1/4 teaspoon ground white pepper
1/4 cup panko, preferably whole-wheat
1 teaspoon paprika
1/4 teaspoon garlic powder

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Instructions

Core cauliflower and cut into medium florets. Cut off broccoli stems and cut into florets. Meanwhile, bring a large pot of salted water to a boil. Set a large bowl of ice water to the side.
Blanch cauliflower 3 minutes in boiling water. Remove from the water with a slotted spoon or small strainer and transfer immediately to the ice bath to stop it from cooking. Repeat with the broccoli, cooking for 3 minutes, and shocking in the ice bath. Drain the vegetables very well. Reserve bowl for mixing in step 7.
Prepare cheese sauce. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add leek and ¾ teaspoon salt and cook, stirring often until the leek is soft, 4 to 5 minutes.
Sprinkle the flour over the leek and stir to coat and the flour is evenly moistened.
Add milk and bring to a simmer, over high heat, stirring constantly. Cook until bubbling and thickened, 1 to 2 minutes longer.
Remove the sauce from the heat and stir in cheese and pepper until the cheese is completely melted into the sauce.
Preheat oven to 350 degrees F. Coat a 2 ½ quart baking dish with cooking spray. Mix the vegetables and cheese sauce together in the reserved bowl.
Transfer the veggie mixture to the prepared baking dish.
Stir panko, the remaining 1 teaspoon oil, paprika and garlic powder in a small dish until evenly moist. Top the broccoli and cauliflower mixture with the panko mixture.
Bake until the casserole is hot all the way through, the sauce is bubbling and the vegetables are tender, 28 to 35 minutes. Let cool 15 minutes before serving.

Notes

TO MAKE AHEAD: Prepare through step 8 (do not pre-heat oven in step 7.) Cover casserole in foil and refrigerate up to 24 hours in advance. Preheat oven, and bake casserole covered for 25 minutes. Remove foil and continue with topping with the breadcrumb mixture and baking as directed in step 5.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 171
Sugar: 3 g
Sodium: 377 mg
Fat: 10 g
Saturated Fat: 5 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 8 g