Creamy Cauliflower and Brussels Sprout Casserole
User Reviews
5
Creamy Cauliflower and Brussels Sprout Casserole
Description
Creamy Cauliflower and Brussels Sprout Casserole begins by blanching cauliflower florets and Brussels sprout wedges until tender-crisp, then shocking them in ice water to preserve texture. The creamy sauce is prepared as a roux of butter and flour cooked briefly before adding warm milk and seasoning with salt, black pepper, garlic powder, and a touch of nutmeg or allspice. Gruyère and Parmesan cheeses melt into the sauce, imparting nuttiness and depth.
Vegetables are combined with the sauce and transferred to a baking dish, topped with a mixture of panko breadcrumbs, Parmesan, and Italian seasoning for a crisp crust once baked at 375°F. Optional toppings include crispy bacon or extra Brussels sprouts for garnish. The casserole blends creamy, tender interiors with a crunchy, golden exterior.
For cheese substitutions, white cheddar, Gouda, or Fontina can replace Gruyère without compromising flavor. Nutritional estimates are provided, and optional toppings may influence final nutritive content.
Ingredients
- 8 oz Brussels sprouts
- 16 oz cauliflower florets
- 3 TBSP butter unsalted
- 3 TBSP all-purpose flour
- 1.5 cups milk warmed via stovetop or microwave, warm
- 1/4-1/2 tsp black pepper
- ¼ tsp salt plus extra as needed
- ¼ tsp garlic powder
- 1/8-1/4 tsp ground nutmeg or season to taste, or allspice
- 1 cup gruyere cheese see notes for swaps, freshly grated
- ¼ cup Parmesan Cheese freshly grated
- ⅓ cup panko breadcrumbs or crushed ritz crackers
- ¼ tsp Italian seasoning blend
OPTIONAL TOPPINGS
- Bacon crumbled crispy, or veggie bacon
- Brussels sprouts to garnish, thinly sliced, shredded
Instructions
- Preheat oven to 375°F.
- Set aside a large bowl of water and ice to shock your veggies post-blanching, big enough to accomodate your colander/strainer.
- Measure out all your ingredients and set aside.
- If using a whole head of cauliflower, cauliflower and cut into florets. If purchasing frozen pre-cut florets, defrost or steam and set aside. For the sprouts, trim and quarter lengthwise into wedges. If using raw cauliflower, cook the florets in a pot of boiling, lightly salted water for 3 minutes, then add the quartered brussels sprouts and continue cooking for 3 minutes until tender but still al dente/firm.
- Add to a colander to remove hot water then place the veggie-filled colander in the to the ice bath. Once cooled, drain and set aside.
- Next, melt butter in a medium-sized saucepan over medium heat. Once melted, add the flour in slowly, whisking with a metal whisk constantly for 2 minutes while it bubbles and darkens in color. This roux will thicken our sauce. Pour heated milk into the butter-flour mixture and whisk well. Bring to a light boil, whisking constantly for 1 minute or until the mixture has thickened.
- Remove from heat and add salt, pepper, garlic powder, and nutmeg or allspice. Working in 2-3 batches, add half the gruyere cheese and all of the parmesan cheese, whisking in between each batch to gently melt the cheese.
- Add veggies to a medium baking dish and top with your sauce. Sprinkle with remaining gruyere cheese. Bake at 375°F for approx. 25 minutes, until the top is golden brown.
- While the casserole bakes, add breadcrumbs to a heated pan/skillet and gently toast until golden. Season with Italian seasoning and mix. Carefully sprinkle over casserole once ready and finish remaining bake time. Once it's hot and tender, sprinkle with your choice of optional toppings and enjoy immediatley.
Notes
- Gruyère cheese can be swapped with white cheddar, Gouda, or Fontina for different flavor profiles.
- Blanch vegetables briefly and shock in ice water to keep them tender yet firm before baking.
- Use freshly grated cheeses and warm milk for smoother, creamier sauce texture.
- Optional bacon toppings add savory crispness but may alter nutritional content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 20g | 40% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 70mg | 23% |
| Sodium | 484mg | 20% |
| Potassium | 720mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1142IU | 23% |
| Vitamin C | 103mg | 114% |
| Calcium | 578mg | 58% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
