Cauliflower Veggie Casserole

Cauliflower Veggie Casserole



Prep Time: 30 Min

Cook Time: Approx. 1 Hr 10 Min

 

1. Begin melting the butter with EVOO for the cauli sauce in a medium sized saucepot set to medium. Once melted and bubbly, add the garlic cloves and stir often for 1 – 2 minutes until fragrant. Add the onion and a pinch of salt, stir, and cook 3 – 4 minutes.

 

1. Add the cauliflower, veg stock, water, vegeta, and garlic & onion powders. Cover and simmer 20 – 25 minutes until cauliflower is tender.

**Continue while cauliflower cooks.

1. In a large frying pan, begin melting the butter with the EVOO for the veggie sauté. Once melted, add the leek, carrot, celery, dried thyme, and pepper flakes. Season with sea salt and cracked pepper and cook 5 – 6 minutes.

 

1. Add the potatoes, broccoli, and snap peas. Season again with sea salt and pepper, stir, cover, and continue to cook 5 minutes.

 

1. Add the fresh corn and frozen peas again seasoning with salt and pepper. Stir and continue to cook 1 – 2 minutes. Remove from heat.

 

1. Preheat oven to 375 F

 

1. To finish the cauli sauce, use an immersion blender to puree until smooth and creamy. Stir in the whipping cream and taste, adjusting salt if desired.

 

1. Pour the cauli sauce over the veggies in the frying pan and stir everything together. Transfer the casserole to a 3 ½ qt. baking dish that has been sprayed with cooking spray.

 

1. Wipe out the frying pan and begin melting the butter for the crumb topping on medium low. Once melted, add the crumbs, thyme, and Italian seasonings. Stir and cook until crumbs become fragrant. Sprinkle the lightly toasted crumbs over the casserole.

 

1. Cover and bake for 25 minutes. Remove cover and continue baking 15 minutes until crumbs are toasty and casserole is bubbly. Remove and set onto a wire rack to cool for 5 minutes before serving.

 

1.  For service, enjoy a few scoops of the casserole with a garnish of fresh, chopped parsley if desired. ENJOY!

                       Grocery List
CAULI SAUCE

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 1 Yellow Onion, diced
• 3 cloves Garlic, crushed
• 1 Head Cauliflower, broken down into smaller florets
• 1 Tbsp. Vegeta Seasoning
• ½ Tsp. Garlic Powder
• ½ Tsp. Onion Powder
• 1 C Low Sodium Vegetable Stock
• 1 C Cold Water
• ½ C Whipping Cream
• Grated Nutmeg
• Sea Salt

 
VEGGIE SAUTE

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 3 Leeks, halved lengthwise and sliced
• 2 stalks Celery, sliced
• 2 Carrots, peeled & sliced into rounds
• 4 Yellow Potatoes, chopped
• 1 small Head Broccoli, broken down into smaller florets
• 1 C Snap Peas, cut in half
• 2 Cobs Fresh Corn, corn removed
• 1 C Frozen Green Peas
• ½ Tsp. Red Pepper Flakes
• 1 Tsp. Dried Thyme
• Sea Salt / Cracked Pepper

 
CRUMB TOPPING

• 1 Tbsp. Unsalted Butter
• ½ Seasoned Italian Breadcrumbs
• ½ Tsp. Dried Thyme
• 1/2 Tsp. Dried Italian Seasonings