A casserole made with fresh broccoli and cauliflower, in a simple butter roux-based white sauce made with The Trinity, a little cheese in the base, and topped off with those buttery crackers we all love so much... and a little more cheese.
Broccoli and Cauliflower Casserole
I believe that there are far more people who love broccoli and cauliflower than who don't, although those who don't are certainly more vocal about their dislike of one, or the other, or both. Okay by me, because they don't know what they're missing if you ask me, and that means more for those of us who love them.
Now, in my opinion, while broccoli has a slightly more specific flavor, cauliflower is much more neutral, tending to take up whatever it is mixed with, making it a perfect pairing for a casserole with broccoli. That very neutral flavor is what makes cauliflower so popular with the low carb crowd, who use it for things like a substitute for pizza crust and mashed potatoes. I once tried to pull that faux mashed potato thing off with The Cajun. While I think it's tasty, and some people enthusiastically proclaim "you can't tell the difference," my husband, and I, would certainly disagree.
The method I most use when I eat broccoli is to steam it and toss with some olive oil, salt and pepper and red pepper flakes. Simple and delicious, but with the holidays upon us, using it in an indulgent, creamy, cheesy and buttery casserole is perfect for the holiday table and for those of us who love these wonderful veggies.
A simple butter roux-based white sauce made with The Trinity, with a little cheese is the base, then topped off with those buttery crackers we all love so much... and a little more cheese. Since the tastes of both of these vegetables can be rather neutral, be sure and taste and adjust the seasonings before it hits the oven.
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