Ingredients
- 1 pound cauliflower florets ~1 medium head
- 1 pound broccoli florets ~1 large head
- ½ pound sliced carrots ~5 medium carrots
- 4 Tbsp. butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk half and half, whole, or 2%
- 2 cup shredded cheddar cheese
- 1 cup shredded mozzarella optional, for extra creaminess
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Kosher salt & fresh ground black pepper to taste
- 1 cup crushed buttery crackers like Ritz or Vintas
- 4 Tbsp. melted butter for topping
Method
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
- Steam or boil cauliflower, broccoli, and carrots for 4–5 minutes until just tender-crisp. Drain well. Be careful not to overcook!
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk until smooth and thickened. Stir in cheese(s), garlic powder, onion powder, paprika, Kosher salt, and fresh ground pepper until creamy.
- Spread vegetables evenly in the baking dish. Pour cheese sauce over the top.
- Mix crushed crackers with melted butter. Sprinkle evenly over casserole.
- Bake for 20–25 minutes, until bubbly and golden brown.
Nutrition
Serving: 1gCalories: 407kcalCarbohydrates: 22gProtein: 16gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 80mgSodium: 518mgPotassium: 609mgFiber: 4gSugar: 8gVitamin A: 6021IUVitamin C: 80mgCalcium: 429mgIron: 1mg
Notes
See post for more information, photos and tips.