Description
A creamy, cheesy casserole packed with roasted vegetables, perfect as a winter side dish or wholesome main.
Ingredients
Scale
- 2 cups cauliflower florets
- 1 ½ cups broccoli florets
- 1 cup chopped carrots
- 1 tbsp olive oil
- Salt & pepper to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 ½ cups shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F. Toss cauliflower, broccoli, and carrots with olive oil, salt, and pepper. Roast for 20 minutes until just tender.
- In a saucepan, melt butter and whisk in flour. Cook 1–2 minutes, then slowly add milk, stirring constantly. Add garlic powder, onion powder, and let simmer until thickened.
- Remove sauce from heat, stir in cheddar and Parmesan until melty and smooth.
- Place roasted veggies in a baking dish, pour cheese sauce over, and mix gently. Sprinkle panko breadcrumbs on top.
- Bake at 375°F for 15–20 minutes until bubbly and golden. Garnish with parsley and serve hot.
Notes
- Use fresh vegetables for best results.
- Adjust seasoning to taste.
- Can substitute milk with a dairy-free alternative if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg