My contribution to Thanksgiving dinner: taking something healthy and wholesome to an unhealthy and unwholesome level. Except, I kind of messed it up and it was slightly watery and needed salt. BUT ANYWAYS…I’ll get it right next year.
It’s Rose’s recipe. It’s a perfect addition to a turkey dinner or to any buffet table.
Broccoli and Cauliflower Casserole
1 head cauliflower
1 head broccoli
1 onion, cut into large chunks
4 tablespoons butter, separated
2 tablespoons flour
1/4 teaspoon each salt and pepper
1 cup milk
3 ounces cream cheese
1/2 cup grated cheddar cheese
1 cup breadcrumbs
Boil a large pot of salted water. Add cauliflower and onion and cook, just barely (as in, once it comes back up to a boil after adding the vegetables, allow to boil for 2 minutes). Remove cauliflower, do the same with the broccoli (using the same water). Set aside.
In a saucepan, melt 2 tablespoons of butter, stir in flour, pour in milk and work out the lumps with a whisk. Remove from heat, add cream cheese and stir until smooth. Grease a 9 x 13 casserole dish, add vegetables and pour the sauce over them. Combine cheddar cheese, breadcrumbs and 2 tablespoons of butter. Top the vegetables with this mixture. Cover with foil and bake at 350F for 35-40 minutes.
Note: you could bake this in advance (best just before you leave for dinner) and then reheat while the turkey is being carved.