Broccoli & cauliflower are like two best friends. Begging to be used in a casserole I could prep on Sunday and enjoy throughout a busy work week, this recipe didn’t take over 30 minutes to make. On a Sunday afternoon, you can’t help but enjoy how easy this work in advance will make Monday feel. I received broccoli & cauliflower from Bloomsbury Farms, gorgeous full heads surrounded by large leaves, protecting the florets and reminding me how pretty produce is from a local farm, vs. a saran-wrapped grocery store alternative. Thankful for our local farmers, aren’t ya’ll?
I came up with this recipe on my own and was terrified of the result. After hesitantly trying the first bite, along with TJ, we both concurred this is awesome and you can’t go wrong with cheese. It is so rich and creamy, I’d pair this as a side with roasted beets or glazed carrots for a light dinner.
INGREDIENTS: + 1/2 red onion, finely diced + Green spring garlic, 1 tbs, chopped + 2 tbs Avocado oil + 1 head cauliflower, washed and chopped + 1 head broccoli, washing and chopped (stems removed) + 1 8oz package of organic cream cheese + 1 1/2 cups grated Parmesan cheese + 1 1/2 cups almond milk (unsweetened) + salt and pepper to taste + organic crackers (smashed for crust topping)
METHOD: In a skillet on medium to high heat, saute diced red onion & garlic in avocado oil. Once browned ever so slightly, reduce heat and add in all of the cream cheese and almond milk. On low heat, allow everything to melt into a semi-thick sauce. Once melted, add in 1 cup of the grated Parmesan cheese.
Preheat the oven to 400. Wash and chop the cauliflower & broccoli. Put into a large 9X14 deep casserole dish. Pour over the white sauce and top with the remaining 1/2 cup of Parmesan cheese. Crush organic crackers and spread evenly over top of the entire casserole.
Bake for 30 minutes. First 15 minutes covered with foil, the second 15 remove foil. Serve immediately.