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Cauliflower and Carrot Casserole

Cauliflower and Carrot Casserole

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
FRENO

FRENO

This is a great side-dish. Carrots and cauliflower are baked in a zesty hollandaise sauce. It may seem complicated but its very easy, as long as you have a blender. Very creamy and zippy!! Not to mention DELICIOUS!

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Nutrition

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  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 538 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
  3. While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
  4. Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cherie
16

Cherie

8/16/2007

Because of the eggs in the hollandaise sauce, when baked, it becomes souffle-like, there really isn't much "sauce". If you don't have much "sauce" after baking, either reduce the veggies or increase the sauce. Reducing cooking time also may help. I double the sauce and use a 1.5 qt casserole dish. If you didn't like my dish before, please try it again using my suggestions. Please do not substitute the vegetables and then give my recipe a bad review, that is comparing apples to oranges.

spacebase
15

spacebase

9/26/2007

This recipe has become a family staple. I steam the carrots and cauliflower and then pour a prepackaged béchamel or hollandaise sauce onto the veggies in an oven dish. I sprinkle the top with crushed crackers and/or bread crumbs. No butter, no salt. it comes out superb. Thanks for the recipe!

whensdinnermom
9

whensdinnermom

12/25/2005

This was definately A+, everyone at our Christmas dinner loved it! Some people added a little more hot sauce, and still raved over this one. We will definately make it again for our next family get-together.

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