Cauliflower and Carrot Casserole27 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“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!” - by FRENO
Original recipe yields 6 servings
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.
Amount Per Serving (6 total)
- 366 cal
- 27.5 g
- 26.2 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"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 t..." See morehe 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."
"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 ..." See morecrackers and/or bread crumbs. No butter, no salt. it comes out superb. Thanks for the recipe!"
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