Cauliflower Broccoli Casserole
The cauliflower broccoli casserole recipe from Spoonsparrow tastes great for the whole family.
Ingredients
- 1 kg cauliflower florets
- 0.5 lemon
- 150 g small broccoli florets
- 40 g Butter
- 40 g flour
- 200 ml white wine
- 200 ml heavy cream
- 100 g grated Sbrinz cheese or other Swiss hard cheese
- Salt
- pepper (ground)
- paprika powder
- 2 Eggs
- 1 egg yolk
- butter (for the pan)
Instructions
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1.
Boil cauliflower in salted water with sliced lemon for about 6 minutes until just tender. Remove, shock in ice water, drain well, then roughly chop. Add broccoli florets to boiling salted water, blanch for 2 minutes, remove, shock in ice water and set aside.
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2.
Melt butter in a saucepan, add flour and sauté lightly while stirring, then pour in white wine and cream, simmer gently for about 10 minutes, stirring occasionally. Add cheese, let it melt, season with salt and pepper, allow to cool slightly. Whisk in eggs and yolk, then mix the sauce with cauliflower.
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3.
Line a springform pan with parchment paper, grease the rim. Pour half of the cauliflower mixture into the pan and smooth. Press broccoli florets into the mixture, cover with remaining cauliflower mixture and smooth. Bake in preheated oven at 200°C for about 30 minutes. Remove, rest 5 minutes, then loosen the rim and serve the hot casserole with a fresh green salad.
