Cauliflower and Broccoli Casserole
8 servings
80 minutes
Cauliflower and broccoli casserole is a delicate, aromatic dish rooted in Russian cuisine, where vegetables play an important role. The combination of the softness of broccoli and cauliflower enriched with a creamy garlic and cheese sauce transforms a simple set of ingredients into a refined and nutritious treat. The golden crispy crust of breadcrumbs, thyme, and almonds gives the dish textural completeness, making it not only tasty but also aesthetically pleasing. The casserole is perfect for family dinners, offering warmth and a rich creamy-vegetable flavor while pairing wonderfully with fresh green salads or light sauces. This dish is filled with harmony of flavors and aromas, wrapping each bite in coziness and homely warmth.
1
First, we make the sauce. For this, peel and finely chop the garlic, or press it through a garlic press. In a pot, melt the butter and add the garlic, 1 tablespoon of flour, sauté for 1 minute while constantly stirring, adding milk. It will result in a moderately thick mixture.
- Garlic: 2 cloves
- Butter: 50 g
- Wheat flour: 50 g
- Milk: 500 ml
2
Break the broccoli into florets and add to the sauce. Cook for 20 minutes until the cabbage is soft.
- Broccoli cabbage: 500 g
3
Blend everything into a puree. Add half of the cheese.
- Cheese: 75 g
4
We turn on the oven to preheat it to 180 degrees.
5
Break the cauliflower into florets and place them in a baking dish. I used a glass dish.
- Cauliflower: 500 g
6
Pour our sauce over it and sprinkle the remaining cheese on top.
- Cheese: 75 g
7
Mix breadcrumbs, thyme, almonds, and olive oil using a blender, and sprinkle over the cabbage.
- Breadcrumbs: to taste
- Thyme: 2 bunchs
- Almond petals: 75 g
- Olive oil: 75 ml
8
Bake for about an hour until a crispy crust forms.
9
Enjoy your meal!