This creamy and cheesy Cauliflower Broccoli Casserole with ham is made with a healthier cauliflower white sauce. A perfect dish to repurpose leftover holiday ham.
Today’s recipe is kind of like a Mother’s Day post. Not in the sense of “make this casserole for Mother’s Day” – I mean isn’t Mother’s Day food all about breakfast and brunch?
Anyway, this Cauliflower Broccoli Casserole is related to Mother’s Day because it is my mom’s recipe – only I healthified it a little. Originally the veggies are baked in a creamy white sauce made from butter and flour and cream, of course.
But aside from the cauliflower and broccoli florets I managed to sneak even more veggies into this dish.
Instead of a cream+butter+flour white sauce mine is made from cauliflower! And I dare say you might not taste a difference. This healthier cauliflower sauce still is creamy and oh-so-delicious.
In order to make it taste great (and not all veggie-ish) caramelized onions and garlic are pureed with the cooked cauliflower to create a wonderfully, healthy flavour concoction. And then of course there are cheese and ham in this casserole dish.
I let you decide for yourself if these are healthy enough. Personally, I think these 2 ingredients might be the reason my mom was able to make us eat and actually LOVE cauliflower and broccoli.
Growing up I never understood the other children who hated these veggies. Actually – I still don’t.
So if you are trying to get your children, husband or even yourselves to eat more veggies – take a cue from my mom with this recipe and you might produce some vegetable lovers in the end 🙂
Happy Mother’s Day!!
- 1 pound (450 g) broccoli
- 2 pounds (900 g) cauliflower, divided
- 7 ounces (200 g) cooked ham, sliced
- 1 heaping cup (150 g) cheese, shredded
- Cut the onion into thin slices. Chop the garlic cloves. Melt the butter in a skillet on low heat, add onion slices and garlic and saute on low until the onions are golden and caramelized (about 20 minutes).
- Bring vegetable or chicken broth to a boil. Cut half of the cauliflower (1 pound) into cubes and cook in broth until tender (5-7 minutes). Use the stalks and stem part of the cauliflower for the sauce and leave most of the florets whole. Reserve ½ cup of broth, drain the rest.
- To make the creamy white sauce, place tender cauliflower cubes into a blender or food processor together with the caramelized onions, garlic, ½ cup of broth, milk and salt. Puree until smooth.
- Preheat the oven to 400 degrees F. Divide the remaining 1 pound cauliflower and broccoli into rosettes. Bring a large pot of salted water to a boil and cook the cauliflower rosettes for 5 minutes. Add the broccoli rosettes and cook another 3 minutes. Drain, then place cauliflower and broccoli rosettes in a large casserole dish together with the ham slices.
- Pour the creamy cauliflower sauce over top and sprinkle with shredded cheese. Bake for 20-30 minutes until cheese is melty and bubbly with a golden colour.
Caramelized onion veggie sauce inspired by Pinch of Yum
Products Used For This Cauliflower Broccoli Casserole Recipe:
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