Healthy Cauliflower Broccoli Casserole with Ham

• Gluten free

• Meat

  • 7 oz Ham, cooked

• Produce

  • 1 lb Broccoli
  • 2 lbs Cauliflower
  • 2 cloves Garlic
  • 1 Yellow onion, large

• Canned Goods

  • 5 cups Vegetable or chicken broth

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 1 tbsp Butter
  • 1 heaping cup Cheese
  • 3/4 cup Milk

Found on leelalicious.com

Description

Ingredients

• 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
• 1 large yellow onion
• 2 cloves garlic
• 1 tablespoon butter (or coconut oil)
• 5 cups (1.2 L) vegetable or chicken broth
• ¾ cup (175 ml) milk (or almond milk)
• ½ teaspoon salt

Directions

• 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.