Cauliflower and Carrot Casserole Recipe -
Cauliflower and Carrot Casserole Recipe
  • READY IN 40 mins

Cauliflower and Carrot Casserole

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 16, 2007

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 the 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.

Most Helpful Critical Review
Aug 24, 2009

I used a package of Hallandaise sauce and added: 1/2 cup wine and an extra bit of milk (I wanted to double the sauce package..worked well), and into the sauce i put diced garlic chives, roasted red pepper seasoning, shrimp, cheese, ,lemon juice and used melba toast and croutons oiled up with salt and parsley for the gratin topping. I also used zucchini because it is a moist veggie.....turned out FABULOUS..i can imagine this being quite tasteless without the my fixings...and 2 tbs hot sauce...yum!


30 Ratings

Sep 26, 2007

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 crackers and/or bread crumbs. No butter, no salt. it comes out superb. Thanks for the recipe!

Dec 25, 2005

This was definately A+, everyone at our Christmas dinner loved it! Some people added a little more hot sauce, and still raved over this one. We will definately make it again for our next family get-together.

Apr 12, 2006

Use a smaller dish and double the hollandaise sauce.

Oct 21, 2009

my family raved about this recipe. I added several more kinds of veggies, such as onions, bell pepper and mushrooms, so had to make a little more sauce. It was delicious!!!

Dec 25, 2007

Fantastic! I took the suggestions in previous reviews and doubled the sauce. It was rich and creamy and really complimented our Christmas ham.

May 26, 2010

I fed this to 10 people - adjusting for ten servings, and every single one raved how good it was. I felt like a culinary genius.


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  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 27.5 g
  • 42%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 538 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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