Cauliflower and Carrot Casserole

Cauliflower and Carrot Casserole

28
FRENO 0

"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

40 m servings 366 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 538 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

28
  1. 30 Ratings

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Most helpful positive review

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 incr...

Most helpful critical review

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...

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 incr...

This recipe has become a family staple. I steam the carrots and cauliflower and then pour a prepackaged b├ęchamel or hollandaise sauce onto the veggies in an oven dish. I sprinkle the top with cr...

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 ...

Use a smaller dish and double the hollandaise sauce.

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.

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!!!

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...

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

Doubled the sauce as suggested by another reviewer. Otherwise there would have been no sauce at all. We didn't find it very zippy, but we're Texans and, admittedly like things to be extra zippy....