Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 bunch broccoli, cut into florets
- 2 carrots, sliced
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
Instructions
- Preheat the oven to 375°F (190°C). Lightly steam the cauliflower, broccoli, and carrots until just tender.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk, stirring constantly until the sauce thickens and is smooth.
- Remove from heat and stir in the shredded cheddar cheese until melted and glossy. Season with garlic powder, onion powder, salt, and pepper.
- Combine the steamed vegetables with the cheese sauce in a large bowl, tossing to coat evenly.
- Pour the mixture into a baking dish and sprinkle the top with paprika for color.
- Bake for 25–30 minutes until bubbling and golden at the edges.
- Let cool slightly before serving so the sauce sets and the casserole slices cleanly.
Notes
Don’t oversteam the vegetables; stop when they’re just tender. Use freshly shredded cheddar for the best melt and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: casserole, winter vegetables, creamy, cheesy, vegetarian