Broccoli Cauliflower Alfredo Casserole

It’s three weeks until Thanksgiving. How did time fly by so quickly? I haven’t put the Halloween decorations away yet! Well, when reality hit me in the face, I knew it was time to break out the recipe book and start planning this year’s Thanksgiving dinner.

I want to include dishes that are familiar to my family, but not something that we have often during the year. Vegetable side dishes are their least favorite, so I wanted to add a rich, decadent veggie dish that wows them and is something they actually want to eat.

1. Fresh veggies instead of frozen – using fresh vegetables will produce a perfectly tender texture after its cooked. Frozen has a tendency to be a little mushy.
2. Each item is seasoned – the broccoli, cauliflower, and sauce are all seasoned separately before being combined. This adds layers of flavor that combine together in the casserole for a depth and complexity that is addictive.
3. Roast the vegetables instead of steaming, microwaving, or boiling them. Roasting broccoli and cauliflower adds a depth of flavor and brings out a sweetness that other methods can’t do.
4. Homemade alfredo sauce, not the jarred stuff – and using heavy cream and freshly grated Parmesan for the best flavor. Grating the cheese yourself rather than buying it pre-grated will produce the creamiest sauce. Pregrated cheeses have a coating on them to prevent clumping which adds a grittiness to the cheese when melted.

• Fresh broccoli and cauliflower florets
• Olive oil
• Garlic
• Salt and pepper
• Nutmeg
• Butter
• Heavy cream
• Italian seasoning
• Parmesan cheese

1. Toss the broccoli and cauliflower florets with olive oil, garlic, salt, and pepper.
2. Roast the vegetables in the oven until tender-crisp.
3. Make the alfredo sauce by melting the butter and simmering it with the heavy cream.
4. Whisk in the seasonings and parmesan cheese until the cheese is melted.
5. Simmer the sauce until thickened.
6. Toss the vegetables with the alfredo sauce.
7. Spoon the mixture into a casserole dish and bake until the vegetables are tender and the sauce is bubbly and golden.

• Windows On The World Asparagus In Chive Hollandaise Sauce
• Sauteed Green Peas
• Sweet Corn Pudding
• Cauliflower Au Gratin
• Cheesy Spinach Souffle
• Savory Carrot Flan
• Ratatouille Casserole
• Sauteed Haricots Vert