Cauliflower and Carrot Casserole

Rating: 3.81 stars
31 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 4

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!

By FRENO

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.

Nutrition Facts

Per Serving:
366 calories; protein 5.5g; carbohydrates 26.2g; fat 27.5g; cholesterol 148.2mg; sodium 537.9mg. Full Nutrition
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Reviews (29)

Read More Reviews

Most helpful positive review

Cherie
Rating: 5 stars
08/16/2007
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. Read More
Helpful
(21)

Most helpful critical review

Killerkitty
Rating: 3 stars
08/24/2009
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! Read More
Helpful
(3)
31 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 4
Reviews:
Most Helpful Most Positive Least Positive Newest
Cherie
Rating: 5 stars
08/16/2007
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. Read More
Helpful
(21)
spacebase
Rating: 5 stars
09/26/2007
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! Read More
Helpful
(16)
whensdinnermom
Rating: 5 stars
12/25/2005
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. Read More
Helpful
(10)
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FRENO
Rating: 5 stars
04/12/2006
Use a smaller dish and double the hollandaise sauce. Read More
Helpful
(6)
Killerkitty
Rating: 3 stars
08/24/2009
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! Read More
Helpful
(3)
Decostef
Rating: 5 stars
12/25/2007
Fantastic! I took the suggestions in previous reviews and doubled the sauce. It was rich and creamy and really complimented our Christmas ham. Read More
Helpful
(3)
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NATTI
Rating: 5 stars
10/21/2009
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!!! Read More
Helpful
(3)
Joyce OpdenKamp Coffey
Rating: 5 stars
05/26/2010
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. Read More
Helpful
(3)
Lori
Rating: 5 stars
03/28/2007
tasty. Even my picky husband liked the hot sauce kick. I added more than your recipe and it was great!! Thanks Read More
Helpful
(2)
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