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Cauliflower and Carrot Casserole
Cauliflower and Carrot Casserole
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Easy and creamy carrots and cauliflower baked in zesty hollandaise sauce. Simple with a blender. Delicious blend of flavors.
Ingredients:
  • 1 head cauliflower, broken into small florets
  • 4 medium carrots, peeled and diagonally sliced
  • 3 egg yolks
  • 2 tablespoons lemon juice
  • 1 dash hot pepper sauce (e.g. Tabasco™)
  • 0.5 cup butter, melted
  • 0.75 cup coarsely crushed buttery round crackers
  • 1 tablespoon butter, melted
Instructions:
  • Preheat your oven to 350°F (175°C).
  • In a large pot, bring 2 inches of water to a rolling boil. Add cauliflower and carrots and cook for 7 minutes until tender. Drain thoroughly and transfer to a 9x13 inch baking dish.
  • As the vegetables simmer, blend egg yolks, salt, lemon juice, and hot pepper sauce in a blender. Gradually add 1/2 cup of melted butter while blending until thickened. Pour the sauce over the vegetables in the baking dish. Combine cracker crumbs and remaining butter, then sprinkle over the casserole.
  • Place in the preheated oven and bake for 20 minutes until the casserole is bubbling and the top is toasted. Allow it to cool slightly before serving.

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