This is quite a long recipe, but it is for a casserole so there are quite a few stages. Feel free to halve the ingredients, but keep an eye on the cooking times as they may vary.
- 450g broccoli
- 900g cauliflower, divided
- 200g cooked ham, sliced
- 1 heaped cup (150g) cheese, shredded
For the cauliflower sauce:
- 1 large yellow onion
- 2 cloves garlic
- 1 tablespoon butter (or coconut oil)
- 5 cups (1.2 L) vegetable or chicken broth
- ¾ cup (175 ml) milk (or almond milk)
- 1/2 teaspoon salt
Preheat the oven to 200ºC.
Thinly slice onion and chop the garlic. Melt butter in the frying pan over a low heat. Sauté the onion and garlic until caramelised (about 20 minutes).
In a large saucepan, bring your broth to a boil. Cut half of the cauliflower (use the stems in this bit) into cubes and cook for 5 minutes, until tender. Reserve 1/2 cup of the broth, and discard the rest.
Make the creamy sauce by pureeing the cooked cauliflower together with the caramelised onion, garlic, remaining 1/2 cup broth, milk and salt in a blender or food processor until smooth.
Cut the remaining cauliflower and broccoli into florets. Using a large saucepan, bring salted water to a boil. Cook cauliflower for 5 minutes, then add the broccoli, cooking for another 3 minutes. Drain and place veggies into a large casserole dish together with the ham slices.
Pour cauliflower sauce over the veggie mixture and top with the shredded cheese.
Bake for 20–30 minutes until golden brown.
NOTE: Due to the large amount of vegetables in this recipe, there will probably be a fair amount of moisture that collects. You can drain this off carefully towards the end and pop the dish back in the oven for a few minutes.