Cauliflower and Carrot Casserole

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!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 366 Calories

Ingredients

• ¼ teaspoon salt
• 3 egg yolks
• ½ cup butter, melted
• 2 tablespoons lemon juice
• 1 tablespoon butter, melted
• 1 head cauliflower, broken into small florets
• 1 dash hot pepper sauce (e.g. Tabasco™)
• 4 medium carrots, peeled and diagonally sliced
• ¾ cup coarsely crushed buttery round crackers

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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