Ingredients

The following ingredients have 6 Servings
  • 1 large yellow onion
  • 2 cloves garlic
  • 1 tablespoon butter (or coconut oil)
  • 2 pounds (900 g) cauliflower (divided)
  • 1/2 cup (125 ml) water or broth
  • 3/4 cup (175 ml) milk (or dairy-free alternative)
  • 1/2 teaspoon salt
  • 1 pound (450 g) broccoli
  • 7 ounces (200 g) cooked ham (diced)
  • 1 heaping cup (150 g) cheese (shredded)
  • 3.5 ounces (100 g) Crunchmaster Multi-Grain crackers (crushed)

Instruction

  • Cut the onion into thin slices. Slice the garlic cloves. Melt the butter in a skillet on low heat, add onion slices and garlic and sauté on low until the onions are golden and caramelized (about 20 minutes).
  • Bring a large pot of salted water to a boil. Cut half of the cauliflower (1 pound) into florets and cook in broth until tender (5-7 minutes). Use the stem parts of the cauliflower heads for the sauce and leave most of the florets whole for the casserole.
  • To make the creamy white sauce, place tender cauliflower into a blender or food processor together with the caramelized onions, garlic, 1/2 cup of broth, milk and salt. Puree until smooth and set sauce aside.
  • Preheat the oven to 400 degrees F. Divide the remaining 1 pound cauliflower and broccoli into florets. Bring the large pot of salted water to a boil again and cook the cauliflower florets for 5 minutes. Add the broccoli florets and cook another 3 minutes. Drain, then place cauliflower and broccoli in a large casserole dish (at least 9x13-inches) together with the diced ham.
  • Pour the creamy cauliflower sauce over top and sprinkle with shredded cheese. Add the crushed Crunchmaster Multi-Grain Crackers over the cheese. 
  • Bake for 20-30 minutes until bubbly with a golden colour.