Best 2 Potato Cauliflower And Broccoli Casserole With Welsh Rarebit Top Recipes

Indulge in a delightful culinary journey with our tantalizing Potato, Cauliflower, and Broccoli Casserole topped with a luscious Welsh Rarebit. This delectable casserole showcases a harmonious blend of fresh vegetables enveloped in a creamy sauce, perfectly complemented by a golden brown cheese crust. But that's not all! Embark on a culinary adventure as we unveil a collection of irresistible recipes, each offering a unique twist on this classic dish. From a hearty Sausage and Stuffing Casserole to a zesty Mexican Casserole, and even a lighter Cauliflower and Sweet Potato Casserole, there's something to satisfy every palate. Get ready to tantalize your taste buds and create memories around the dinner table with these exceptional casserole recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER RAREBITS

Cauliflower rarebits image

Combine cauliflower cheese with a traditional Welsh rarebit for the perfect pub lunch. Serve with chutney, watercress salad and a pint of beer

Provided by Tom Kerridge

Categories Breakfast, Brunch, Lunch, Supper

Time 45m

Number Of Ingredients 11

Ingredients

1 tbsp vegetable oil
1 large cauliflower , trimmed and sliced into 2 thick steaks through the root to hold shape (use the trimmings for another dish)
20g butter
20g flour
100ml milk
100g grated extra mature cheddar
large pinch cayenne pepper
1 tbsp English mustard
large splash of Worcestershire sauce or vegetarian alternative
2 egg yolks
red onion chutney and a watercress salad, to serve

Steps:

Heat the oil in a large frying pan and sear the cauliflower steaks for 3-4 mins on each side until nicely browned. Lift onto kitchen paper, then put in the fridge to keep cool. Can be done up to two days ahead.
To make the rarebit, melt the butter in a saucepan and stir in the flour to make a sandy paste. Add the milk a little at a time to make a thick white sauce. Bubble gently, stirring often for a couple of mins, then stir in the cheese, cayenne, mustard and Worcestershire sauce and stir until the cheese has melted into a smooth, rich sauce. Remove the pan from the heat and leave to cool slightly, then beat in the yolks and season. Transfer to an airtight container and keep in the fridge if not using straight away. Can be made up to two days ahead.
Before you assemble, take the cheesy rarebit mix out of the fridge at least an hour before you need it. Heat oven to 190C/170C fan/gas 5. Lay the cauliflower on a baking sheet, then divide and spread or press on the rarebit mix until completely covered. Bake in the oven for 12-15 mins, then finish under a hot grill until bubbling and golden. Transfer the cauliflower rarebits to two plates and serve with a spoonful of chutney and a generous handful of watercress salad. Perfect with a pint of beer.

Nutrition Facts : Calories 478 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 1.4 milligram of sodium

BROCCOLI AND CAULIFLOWER GRATIN

Broccoli and Cauliflower Gratin image

Provided by Nancy Fuller

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/2 stick (4 tablespoons) unsalted butter, plus extra at room temperature for greasing the baking dish
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1/4 cup all-purpose flour
2 cups half-and-half
2 cups shredded sharp white Cheddar, divided
Salt and freshly ground black pepper
1/2 cup dry breadcrumbs

Steps:

Preheat the oven to 450 degrees F. Grease a large baking dish with butter and add the broccoli and cauliflower. Roast until slightly browned, about 15 minutes.
In a medium saucepan, melt the butter, whisk in the flour and let it cook over medium heat for 3 minutes. Turn the heat off, whisk in the half-and-half, then turn the heat up to high and keep whisking to avoid the flour from clumping. Add the Cheddar, salt and pepper and whisk until the cheese is melted.
Remove the broccoli and cauliflower from the oven and pour the Cheddar mixture over the top. Sprinkle evenly with the breadcrumbs and bake until golden brown, 25 to 30 minutes.

Tips:

For a smoother casserole, pre-steam your cauliflower and broccoli florets for 3-4 minutes before adding them to the casserole dish.
To make the welsh rarebit sauce, use a good quality cheddar cheese. A sharp cheddar will give you a more flavorful sauce.
If you don't have any bread crumbs, you can make your own by pulsing some stale bread in a food processor until it resembles fine crumbs.
To save time, you can use a pre-made bechamel sauce instead of making your own.
If you're short on time, you can skip the welsh rarebit sauce and simply top the casserole with grated Parmesan cheese before baking.

Conclusion:

This potato, cauliflower, and broccoli casserole with welsh rarebit top is a delicious and hearty dish that's perfect for a weeknight meal. The casserole is easy to make and can be tailored to your own taste preferences. For example, you can add more or less cheese, or you can use different vegetables, such as carrots or zucchini. The welsh rarebit sauce is a delicious and creamy topping that adds a touch of richness to the casserole.