Cauliflower and Carrot Casserole
Cauliflower and Carrot Casserole might be just the side dish you are searching for. One serving contains 124 calories, 4g of protein, and 6g of fat. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up butter, coarsely buttery round crackers, cauliflower, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted.
Let cool slightly before serving.