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NY Times bestselling author and mom of four Daphne Oz shares a cheesy casserole bake recipe that tastes like total comfort food but is actually loaded with healthy butternut squash, kale and cauliflower.
"It is essentially the base of mac and cheese, but instead of noodles, I'm putting in a ton of vegetables. It's an incredible way to use up anything that might be going past its prime." –Daphne
For more healthy recipes from Daphne, check these out:
Italian-Style Turkey Meatballs
Cauliflower Alfredo Mac 'n' Cheese
Salad In a Jar
Hasselback Butternut Squash
Better-For-You Brownie Bites
Ingredients
- One 12-to-13-ounce bag cauliflower tots or cauliflower hash browns
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ onion, diced
- 3 cloves garlic, sliced
- Kosher salt and cracked black pepper, to taste
- 2 tablespoons flour
- 1 tablespoon fresh thyme leaves
- 2½ cups milk
- 1 cup shredded cheddar cheese
- 1 cup shredded gruyere cheese
- 1½ cups diced butternut squash
- ½ large head cauliflower, cut into small florets
- 1 bunch Tuscan kale, stemmed and torn into small pieces
Yield
Serves: 10 to 12
Preparation
Preheat the oven to 425˚F.
Drizzle the cauliflower tots or hash browns with olive oil and bake in the oven according to package instructions.
Heat a low-sided Dutch oven over medium heat and add in the butter. When melted, add in the onions and garlic and season with salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 6 minutes. Add in the flour and cook for an additional 3 minutes and then add in the thyme. Slowly whisk in the milk and stir until it starts to thicken. Fold in the cheese and stir until melted and smooth. Add in the butternut squash, cauliflower and the kale and adjust the seasoning if needed.
Reduce the oven temperature to 350˚F and top the vegetable mixture with the cauliflower tots or hash browns. Bake until the cauliflower is tender and the casserole is golden brown and bubbling around the sides.