Broccoli and Cauliflower Casserole

Broccoli and cauliflower were commonly found on the Creole tables of New Orleans. However, the Cajuns did not actually use these vegetables until the late 1950s when they became available in the stores and markets around the bayous.


  • 1 head broccoli
  • 1 head cauliflower
  • ½ cup butter
  • ¼ cup onion, diced
  • ¼ cup celery, diced
  • ¼ cup red bell pepper, diced
  • ¼ cup garlic, minced
  • ¼ cup tasso, diced
  • ½ cup mushrooms, sliced
  • ½ cup flour
  • 3 cups heavy whipping cream
  • salt and white pepper to taste
  • pinch of nutmeg
  • ½ cup Parmesan cheese, grated
  • ½ cup seasoned Italian breadcrumbs

Preheat oven to 375 degrees F. Cut broccoli and cauliflower into florets and boil in lightly salted water until tender but firm. Do not overcook. Remove, cool under tap water and set aside. In a 1-quart saucepot, melt butter over medium-high heat. Sauté onion, celery, bell pepper, garlic, tasso and mushrooms approximately 5-10 minutes or until vegetables are wilted. Sprinkle in flour and, using a wire whisk, stir until white roux is achieved. Do not brown. Add heavy whipping cream, stirring constantly to form white cream sauce. Do not scorch. Season to taste using salt, white pepper and nutmeg. Place cooked broccoli and cauliflower in a baking dish and top with cream sauce. Sprinkle generously with Parmesan cheese and breadcrumbs. Bake on center oven rack until casserole is bubbly and slightly brown on top. You may wish to use grated cheddar cheese in place of Parmesan for a milder taste.

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