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.