One day I couldn’t decide what kind of vegetable to make that would go along with my roasted chicken dish. I don’t know about you, but I get bored eating the same ol’ same ol’ everyday, so I came up with this recipe. I think you’ll find that it is quite good and can be used really with any meat or fish dish you prepare.
- What you will need
- 10 fresh carrots peeled and sliced
- 1 large head of cauliflower
- 2 cups of grated cheddar cheese
- 3 tablespoons of butter or margarine
- 1 cup of bread crumbs
- 2, 10 ¾ ounce cans of Cream of Chicken Soup (optional)
- Instructions
Preheat your oven to 350 °F.
Wash and peel your carrots and then place them into a pot. Let them cook on a slow boil for about 10 minutes.
Wash your cauliflower, and then in a separate pot boil it for approximately 5 minutes. When your cauliflower is finished, remove from pot and let cool just enough to handle without burning your hands. Then break your cauliflower into flowerets.
Place a layer of carrots into a 3-quart casserole dish. Then place a layer of shredded cheese, followed by a layer of cauliflower. Repeat this layer of carrots, cheese, and cauliflower to just about 2 inches from the top.
Melt butter in a small skillet and then add bread crumbs, browning the brown crumbs for about 1-2 minutes; be sure not to burn them.
(optional) Pour the Cream of Chicken Soup over your vegetables.
Sprinkle the browned bread crumbs on top. Bake for approximately 45-50 minutes. Serve.
- Vegan Alternative:
To make this recipe vegan simply do not add the cream of chicken soup, use vegan margarine (I use the brand Smart Balance Light Margarine, but any vegan margarine will work), and instead of cheddar cheese, use a diary-free cheese alternative like Go Veggie! shredded cheddar cheese alternative.
