Creamy Veggie Casserole Medley
This creamy veggie casserole combines the earthy flavors of broccoli, cauliflower, and fennel with the sweetness of canned tomatoes, creating a comforting dish that’s both indulgent and nutritious. Enhanced with luscious cream cheese and coconut cream, this dish is the perfect gluten-free, lectin-free, soy-free, and sugar-free option for your next family gathering or cozy night in.
ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 medium fennel bulb, sliced
- 2 medium leeks, cleaned and sliced
- 1 cup cream cheese, softened
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup coconut cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated dairy-free cheese (optional for topping)
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a large pot, blanch the broccoli and cauliflower florets in boiling water for 3 minutes, then drain and set aside.
- 3.
In a mixing bowl, combine softened cream cheese, coconut cream, garlic powder, onion powder, oregano, salt, and black pepper until smooth.
- 4.
In a large casserole dish, layer the leeks and sliced fennel at the bottom.
- 5.
Top with the blanched broccoli and cauliflower, followed by the diced tomatoes with their juices.
- 6.
Pour the cream cheese mixture evenly over the vegetables, ensuring a thorough coating.
- 7.
Sprinkle dairy-free cheese on top if using.
- 8.
Cover the casserole with aluminum foil and bake for 25 minutes.
- 9.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- 10.
Garnish with fresh parsley before serving.