Nutty-Cruciferous Vegetable Cheese Casserole

6-8 garlic cloves
½c sunflower kernels
⅓c butter cut in 'pats'

½ med. head cauliflower - sliced-cubed
2 med. carrots - scrubbed-chopped
1 med. green cabbage - 1" cubes
1 med. purple onion - chopped
1½c chopped celery and tops
1 poblano pepper - sliced
6-8 green onions - sliced
1T Rosemary Seasoning
1t-1T Lemon Pepper

1¾c vegetable-beef bone broth *
3T flour
1T sugar
¼c half & half
4 slices American cheese
½-¾ grated Italian Kasseri cheese

In a saucepan, combine the garlic, sunflower kernels and a little of the butter.  Heat and stir until the butter melts and begins to sizzle.  Remove from the heat.  Put the next group of vegetables into a small-medium black roasting pan.  Pour the butter, garlic, sunflower kernels over them.  Season and top with the rest of the butter pats.  Bake, covered in a 350° oven for 30 minutes.

Meanwhile, to create the cheese sauce, combine the broth and flour in a 2qt. saucepan and whisk well.

Add remaining ingredients, whisking to keep the mixture smooth.  Bring to a low 'bubble.'

Pour over the vegetables and stir with a wooden spoon to combine the vegetable water in the bottom of the pan with the sauce, until everything is well coated.  Cover and return to a 300° oven for 20 minutes.  Uncover and cook at 400° - with or without Italian flavored panko breadcrumbs - for an additional 15 minutes, stirring halfway through. . .Lin


  1. Thanks again for you comment Sandi! I just recently found these, I need to check my comments more often! Vegetables are SO inspiring to me. Sometimes I look in the fridge and different ones come to the forefront in my mind and all of a sudden, I have a recipe!!