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NY Times bestselling author and mom of four Daphne Oz shares a cheesy casserole bake recipe that tastes like total comfort food but is actually loaded with healthy butternut squash, kale and cauliflower.
"It is essentially the base of mac and cheese, but instead of noodles, I'm putting in a ton of vegetables. It's an incredible way to use up anything that might be going past its prime." –Daphne
Preheat the oven to 425˚F.
Drizzle the cauliflower tots or hash browns with olive oil and bake in the oven according to package instructions.
Heat a low-sided Dutch oven over medium heat and add in the butter. When melted, add in the onions and garlic and season with salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 6 minutes. Add in the flour and cook for an additional 3 minutes and then add in the thyme. Slowly whisk in the milk and stir until it starts to thicken. Fold in the cheese and stir until melted and smooth. Add in the butternut squash, cauliflower and the kale and adjust the seasoning if needed.
Reduce the oven temperature to 350˚F and top the vegetable mixture with the cauliflower tots or hash browns. Bake until the cauliflower is tender and the casserole is golden brown and bubbling around the sides.