Ingredients
- 1 head cauliflower, broken into small florets
- 4 medium carrots, peeled and diagonally sliced
- 3 egg yolks
- ¼ teaspoon salt
- 2 tablespoons lemon juice
- 1 dash hot pepper sauce (e.g. Tabasco™)
- ½ cup butter, melted
- ¾ cup coarsely crushed buttery round crackers
Why You'll Want This Again
Kitchen Tips
- Toss the cauliflower and carrots with some olive oil and seasoning before baking for extra flavor.
- Check for doneness by piercing the vegetables with a fork; they should be tender but not mushy.
Step 1
Warm your oven to 350°F (175°C). Pour about 2 inches of water into a large pot and bring it to a boil. Add the cauliflower and carrots, and cook them for around 7 minutes until they’re tender when poked with a fork. Drain the veggies well and spread them out in a 9x13-inch baking dish.
Step 2
While the vegetables are cooking, whisk together the egg yolks, salt, lemon juice, and hot pepper sauce in a blender or food processor. Blend just enough to combine everything, then slowly drizzle in the half cup of hot melted butter while blending until the sauce thickens.
Step 3
Pour this creamy sauce over the veggies and give everything a gentle stir to coat. In a small bowl, mix the cracker crumbs with the remaining butter, then sprinkle this mixture evenly over the top.
Step 4
Pop the dish into the oven and bake for about 20 minutes, or until it’s bubbly and the topping turns golden brown. Let it cool for a few minutes before serving—you’ll want to dig in once it’s just warm enough!
