Creamy Cauliflower and Green Bean Casserole with Bell Pepper Crunch

1.Preheat your oven to 350°F (175°C).

2.In a large pot of boiling salted water, blanch the cauliflower florets and green beans for about 3-4 minutes until slightly tender. Drain and set aside.

3.In a mixing bowl, combine the heavy cream, cheddar cheese, Parmesan cheese, cream cheese, garlic powder, onion powder, thyme, salt, and black pepper. Whisk until smooth and well combined.

4.In a large casserole dish, combine the blanched cauliflower and green beans. Pour the creamy cheese mixture over the vegetables and stir gently to coat evenly.

5.In a separate bowl, mix the breadcrumbs, chopped red bell pepper, and olive oil until the breadcrumbs are evenly coated. This will create a crunchy topping.

6.Sprinkle the breadcrumb and bell pepper mixture evenly over the casserole.

7.Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.

8.Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.