Cauliflower and Broccoli Casserole Video
With 7 days in the week, it’s easy to fall into a side-dish food rut come dinner. Our cauliflower and broccoli casserole is the answer to your dilemma. Cheesy goodness makes the vegetables go down, after all.
If, say, cauliflower isn’t your thing, double the broccoli and vice versa. If you’re feeling adventurous, you can also swap the cheddar with Asiago or Colby jack.
To ensure best results, make sure the veggies are completely dry when it’s time to add the cheese. Therefore, return them to the hot pan for an additional 2–3 minutes after they’re strained to release the steam.
Crazy for cauliflower? Then try our buffalo-flavored cauliflower and roasted cauliflower and kale recipes.
Cauliflower and Broccoli Casserole Recipe
Cheesy goodness makes the vegetables go down—especially the sharp cheddar in this cheesy cauliflower and broccoli casserole!
Yield: 8 -10 servings
- 2 heads of cauliflower, broken into florets
- 1 head of broccoli, broken into florets
- 2 cups milk
- 3 Tbsp unsalted butter, divided
- 1/4 cup breadcrumbs, or panko
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 2 Tbsp all-purpose flour
- 1/2 tsp red pepper flakes, optional
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp pepper
- Preheat oven to 400 degrees and generously butter a 9" x 13" casserole dish. Set aside.
- Fill a large pot halfway with water and bring to a boil over high heat. Cook cauliflower and broccoli florets for 6 minutes.
- In a large non-stick skillet, melt 1 Tbsp butter. Add the breadcrumbs and toast until fragrant and browned. Set aside and wipe out the skillet with a paper towel.
- Remove cauliflower and broccoli florets from heat, strain then place back in the empty pot. Return the pot to the heat and toss the veggies for 2–3 minutes to release steam and dry them out. Remove from the heat and set aside.
- In the large clean skillet, melt 2 Tbsp butter. Sauté onion and garlic in the butter over medium heat for about 2 minutes or until onion is translucent. Add flour and red pepper flakes, whisk to combine then cook for 1 minute. Slowly whisk in milk until flour is dissolved. Cook for 2 minutes until slightly thickened.
- Stir in cheeses until melted then season with salt and pepper to taste. Pour the cheese sauce over the cauliflower and broccoli florets and stir to combine. Sprinkle with 1 tsp of salt and ½ tsp pepper.
- Pour the cheesy cauliflower mixture into the prepared 9" x 13" baking dish. Sprinkle with toasted breadcrumbs and bake 20–25 minutes or until hot and bubbly. Cool for at least 5 minutes before serving.
Make a complete meal out of this side dish recipe by adding a pound of sliced pan-seared chicken!
Calories: 237kcal, Carbohydrates: 14g, Protein: 14g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 3g, Cholesterol: 40mg, Sodium: 633mg, Potassium: 481mg, Fiber: 5g, Sugar: 4g
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This recipe was wonderful! I will definitely be making it again. Firstly, the bechamel sauce tasted and smelled unbelievably good. When I tried a spoonful to adjust for seasoning I just wanted to eat the whole thing there and then! I had never made a bechamel with onion and garlic in it before, and those two additions really elevated the sauce. I baked the whole dish for the specified time, but next time I think I would leave it in a little longer to try and achieve a crispier, browner crust. Either way, it was a really tasty recipe and made for an interesting side dish! Thanks Lindsay!
Thanks for pointing that out! We added that in the ingredients list. Hope that is helpful!
Great recipe except it doesn’t have the milk in the ingredients. But in the directions. Bummer huh. It will be for begginers.