recipe

Broccoli Cauliflower Casserole: the simple recipe for a creamy, hearty comfort dish

Total time: 35 Min
Difficulty: Low
Serves: 6 people
By Cookist
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This broccoli cauliflower casserole is an absolute delight. It has a cheesy flavor, crunchy garlic breadcrumb topping, and tender vegetables coated in a creamy sauce. This easy casserole recipe is packed with flavor, and it's a great way to get your kids to eat their vegetables.

For anyone on a low-carb diet, it's also very easy to adapt this broccoli cauliflower casserole to be keto-friendly. If you need a fast, easy-to-prep recipe that you can make ahead, broccoli cauliflower is perfect for you. Make it a few days ahead of time, then reheat and tuck in!

Broccoli Cauliflower Casserole Ingredients

You can use fresh or frozen broccoli and cauliflower to make your casserole.

For the creamy sauce, you'll need onions and garlic, along with milk, flour, and broth. Milk adds a creamy texture while flour will thicken up the sauce. For the broth, you can use the store-bought one or making your own chicken broth.

Sharp cheddar and parmesan give this casserole its delicious cheesy flavor, while breadcrumbs mixed with garlic powder and melted butter make the perfect topping – once baked, they turn a rich golden brown and take on a satisfying crunchy texture. It's a perfect complement to the tender vegetables and creamy sauce.

How to Make Broccoli Cauliflower Casserole

Ready to make the best broccoli cauliflower casserole you'll ever taste? Here's what to do! Steam the broccoli and cauliflower for 4 to 5 minutes, until slightly tender. Drain well, then put the veggies into a greased baking dish. Sauté the onion and garlic for 4 to 5 minutes, until softened. Add the flour and stir until the onions are coated, then slowly whisk in the broth and milk. Keep stirring until the mixture is smooth and creamy, then add your seasonings.

Pour the creamy broth mixture over the broccoli and cauliflower. Cover everything with cheddar and parmesan cheese. Mix the breadcrumbs, garlic powder, and butter in a bowl. Top the casserole with the breadcrumb mixture. Bake for 15 to 20 minutes at 350°F, until the vegetables are tender and the topping is golden brown.

Broccoli Cauliflower Casserole Variations

You can add other veggies to your casserole. Zucchini, bell peppers and green beans are all tasty additions.

Spice up your broccoli cauliflower casserole with sliced jalapeño peppers or some cayenne pepper. Spices like paprika, cumin, taco seasoning, Old Bay, Creole seasoning, and jerk mix will bring loads of flavor to the dish.

Feel free to add some ground beef, sliced sausage, shredded chicken, or pulled pork to your casserole

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Tips for the Best Broccoli Cauliflower Casserole

Grate the cheese yourself. It will melt more evenly than store-bought grated cheese.

Use seasoned breadcrumbs for a tasty twist on this easy casserole recipe.

If you're trying to lower your salt intake, use low-sodium chicken broth.

To make vegetarian broccoli cauliflower casserole, use vegetable broth instead of chicken broth.

For vegan broccoli cauliflower casserole, use plant-based milk, margarine, and vegetable broth

instead of milk, butter, and chicken broth. Use a vegan cheese substitute and nutritional yeast in place of parmesan and cheddar.

To make keto broccoli cauliflower casserole, swap the flour out for almond flour and use keto breadcrumbs for the topping.

How to Store Broccoli Cauliflower Casserole

Cover and keep your broccoli cauliflower casserole in the fridge for up to 3 days.

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Ingredients
for the casserole
broccoli, washed and cut into 1-inch pieces
4 cups
cauliflower, washed and cut into 1-inch pieces
3 cups
Salted butter
1/4 cup
onion, diced
1 cup
Garlic, minced
4 cloves
All-purpose flour
1/4 cup
Milk
2 cups
Chicken broth
1 cup
Fresh thyme
1 tbsp
salt and pepper to taste
cheddar cheese, shredded
2 cups
parmesan cheese, shredded
1/3 cup
for the topping
Breadcrumbs
1 1/2 cups
Garlic powder
2 tsp
butter, melted
2 tbsp

Instructions

Preheat your oven to 350°F. Grease a baking dish with cooking spray.

Bring a large pot of water to a boil. Steam the broccoli and cauliflower for 4 to 5 minutes, until slightly tender.

Drain and arrange in the baking dish.

Melt the butter in a large pan. Sauté the onion and garlic for 4 to 5 minutes, until softened.

Stir in the flour until the onions are coated, then slowly whisk in the broth and milk. Continue until smooth and creamy.

Add salt, pepper, and thyme.

Pour the milk mixture over the vegetables. Add the cheddar and parmesan cheese.

Combine the breadcrumbs, garlic powder, and butter in a bowl. Sprinkle over the top of the casserole.

Bake for 15 to 20 minutes, until the vegetables are tender and the topping is golden brown.

Notes

Use a 9×13-inch baking dish to make your casserole.

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