Broccoli and Cauliflower Casserole
Indulge in the comforting flavors of this Broccoli and Cauliflower Casserole, a rich and creamy baked dish that's perfect for weeknight dinners or holiday gatherings. Featuring tender, blanched broccoli and cauliflower florets coated in a luscious homemade cheese sauce made with sharp cheddar and Parmesan, this casserole is topped with golden, crispy breadcrumbs for the ultimate texture contrast. With a hint of garlic and a touch of fresh parsley for garnish, every bite is packed with flavor. Quick and easy to prepare in just 50 minutes, this recipe is a crowd-pleasing way to elevate classic vegetables into a standout side dish or a hearty vegetarian entrée.
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Recipe Information
Ingredients
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Bring a large pot of salted water to a boil. Add the broccoli and cauliflower florets and blanch for 3-4 minutes until they are just tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the milk, making sure there are no lumps. Cook the mixture for 3-4 minutes, stirring constantly, until it thickens.
Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese. Add the garlic powder, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth.
Place the blanched broccoli and cauliflower into the prepared casserole dish. Pour the cheese sauce over the vegetables, ensuring they are fully coated.
In a small bowl, mix the breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 6.6 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 558 mg | 43% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
