Cauliflower Broccoli Casserole
Get ready to elevate your comfort food game with this creamy, cheesy Cauliflower Broccoli Casserole! Packed with tender cauliflower and broccoli florets, smothered in a luscious cheddar and Parmesan cheese sauce, and topped with golden, crispy Italian breadcrumbs, this recipe is a crowd-pleaser that's as wholesome as it is indulgent. Perfect for weeknight dinners or festive gatherings, this casserole combines the richness of a homemade roux with a crunchy breadcrumb topping for the ultimate texture and flavor contrast. Best of all, it's ready in under an hour, making it a convenient yet impressive dish to serve. Whether you're looking for a hearty side or a vegetarian main course, this baked casserole is guaranteed to win over taste buds with every cheesy bite!
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Recipe Information
Ingredients
- 4 cups cauliflower florets
- 4 cups broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup Italian breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with a small amount of butter or oil.
Bring a large pot of water to a boil and add a generous pinch of salt. Add the cauliflower and broccoli florets to the boiling water and blanch for 2-3 minutes, or until slightly tender but still crisp. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux, ensuring there are no lumps.
Gradually pour in the milk while whisking continuously. Cook the mixture, stirring constantly, for 4-5 minutes or until it thickens and becomes smooth.
Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese until melted and fully incorporated. Add the garlic powder, salt, and black pepper, and mix well.
In the prepared casserole dish, arrange the blanched cauliflower and broccoli evenly. Pour the cheese sauce over the vegetables, ensuring everything is well coated.
In a small mixing bowl, combine the breadcrumbs and olive oil, stirring to coat evenly. Sprinkle the breadcrumb mixture over the top of the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
Remove from the oven and let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.9 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 491 mg | 38% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 279 mg | 6% | |
*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.
