This recipe for Broccoli Cauliflower Casserole is an easy yet indulgent side dish that’s a real crowd-pleaser! Â
After making my Stovetop Mac and Cheese, I thought – wait a minute, I could make this super easy version with vegetables too, and it doesn’t have to be a lot of work. Broccoli Cauliflower Casserole was born!
Side dishes need never be boring, and this recipe is an example of how to create a tasty side dish everyone will crave. Easy and delicious!
This dish is so good that kids and adults will love it and ask for it time and time again! It is so versatile that it compliments any main meal, why not serve with Creamy Mushroom Chicken and Best Ever Mashed Potatoes for the ultimate midweek feast? You can even serve this as a vegetarian main dish!
Why This Recipe Works
- Steaming the broccoli and cauliflower ensures even cooking time and helps to hold in the flavor of the vegetables.
- A good quality cheddar cheese makes your sauce super-tasty without adding extra flavorings.
- The addition of garlic powder and paprika gives the sauce a subtle, extra special flavor.
What are the benefits of broccoli and cauliflower?
Both cauliflower and broccoli are extremely low in calories but are also packed full of nutrients.
Cauliflower is high in fiber, vitamins, and minerals. It contains a little of almost every vitamin and mineral that you need daily.
Broccoli is a very good source of fiber and protein and contains iron, potassium, calcium, selenium, and magnesium as well as vitamins A, C, E, K, and lots B vitamins including folic acid. When these vegetables are steamed (not boiled) this helps preserve all these amazing health benefits.
How to make broccoli cauliflower casserole
- Steam your broccoli and cauliflower, set aside.
- Make the cheese sauce.
- Place vegetables in an oven-safe dish and cover with the cheese sauce. Sprinkle shredded parmesan over the top.
- Bake for 45 minutes to an hour (until the topping is golden).
- Serve and enjoy!
Step by Step Instructions.
Mix cheddar cheese and parmesan in a dish with cornstarch. Set aside.
Melt butter in a pan.
Stir in evaporated milk, paprika, and garlic powder. Add the cheese mixture. Stir until combined and it reaches a silky texture.
Pour the cheese sauce over the broccoli and cauliflower.
You can use or frozen broccoli and cauliflower: Make sure that you thaw it and drained well before cooking.
Add to an oven-safe dish and top with shredded parmesan cheese. Bake 45 minutes to an hour or until golden and cooked through.
Serve and enjoy!
Tips and variations
- Always use a good quality cheddar to make a cheese sauce, it really makes a difference to the taste!
- When steaming the cauliflower, steam until slightly tender, but not soft. It will finish cooking in the oven.
- Have all the ingredients ready before you begin the sauce. Being prepared makes everything go more smoothly.
- For an extra kick of flavor, use mature cheddar.
- Add a breadcrumb topping to give the dish extra texture.
Make ahead and Freezing Instructions
- To Make ahead: Make the sauce, cover the veggies. This dish can be kept in the refrigerator for two days. When ready just bake!
- To freeze: Make the mixture and put it into an airtight, oven-safe dish, freeze for up to 3 months. Thaw and add to a casserole dish, and bake.
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Let’s Make
Broccoli Cauliflower Casserole
This wonderfully cheesy side dish makes vegetables the star of the show at your dinner table.
Prep10 minutes
Cook1 hour
Total1 hour 10 minutes
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Instructions
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Preheat the oven to 350F/180C
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Steam your broccoli and cauliflower. Set aside.
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In a large bowl, combine both kinds of cheese, and cornstarch – set aside.
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In a large saucepan, melt butter on medium heat. Stir in evaporated milk, garlic powder, and paprika. Â
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Add the cheese mixture and stir until the cheese has melted (about 2-3 minutes) and the mixture becomes a thick, smooth sauce.
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Remove from heat, add the broccoli & cauliflower into the sauce and toss to coat. Add to an 8-inch oven safe dish.
To make the topping:
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Top with the grated Parmesan cheese
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Bake 1 hour, or until golden and cooked through.
Tips + Notes
- Always use a good quality cheddar to make a cheese sauce, it really makes a difference to the taste!
- When steaming the cauliflower, steam until slightly tender, but not soft. It will finish cooking in the oven.
- Have all your ingredients ready before you start the sauce. Things move fast when making the sauce. If you have to stop to grate cheese, it could end in disaster.
- For an extra kick of flavor, use mature cheddar.
- Add a breadcrumb topping to give the dish extra texture.
- You can use or frozen broccoli and cauliflower that’s thawed and drained well in place of steamed fresh.
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Nutrition Information:
Calories: 423 (21%)| Carbohydrates: 15g (5%)| Protein: 23g (46%)| Fat: 30g (46%)| Saturated Fat: 19g (119%)| Cholesterol: 95mg (32%)| Sodium: 672mg (29%)| Potassium: 501mg (14%)| Fiber: 1g (4%)| Sugar: 10g (11%)| Vitamin A: 1171IU (23%)| Vitamin C: 29mg (35%)| Calcium: 725mg (73%)| Iron: 1mg (6%)
Nutritional Data Disclaimer
Update Notes:Â This recipe was originally posted in 2014, but was updated in 2017 with slight changes to the recipe as well as including step by step photos as well as nutritional information.
