If you’re searching for a comforting, vibrant dish that brings together wholesome veggies with a luscious creamy sauce, this Broccoli Cauliflower Casserole Recipe is your answer. It’s a perfect balance of tender broccoli and cauliflower florets enveloped in a rich, cheesy sauce, topped with buttery, crunchy breadcrumbs that add irresistible texture. Whether you’re looking to wow friends at a family dinner or need a cozy side for the holidays, this casserole delivers big on flavor and warmth, making it a staple in any kitchen’s repertoire.
Ingredients You’ll Need
This Broccoli Cauliflower Casserole Recipe uses a straightforward collection of ingredients that come together brilliantly to create layers of flavor. Each element, from the fresh veggies to the sharp cheeses and a touch of spice, plays an essential role in texture, taste, and color.
- 3 slices sandwich bread (white or wheat; a little dry is best): Provides the crispy, golden breadcrumb topping with a buttery crunch.
- 2 tablespoons unsalted butter (room temperature): Adds richness to the breadcrumbs and cream sauce, enhancing mouthfeel.
- ¼ teaspoon table salt: Brings balance and highlights the veggies’ natural flavors in the breadcrumbs.
- â…› teaspoon freshly ground black pepper: Offers a mild kick to the breadcrumb topping, complementing the creamy base.
- 1 head cauliflower (about 1½ pounds): The star veggie with a mild flavor and firm texture that holds up beautifully in the casserole.
- 1 head broccoli (about 1 pound): Adds vibrant green color and a slightly earthy note that contrasts with the cauliflower.
- 1 tablespoon table salt (plus more to taste): Essential for properly seasoning the boiling water and seasoning the sauce later.
- 2 tablespoons unsalted butter: For sautéeing the onion and creating the roux that thickens the sauce.
- ¼ yellow onion (diced, about 2 tablespoons): Adds a subtle sweetness and depth of flavor to the creamy sauce.
- 1 clove garlic (minced): Brings warmth and aromatic complexity with just a hint of bite.
- 1½ tablespoons all-purpose flour: The thickening agent for the sauce that makes it luscious and smooth.
- 1¼ cups heavy cream: The luscious foundation for the sauce that creates that irresistible creamy texture.
- ¼ cup low-sodium chicken broth (or dry white wine): Adds brightness and a touch of acidity to balance richness.
- 2 pinches freshly grated nutmeg: Offers a gentle, warming spice that elevates the cream sauce without overpowering.
- 1 teaspoon dry mustard powder: Brings a subtle tang that sharpens the flavor of the cheese sauce.
- 1 teaspoon crushed red pepper flakes: A hint of heat to brighten the dish and add dimension.
- â…› teaspoon freshly ground black pepper: Further seasons the sauce with gentle spice.
- ½ cup freshly grated Parmesan cheese: Imparts a salty, nutty depth that enriches the creamy sauce.
- 1 cup freshly shredded sharp cheddar cheese: Adds boldness and melty cheesiness for that classic casserole appeal.
How to Make Broccoli Cauliflower Casserole Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 425°F. Position the oven rack in the middle to ensure even cooking and spray an 11×7-inch casserole dish generously with nonstick cooking spray. This simple setup guarantees your casserole will bake perfectly with a golden crust and bubbly sauce.
Step 2: Make the Breadcrumb Topping
Tear each slice of bread into four pieces to make processing easier. In a food processor fitted with a metal blade, combine the bread pieces with the butter, salt, and pepper. Pulse until the mixture resembles coarse crumbs. Set this delicious topping aside—it will add that perfect crispy layer to your casserole’s finish.
Step 3: Prepare the Vegetables
Trim your cauliflower and broccoli into florets roughly ¾-inch in size. Use the tender parts of the broccoli stalks closest to the florets to avoid tough bites. This uniform size helps the vegetables cook evenly and remain tender yet firm in the casserole.
Step 4: Blanch the Broccoli and Cauliflower
Fill a large pot or Dutch oven about two-thirds full with water and add 1 tablespoon salt. Bring to a roaring boil, then stir and add the broccoli and cauliflower florets. Cook them just until they’re slightly tender but still have a bite, roughly 3-4 minutes. Drain them thoroughly—this step ensures the veggies maintain their vibrant color and won’t get mushy baking later.
Step 5: Create the Creamy Cheese Sauce
In a large skillet over medium heat, melt 2 tablespoons of butter until the foaming subsides. Add the diced onion and sauté until translucent and soft, about 2-3 minutes. Stir in minced garlic and cook quickly for 30 seconds. Sprinkle the flour over the mixture and cook, stirring, for about 1 minute to form a roux that will thicken your sauce.
Lower the heat to medium-low and whisk in the heavy cream and chicken broth (or white wine). Bring the mixture to a low boil while stirring constantly. Then reduce to low and season with nutmeg, dry mustard, crushed red pepper flakes, and black pepper. Cook until the sauce thickens slightly, tasting and adding salt as needed for balance.
Finish by stirring in the freshly grated Parmesan and shredded sharp cheddar cheese, letting them melt smoothly into a rich, cheesy sauce.
Step 6: Combine and Bake
Remove the skillet from heat and gently fold the blanched cauliflower and broccoli into the cheese sauce, ensuring each floret is luxuriously coated. Transfer this mixture to the prepared casserole dish. Evenly sprinkle your breadcrumb topping over the surface for that irresistibly golden finish.
Bake at 425°F for 15-20 minutes, until the edges bubble and the topping turns a perfect golden brown. Serve immediately for the best creamy and crunchy contrast in every bite.
How to Serve Broccoli Cauliflower Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a burst of color and freshness, brightening each rich forkful. For fans of extra crunch, lightly toasted sliced almonds or crispy shallots make a delightful, unexpected topping.
Side Dishes
This casserole pairs beautifully with simple roasted meats like chicken or pork, complementing their savory flavors without overpowering them. A fresh green salad with a tangy vinaigrette also makes fantastic balance to the richness of the casserole, making your meal feel light yet satisfying.
Creative Ways to Present
For a fun twist, serve spoonfuls inside hollowed-out bell peppers or alongside a bed of garlic mashed potatoes. You could even transform this classic casserole into individual ramekins for a charming, personalized touch at dinner parties.
Make Ahead and Storage
Storing Leftovers
Allow your Broccoli Cauliflower Casserole Recipe to cool completely before covering tightly with plastic wrap or transferring to an airtight container. Store refrigerated for up to 3 days, preserving the creamy texture and the delightful flavors.
Freezing
This casserole freezes beautifully. Place it in a freezer-safe container after cooling and freeze for up to 2 months. To avoid topping sogginess, you can freeze the casserole and breadcrumbs separately, then add crumbs just before baking when reheating.
Reheating
Reheat leftovers in the oven at 350°F, uncovered, until warmed through and bubbly—usually about 20 minutes. This will help maintain the crunchy breadcrumb topping and prevent sogginess. Microwave reheating is quicker but may soften the breadcrumbs.
FAQs
Can I use frozen broccoli and cauliflower in this casserole?
Yes, you can substitute frozen veggies, but make sure to thaw and drain them well to avoid excess moisture, which can make the casserole watery. Blanching frozen vegetables quickly before use helps maintain their texture.
Is there a vegetarian version of this Broccoli Cauliflower Casserole Recipe?
Absolutely! Simply swap the chicken broth for vegetable broth or use dry white wine as the recipe suggests to keep it vegetarian-friendly without sacrificing flavor.
Can I prepare this casserole ahead of time and bake later?
Yes! Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add the breadcrumb topping just before baking for best results.
What can I substitute for heavy cream in the sauce?
For a lighter alternative, use whole milk combined with a bit of melted butter, or half-and-half, though the sauce won’t be quite as rich and creamy. Avoid using skim milk as it can result in a thinner sauce.
How spicy is this casserole due to the crushed red pepper flakes?
The red pepper flakes add just a gentle warmth in the background that lifts the flavors without making the dish spicy. If you prefer no heat, simply omit them to keep the casserole milder.
Final Thoughts
This Broccoli Cauliflower Casserole Recipe is truly one of those dishes you’ll revisit over and over because it strikes the perfect balance of comfort, elegance, and veggie goodness. Once you make it, it quickly becomes a go-to for holidays, weeknight dinners, or anytime you want to treat yourself with something wholesome and delicious. So grab your ingredients, roll up your sleeves, and get ready to enjoy a warm, cheesy, satisfying slice of home-cooked happiness.
Print
Broccoli Cauliflower Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting broccoli cauliflower casserole featuring tender florets coated in a rich, creamy cheese sauce, topped with homemade crispy buttered breadcrumbs and baked until golden and bubbly. Perfect as a hearty side or a vegetarian main dish.
Ingredients
Breadcrumb Topping
- 3 slices sandwich bread (white or wheat; a little dry is best)
- 2 tablespoons unsalted butter (room temperature, ¼ stick)
- ¼ teaspoon table salt
- â…› teaspoon freshly ground black pepper
Vegetables
- 1 head cauliflower (about 1½ pounds)
- 1 head broccoli (about 1 pound)
- 1 tablespoon table salt (for boiling)
Cream Sauce
- 2 tablespoons unsalted butter (¼ stick)
- ¼ yellow onion (diced, about 2 tablespoons)
- 1 clove garlic (minced)
- 1½ tablespoons all-purpose flour
- 1¼ cups heavy cream
- ¼ cup low-sodium chicken broth (or dry white wine)
- 2 pinches freshly grated nutmeg
- 1 teaspoon dry mustard powder
- 1 teaspoon crushed red pepper flakes
- â…› teaspoon freshly ground black pepper
- Salt to taste
- ½ cup freshly grated Parmesan cheese
- 1 cup freshly shredded sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F and position the rack in the middle. Lightly spray a 2-quart (11×7-inch) casserole dish with nonstick cooking spray to prepare for baking.
- Prepare Breadcrumbs: Tear each slice of bread into 4 pieces for easier processing. Place the bread pieces, butter, salt, and pepper in a food processor fitted with a metal blade. Pulse in short 1-second bursts about ten times until coarse breadcrumbs form. Set aside the breadcrumb mixture.
- Prepare Vegetables: Trim the cauliflower and broccoli into approximately ¾-inch florets, including about ½-inch of stalk for the broccoli florets. This ensures even cooking and texture.
- Blanch Vegetables: Fill a large pot such as a Dutch oven or stockpot with water, about two-thirds full, and add 1 tablespoon of salt. Bring to a rolling boil. Stir the water and add the cauliflower and broccoli florets. Cook just until slightly tender but still with a bite, about 3-4 minutes. Drain thoroughly to remove excess water.
- Sauté Aromatics: Heat a large skillet over medium heat and add 2 tablespoons butter. Once the butter foam subsides, add the diced onion and cook until softened and translucent, approximately 2-3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make Roux and Sauce: Sprinkle 1½ tablespoons flour evenly over the onion and garlic mixture. Stir well and cook for about 1 minute to cook out the raw flour taste. Reduce heat to medium-low and slowly whisk in 1¼ cups heavy cream and ¼ cup low-sodium chicken broth or dry white wine. Bring the mixture to a gentle boil while continuously whisking.
- Season and Thicken Sauce: Lower the heat to low and add 2 pinches freshly grated nutmeg, 1 teaspoon dry mustard powder, 1 teaspoon crushed red pepper flakes, â…› teaspoon black pepper, and salt to taste. Stir often until the sauce thickens slightly, creating a rich and flavorful base.
- Add Cheese: Stir in ½ cup freshly grated Parmesan cheese and 1 cup shredded sharp cheddar cheese. Continue stirring until the cheese is fully melted and incorporated, resulting in a smooth, creamy cheese sauce.
- Combine Vegetables and Sauce: Remove the skillet from heat. Gently add the blanched cauliflower and broccoli into the cheese sauce, folding carefully to coat all the florets evenly without breaking them apart.
- Assemble Casserole: Transfer the cheesy broccoli and cauliflower mixture evenly into the prepared casserole dish. Sprinkle the breadcrumb mixture liberally over the top to form a crunchy crust.
- Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is a beautiful golden brown.
- Serve: Remove from the oven and serve immediately while hot and creamy for a delicious vegetable casserole experience.
Notes
- Using slightly stale or dry bread for the breadcrumb topping yields the best texture.
- You can substitute chicken broth with dry white wine for a subtle depth of flavor.
- Do not overcook the vegetables during blanching; they should retain some bite to avoid becoming mushy after baking.
- Adjust the seasoning in the cheese sauce as per taste before adding vegetables.
- For a vegetarian version, use vegetable broth in place of chicken broth.
