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
Scale
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.
