Description
This Cauliflower Broccoli Bake is a comforting, cheesy casserole featuring tender steamed broccoli and cauliflower florets smothered in a velvety garlic-flavored cheese sauce, then baked until bubbly and golden. Perfect as a side dish or a hearty main course with optional protein additions.
Ingredients
Scale
Vegetables
- 1 pound broccoli florets
- 1 pound cauliflower florets
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
Oils & Seasonings
- 3 tablespoons garlic flavored olive oil, divided (or regular olive oil)
- Salt and freshly ground black pepper, to taste
- ½ teaspoon Dijon mustard
- ¼ to ½ teaspoon smoked paprika, or to taste
Cheese Sauce
- 1 cup shredded cheddar cheese, divided (¾ cup and ¼ cup)
- 1 tablespoon cornstarch
- 12 ounces fat free evaporated milk (about 1½ cups)
- ¼ cup shredded mozzarella cheese
Instructions
- Prep for baking: Preheat your oven to 400˚F. Lightly drizzle some olive oil on the bottom of a 9×9-inch baking dish and spread it evenly to prevent sticking. Set the dish aside.
- Steam the vegetables: In a large skillet, bring ½ inch of salted water to a boil. Add broccoli and cauliflower florets, cover, and steam over high heat for about 4 minutes until the vegetables are crisp-tender. Drain well in a colander and set aside.
- Sauté onions: Wipe out the skillet then add 2 tablespoons of olive oil. Heat over medium-high and add the thinly sliced onion. Cook for 2 to 3 minutes until softened and translucent.
- Add garlic and vegetables: Stir in the minced garlic and cook for 1 more minute. Return the drained broccoli and cauliflower to the skillet. Season with salt and freshly ground black pepper. Cook for about 2 minutes, stirring occasionally until the vegetables develop a lightly golden color. Remove from heat.
- Transfer veggies to baking dish: Move the cooked vegetables into the prepared baking dish and spread evenly.
- Prepare the cheese sauce: Clean the skillet and add the remaining 1 tablespoon of olive oil. Over low heat, combine ¾ cup of shredded cheddar cheese, cornstarch, evaporated milk, Dijon mustard, salt, pepper, and smoked paprika. Stir constantly with a whisk until the cheese melts and the sauce thickens, about 2 minutes.
- Combine and top: Pour the cheese sauce over the vegetables in the baking dish and gently stir to combine everything. Sprinkle the remaining ¼ cup cheddar and ¼ cup mozzarella cheese evenly over the top.
- Bake: Place the dish in the oven and bake for 20 minutes or until the casserole is bubbly and the cheese on top is lightly browned.
- Rest and serve: Remove from oven and let the casserole stand for 5 to 8 minutes to set before serving for best texture and flavor.
Notes
- Prep ahead: The casserole can be assembled up to one day in advance and refrigerated until ready to bake.
- Vegetable swaps: Substitute cauliflower with vegetables like Brussels sprouts or green beans for variety.
- Veggie texture: Steam vegetables until crisp-tender to avoid soggy casserole.
- Cheese sauce tip: Keep heat low and stir continuously for a smooth, velvety sauce.
- Cheese variations: Try mixing cheddar with gruyere or parmesan for different flavor profiles.
- Main course option: Add cooked chicken, crispy bacon, or canned tuna to turn this side into a hearty main dish.
- Season well: Don’t forget to season veggies while sautéing to enhance overall flavor.
Nutrition
- Serving Size: 1 serving (about 1/4 of the casserole)
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg
