Broccoli & Cauliflower Casserole
Often, a side dish completes a dish but many times, it can be the star 🌟 of the meal! As much as I enjoy prioritizing the protein, I also like to put the meat in the back row and put my side dish under the spotlights!
Casseroles are a good example of bringing a simple steamed fish 🐟, an oven-baked chicken or simply grilled pork chops to an amazing feast. I think of a Vegetable Tian, my lovely Sweet Potato Casserole, a nice Italian Caponata, my Onion Soufflé, the famous Scalloped Potatoes, and many more.
Another one that is amazingly comforting that has my guests returning for seconds… and thirds is my delicious Broccoli & Cauliflower Casserole! It doesn’t matter if it’s Easter 🐰, Thanksgiving or during the Holidays, this recipe is always celebrated!
This casserole is totally a “wow” 😍! Not only is it very easy but also so tasty and satisfying! What takes the most time is to cut the vegetables into medium-size florets – don’t go any smaller or else they won’t hold their shape. After that’s done, they’re steamed for a few minutes and set aside while making the sauce.
What makes this delightful Broccoli & Cauliflower Casserole is obviously the cheese sauce 🧀. There are a few things I’d like to highlight. When the flour is added, it’s important to stir constantly for a couple minutes to remove the raw taste from it otherwise it will taste floury and it’s not really the flavor profile we’re looking for.
After the milk and chicken broth are stirred in the mixture, make sure there’s no lumps before adding the cheese. I normally mix for a couple minutes as well. I don’t use a whisk as the onions 🧅 tend to stick between the wires.
Anytime cheese is added to a hot mixture, it’s crucial to add a small amount at a time, stir well until it’s melted before adding more. Also reduce the heat or turn it off. These two tips will prevent the cheese from separating or getting grainy and you’ll end up with a nice smooth and creamy texture 😉.
I like using what ever I have in my cheese drawer. For a colorful presentation, yellow cheese is the way to go but nothing is stopping you from using white instead. Do not, and I repeat, do not use pre-grated cheese! To prevent the cheese from clumping, manufacturers add cellulose which is essentially wood pulp… Frankly, I’ve never bought any of those bags and I’m not about to.
This Broccoli & Cauliflower Casserole is perfect for any occasion! It’s creamy, colorful and delicious 😋… a perfect side for your proteins! Also, this casserole is a lovely way to enjoy these healthy vegetables in a flavorful cheese sauce!
Bon Appétit! 🍽
Here are several more incredible side dish recipes for you to enjoy… 😀
– Pilau Rice
– Sambal Green Beans
– Fondant Potatoes
– Aloo Gobi
– Quick & Easy Bok Choy
– Spring Pea Salad
– Baked Autumn Veggighetti
and for even more side dish recipes, click on this link… Recipe Category • Sides & Vegetables
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Broccoli & Cauliflower Casserole
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Ingredients
CASSEROLE
- 3/4 lb. (12 oz.) cauliflower florets tips & tricks
- 3/4 lb. (12 oz.) broccoli florets
- 6 tbsp. unsalted butter
- 3/4 cup yellow onions, diced
- 1/2 tsp. ground Himalayan pink salt, or to taste
- 2 large cloves garlic, pressed
- 1/4 cup unbleached all-purpose flour
- 1 cup whole milk
- 1 cup low-sodium chicken broth
- 3/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 cup sharp Cheddar cheese, grated
TOPPING
- 1/2 cup Panko breadcrumbs
- 2 tbsp. unsalted butter, melted
- 1/2 tsp. smoked paprika, or as needed
Directions
- In a medium pot, place a steaming basket and fill up with water up to the bottom of the basket; bring to a boil.
- Add cauliflower florets first followed by broccoli florets and spread out evenly; steam for 4 minutes.
- Remove the florets and transfer to a large bowl; set aside.
- Preheat oven to 375ºF and grease a 3-quart baking dish; set aside.
- In a medium skillet over medium heat, add butter and when melted, add onions; sauté for 3 minutes or until translucent.
- Add garlic and cook for only 1 minute. Add flour and cook for 2 minutes, stirring constantly.
- Pour in milk and stir until the sauce thickens, making sure there are no lumps in the mixture.
- Add chicken broth and season with freshly ground black pepper. Mix until nicely blended.
- Working in batches, add cheese and stir well between each addition.
- Remove from the heat and pour 1/3 sauce over the vegetables; stir gently. Pour another 1/3 sauce and stir to coat.
- Transfer to the prepared baking dish and pour the remaining sauce over the veggies; set aside.
- In a small bowl, combine breadcrumbs and melted butter; stir to mix.
- Evenly spoon the breadcrumb mixture over the vegetables. Sprinkle on the smoked paprika.
- Transfer the dish to the preheated oven and bake for 20 to 30 minutes or until the cheese is bubbly and the breadcrumbs are browned.
- Remove from the heat and let it rest for 5 minutes before serving.
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I made this casserole for my Thanksgiving dinner last night and it was gone in no time! Chef Frankie, you’re the BEST 😍
Awww, thank you 🙏! It’s certainly a casserole that don’t last around! The same with Green Bean Mushroom & Almond Casserole, both disappear quite fast! Enjoy your day 🌞