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Broccoli & Cauliflower Casserole
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5 from 1 vote

Broccoli & Cauliflower Casserole

This Broccoli & Cauliflower Casserole is absolutely outstanding! It's a lovely way to enjoy these healthy vegetables in a nice cheesy sauce!
Prep Time20 minutes
Cook Time40 minutes
Passive Time5 minutes
Servings: 4
Author: Francine Lizotte
Course: Side Dish
Cuisine: International
Keyword Casserole, Easter, Easy Recipe, Holidays & Events, Vegetables

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.