Description
This Broccoli Cauliflower Casserole is a comforting and creamy side dish featuring tender broccoli and cauliflower baked in a rich cheese sauce with a crispy crumb topping. Perfect for family dinners or holiday gatherings, it offers a delightful combination of textures and savory flavors.
Ingredients
Scale
Vegetables
- 4 cups broccoli, washed and cut into 1 inch pieces
- 3 cups cauliflower, washed and cut into 1 inch pieces
Sauce
- ¼ cup butter
- 1 cup onion, diced
- 4 cloves garlic, minced
- ¼ cup all purpose flour
- 2 cups milk
- 1 tbsp thyme, fresh
- 2 tsp salt
- 1 tsp black pepper
- 2 cups sharp cheddar cheese, shredded
- ⅓ cup parmesan cheese, shredded
Crumb Topping
- 1½ cups plain bread crumbs
- 2 tsp garlic powder
- 2 tbsp butter, melted
Instructions
- Preheat and Prepare Vegetables: Preheat oven to 350°F (175°C). Heat a large pot of water to boiling for blanching the vegetables.
- Cook Broccoli and Cauliflower: Boil or steam the broccoli and cauliflower pieces in the pot of boiling water for 5 minutes until they are semi-tender. Drain thoroughly and place the vegetables in a lightly greased 9x13 inch baking dish.
- Make the Cream Sauce: In a large skillet, melt ¼ cup of butter over medium heat. Add the diced onion and minced garlic, cooking about 4-5 minutes until tender and fragrant. Whisk in the flour and cook briefly until it forms a thick paste. Gradually whisk in the milk, stirring constantly until the mixture is smooth and creamy. Season the sauce with salt, black pepper, and fresh thyme.
- Assemble the Casserole: Pour the creamy sauce evenly over the broccoli and cauliflower in the baking dish. Sprinkle the shredded sharp cheddar and parmesan cheese evenly over the top.
- Prepare the Crumb Topping: In a small bowl, mix together the plain bread crumbs, garlic powder, and melted butter until well combined. Spread this crumb mixture evenly over the top of the cheese layer.
- Bake: Bake the casserole in the preheated oven at 350°F for 20 minutes until the top is golden brown and the broccoli and cauliflower are tender throughout.
Notes
- Use fresh broccoli and cauliflower for the best texture and flavor.
- Can be prepared up to 48 hours ahead of time; store covered in the refrigerator and bake before serving. Bake until bubbly in the center.
- If the sauce is too thick because of the removed chicken broth, add a little extra milk to reach your desired consistency.
- To make it gluten free, substitute the all-purpose flour and bread crumbs with gluten-free alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 40 mg
