Cauliflower and Broccoli Casserole
A creamy, cheesy cauliflower and broccoli casserole with a crunchy breadcrumb topping—easy enough for weeknights and special enough for gatherings.
Ingredients
Vegetables
- 1 medium head cauliflower cut into florets (about 4 cups)
- 1 medium head broccoli cut into florets (about 4 cups)
Sauce
- 3 tbsp unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 3 tbsp all-purpose flour
- 1 ½ cups whole milk
- ½ cup sour cream or plain Greek yogurt
- 1 tsp Dijon mustard
- ½ tsp smoked paprika optional
- Salt and freshly ground black pepper to taste
Cheese
- 1 ½ cups shredded sharp cheddar cheese divided
- ½ cup grated Parmesan divided
Topping
- 1 cup panko breadcrumbs or crushed crackers
- 2 tbsp olive oil or melted butter for topping
- Fresh parsley or chives chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C) and butter a 9x13-inch baking dish. Steam or blanch cauliflower and broccoli for 4–5 minutes until just tender-crisp. Drain well.
- Melt butter in a saucepan over medium heat. Cook onion until translucent, add garlic for 30 seconds. Whisk in flour and cook 1 minute. Slowly whisk in milk and cook until thickened. Remove from heat and stir in sour cream, Dijon, smoked paprika, half the cheddar, and half the Parmesan. Season with salt and pepper.
- Fold the sauce into the drained vegetables and transfer to the prepared dish. Sprinkle remaining cheddar and Parmesan over the top.
- Mix panko with olive oil or melted butter and sprinkle evenly on top. Bake 20–25 minutes until bubbly and golden. Broil 1–2 minutes if extra browning is desired. Let rest 5–10 minutes before serving.
Notes
- To make ahead: assemble and refrigerate up to 24 hours; add a few extra minutes to bake time when cold.
- Use almond flour or crushed pork rinds for a low-carb topping.
- For extra richness, substitute 1/2 cup of the milk with cream.
Nutrition
Calories: 320kcalCarbohydrates: 16gProtein: 14gFat: 22gSaturated Fat: 11gSodium: 460mgSugar: 7g
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