Description
Create the ultimate comfort food with this creamy and cheesy Broccoli Cauliflower Casserole. You make a rich, homemade cheese sauce from scratch—no condensed soup needed! Top it with crispy breadcrumbs for the perfect texture contrast. This dish is fantastic as a holiday side or an easy weeknight main.
Ingredients
Scale
- 1 head broccoli, cut into florets
- 1 head cauliflower, cut into florets
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed slightly
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon paprika
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Gruyère cheese, shredded (or substitute Monterey Jack)
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter (for topping)
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly grease an 8×8 inch baking dish.
- Steam or blanch the broccoli and cauliflower florets until they are tender-crisp. Drain them well and set them aside.
- Make the cheese sauce: Melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
- Gradually whisk in the warm milk until the mixture is smooth. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
- Remove the pan from the heat. Stir in the salt, pepper, nutmeg, and paprika.
- Add the shredded cheddar and Gruyère cheeses to the sauce, stirring until completely melted and smooth.
- Gently fold the cooked broccoli and cauliflower into the cheese sauce until everything is evenly coated.
- Pour the mixture into your prepared baking dish.
- In a small bowl, combine the panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
- Let the casserole rest for 5 minutes before serving.
Notes
- For a Keto/Low-Carb version, skip the breadcrumbs and top with extra shredded cheese mixed with a few tablespoons of almond flour instead.
- Using freshly shredded cheese melts much better than pre-shredded varieties.
- You can blanch the vegetables in salted water for extra flavor before steaming.
- This casserole reheats well; cover it loosely with foil before warming in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 75mg