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Broccoli Cauliflower Casserole

Broccoli Cauliflower Casserole

Roasted garlic and rosemary broccoli cauliflower gratin -- its a mouthful, but the yummiest kind.MORE+LESS-

Make with

Progresso Breadcrumbs


head broccoli, broken into florets


head cauliflower, broken into florets


tablespoons extra-virgin olive oil, divided


head garlic, with the end sliced off


pinches rosemary salt (or regular kosher salt)


tablespoons butter, divided


tablespoons fresh rosemary, chopped


tablespoons all-purpose flour


cup freshly grated Parmesan cheese


cup Progresso™ panko bread crumbs

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  • 1

    Preheat oven to 400°F. Arrange the broccoli and cauliflower on a baking sheet and drizzle with 2 tablespoons oil. Place the garlic head in a small piece of aluminum foil and drizzle with remaining oil. Fold to seal. Place on baking sheet with veggies. Sprinkle the veggies with rosemary salt (or regular salt.) Bake for 30 minutes.

  • 2

    Melt the butter in a small saucepan over medium. Squeeze the roasted garlic cloves out of the skins into the pan. Add the chopped rosemary and mash everything together with fork or wooden spoon.

  • 3

    Add the flour and whisk until combined. Might need to do a little more mashing. Add the milk and a pinch of salt; whisk until thickened and creamy, about 5 minutes.

  • 4

    Off the heat, add the grated Parmesan cheese. Stir to combine.

  • 5

    Transfer the roasted veggies to a small casserole dish and pour the cream sauce on top.

  • 6

    In a small bowl, melt the remaining tablespoon butter and add the panko. Toss to combine.

  • 7

    Sprinkle the panko over the top of the casserole. Bake another 20 minutes, or until browned on top.

No nutrition information available for this recipe

More About This Recipe

  • Can you believe Thanksgiving is like 15 minutes from now? Whaaaaat.

    I especially can't believe Thanksgiving is that close because I have two little munchkins inside me about to escape from belly prison like bandits on the RUN. These babes are active and insano in the belly membrano. But I'll take it.

    Just like I'll take this dang Broccoli and Cauliflower Casserole we've got goin' on. It's infused with rosemary and roasted garlic and smothered in a cream sauce and topped with crunchy panko and OH.

    Okay, so first get your broccoli and cauli broken into little florets. Done.

    Then ya slice off the end of your garlic head and wrap it in a little foil. Drizzle some olive oil over it. Magical things are about to happen in that there oven of yours.

    Roasted! (Said like Jim Carrey in The Mask.)

    Then you'll melt some butter in a little pan and add the roasted garlic cloves, along with some freshly chopped rosemary. Smash it as best you can!

    Then add the flour and keep smashing until the cloves are smooth and...smashed.

    Add some milk and cheese and get it all creamy and dreamy.

    Pour the sauce over the veggies (which you've transferred to a small casserole dish) and look into its eyes. Top it with panko. Oh my heavenly face.

    And there it is. All baked and bubbly and creamy and calling out your name. "Lovah….oh lovah…" Did I just say that out loud?


    Bev just finished it and needs to lie down. She's so happy. For more musings visit her blog Bev Cooks and her Tablespoon profile.

  • 1 (2 pound) head cauliflower, trimmed and cut into 1-inch florets
  • 1 pound broccoli florets, cut into 1-inch pieces
  • ¼ cup unsalted butter, divided
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 ounces reduced-fat cream cheese, at room temperature
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 cup shredded sharp white Cheddar cheese
  • ¾ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese

Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray set aside.

Add 1 inch of water to a large stockpot fitted with a steamer basket cover and bring to boil. Add cauliflower florets first, then top with broccoli florets steam, covered, until slightly tender, about 6 minutes. Remove the vegetables from the pot set aside. Discard the water and clean the pot.

Heat 2 tablespoons butter in the pot over medium heat. Add flour and cook, stirring constantly, until nutty, about 1 minute. Gradually stir in milk, whisking constantly, until simmering. Whisk in cream cheese, garlic powder, onion powder, pepper and salt. Cook, whisking constantly, until thickened and smooth, about 2 minutes. Reduce heat to low and gradually add Cheddar, whisking until melted after each addition. Remove from heat. Add the broccoli and cauliflower to the sauce and stir to coat. Transfer to the prepared baking dish.

Microwave the remaining 2 tablespoons butter in a medium microwaveable bowl on High until melted, about 25 seconds. Stir in panko and Parmesan until fully coated sprinkle evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.

How to Make this Cauliflower Casserole Recipe


  • Cauliflower — large head, cut in small florets.
  • Broccoli — large head, cut in small florets.
  • Chicken breast — cooked. Alternatively, you can use any boneless skinless part of the chicken. This is a great recipe to use up any leftover chicken you may have in the fridge!
  • Cream cheese — softened to room temperature. You can also substitute with reduced-fat cream cheese if you prefer.
  • Half-half cream
  • Mozzarella — shredded
  • Seasoning — garlic powder, onion powder, salt, and pepper


Prep the Oven and Vegetables

  1. Adjust the oven rack to the middle position, and preheat oven to 425°F.
  2. Steam the head of cauliflower and broccoli by filling a large pot with about 2 cups of water and place a steamer basket in the bottom.
  3. Bring the water to a boil. Add the cauliflower and broccoli florets into the steamer basket. Cover the pot and steam for about 5 minutes.

Prep the Chicken and Cheese Mixture

  1. In a large bowl add cooked chicken, cream cheese, half-half cream, mozzarella, garlic powder, onion powder, salt and freshly ground black pepper. Mix until combined.
  2. Remove the cauliflower and broccoli from the heat and place in the cream cheese mixture bowl.

Bringing Everything Together and Bake

  1. Spoon the cauliflower and broccoli mixture into an oiled casserole dish and top with remaining mozzarella cheese. Bake uncovered for 10 minutes or until the cheese is melted.

Tips To Making This Broccoli Cauliflower Casserole

  • If you prefer the cheese to be a little bit more golden on the top, you can turn the broiler on high for the final 3 minutes and broil it. Keep a close eye on it, as it can quickly go from golden brown to burnt!
  • Shred your own cheese! I know it can be a little bit of extra work but store-bought shredded cheese comes coated with a powder to prevent them from clumping, this can make the cheese grainy when melted. So shredding your own cheese gives you a smoother finish.
  • Don’t have fresh cauliflower or broccoli? Frozen florets work as well! Just be sure to steam them fully to avoid extra water.
  • Got leftover chicken or another protein? Add it to this casserole. We use diced chicken breast for this casserole but feel free to make it your own, just make sure to make sure there’s no bones or skin.

  • 1/2 Cup plain dry breadcrumbs
  • 1/4 Cup plus 2 tablespoons grated Parmesan cheese, divided
  • 2 Tablespoons butter, melted
  • 1 1/2 Teaspoon Italian seasoning, divided
  • 16 Ounces frozen broccoli florets, thawed
  • 16 Ounces frozen cauliflower florets, thawed
  • 2 Tablespoons butter
  • 1 onion, chopped
  • 2 Tablespoons flour
  • 1 Teaspoon garlic salt
  • 1/4 Teaspoon black pepper
  • 1 1/4 Cup milk
  • 4 Ounces cream cheese, cubed

Preheat oven to 350 degrees.

Mix the breadcrumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter, and 1/2 teaspoon of the Italian seasoning in small bowl and set aside. Cut up any large broccoli or cauliflower florets into bite-sized pieces.

Melt 2 tablespoons butter in large skillet on medium heat. Add the onion and cook about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt, and pepper. Add the milk and cook until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese and cook, stirring until cream cheese is melted. Add the vegetables and toss gently to coat. Spoon into a 2-quart baking dish. Sprinkle top evenly with crumb mixture.

What to Serve with a Breakfast Casserole

Although this low carb breakfast is a hearty meal it is extra delicious with a low carb side. Make a breakfast into a hearty lunch with a batch of keto veggie breakfast biscuits. Serve with a side of low carb hash browns too!


Vegetable Egg Loaf

Turnip Hash Browns

Broccoli Cauliflower Casserole

Are you looking for a tried and true side dish for your holiday table? Or are you already a fan of the oh-so-good cheesy Broccoli Cauliflower Casserole but cannot fit another thing in the oven? This Crock Pot Broccoli Cauliflower Casserole recipe is perfect for your needs!

Hey y&rsquoall! GOODe Ole Boy here!

We&rsquore toiling away in the kitchen gettin&rsquo the turkey an all the fixins ready for Thanksgiving and there just ain&rsquot enough room in the oven for everything we have to cook! Cris and I have resorted to rock paper scissors to see who gets to use it for the dishes each of us is making. She keeps winning and it&rsquos driving me crazy. I mean, how in the world does paper beat rock anyways.

That got me to thinkin&rsquo how we could use one of our crock pots to save some stove time. Cris purchased a 9×13 casserole crock pot the other day and I&rsquom gonna make GOODe use of it!

I took my momma&rsquos broccoli cauliflower casserole bake and adapted it for the crock pot and it is just as delicious! You still need to use your oven&rsquos broiler for the crunchy topping, but it is for only about 2 minutes. (I snuck that in while Cris was taste-testing her corn casserole)

More Casserole Recipes:

This is a great way to use up leftover turkey after Thanksgiving or for leftover chicken Chicken and Biscuits Casserole.

This is a great no canned soup comfort food meal that always gets great reviews: Chicken and Rice Casserole.

This lower carb and veggie heavy Zucchini Casserole is a great way to use up a lot of zucchini.

Here&rsquos another cheesy holiday side which can be made ahead: Cheddar Green Bean Casserole.

Easy Fish Casserole: They say not to eat fish and cheese, but that&rsquos because they&rsquove never tried this recipe inspired by my grandmother&rsquos recipe.

Thanks so much for reading! If you make this recipe, please come back and let me know by leaving a star rating and review!

Cheesy Broccoli-Cauliflower Bake Recipe

I bet many my readers are starting to think about the big night (Thanksgiving dinner) and already planning what to make, especially what will go along with the juicy and delicious roasted turkey. My family always like to serve it with roasted green beans, mashed potatoes, rice, salads, some type of stuffing, and cranberry sauce. But, I think baked casserole dishes are also a big hit for Thanksgiving dinner, right?

Keeping this in mind, I made this recipe a few days ago, and we love it. I was trying to make a veggie casserole because we already eat a lot at this dinner. I thought a lighter, veggie dish was the right way to go. Since this is a veggie casserole, many of you may think, “Hum… This is a little blah…” But you are about to change your mind! Give it a try.

The crunchy and yummy crust on the top of this dish and the softness of the veggies inside and the melted mozzarella cheese make this Broccoli-Cauliflower Bake a winner. Give it a try because it is really easy-to-make, gluten-free, healthy, and so cheesy.

I made this Broccoli-Cauliflower Bake on Sunday and kept it in the fridge for more than 3 days. I took some to work and warmed it up in the microwave for lunch, and it was still very flavourful. I believe you can keep it in the fridge for up 5 days, but I don’t think it will last that long just because this is so D.E.L.I.C.I.O.U.S.! The panko really adds that extra crunch. I’ve been using it a lot recently, see my Roasted Green beans with Garlic Panko and Garlic Panko Salmon Recipe.

If you’re in the mood for another casserole dish, you should try my Broccoli and Cauliflower Casserole Recipe, Brussels Sprouts Casserole Recipe, and Zucchini Casserole Recipe! They are packed with vegetables and so delicious!!

Easy Baked Broccoli Casserole (Cozy, Down-Home Comfort Food)

I get it -- it can be challenging at best, and near impossible at the worst of times to get kids to eat enough green vegetables, especially broccoli. However, that could all be about to change with this fantastic paleo broccoli casserole recipe. It’s got plenty of healthy green broccoli florets stashed away underneath a thick and creamy casserole topping of mushrooms, garlic, egg, mayonnaise, mustard, and arrowroot flour. Enjoy a tasty paleo-friendly casserole while making sure your kids eat their veggies too. As an added bonus, it's great for preparing in advance and serving to dinner guests.

The Importance of Eating Green Vegetables

It’s vital to get kids to eat enough fruits and vegetables as they grow up to keep them strong and healthy. Unfortunately, in the modern world of convenience, a lot of children these days fill up on processed junk food instead. Home cooked healthy meals have been replaced by microwavable TV dinners in far too many households. Worst of all, these bad eating habits can accompany children into their adult lives as well. Studies have shown that the earlier that you start kids with healthy eating habits, the more likely they will retain those habits throughout their lives. (1)

Part of healthy eating involves eating nutrient-dense fruits and vegetables. Of particular importance are green vegetables. They are incredibly nutritious, being packed full of vitamins, minerals, phytonutrients, and antioxidants that help to prevent serious conditions such as cancer, cardiovascular disease, and diabetes. (2) Cruciferous vegetables like broccoli, cauliflower, and cabbage, in particular, are excellent sources of these nutrients, especially when it comes to having cancer-fighting properties. (3)

This broccoli recipe has got plenty of flavor from the mushrooms and onion baked in with chicken stock and arrowroot flour. It even includes Dijon mustard and paleo approved mayonnaise to make this casserole extra creamy and delicious, so you won’t miss the cheese and cream.

Mixing and matching different food types in paleo recipes is a fantastic way to get your taste buds accustomed to foods that you may not initially enjoy. Much like roasting brussels sprouts can give some people a whole new outlook on them, so too can cooking broccoli in a casserole dish like this do the same. Give it a try — it could just be the first step to turning your family into lifelong broccoli fans.

PS. After you give this casserole a try, why not check out a few of the other awesome paleo-friendly casserole recipes that we have on the site? This amazing buffalo chicken casserole is high in protein and bursting with flavor. There’s also this great eggplant beef casserole that’s incredibly easy to make and perfect for anyone on a budget. Finally, check out this sweet potato paleo casserole. Just like the title says, it’s even better than Grandma’s.

A Plant-Based Vegan Farro Casserole

This vegan casserole is an homage to my mom’s Broccoli and Rice casserole I had as a child. It was a special dish, reserved for holidays and celebrations. I don’t know the exact recipe. Yet, I know the classic version involved canned cream soup, rice pilaf, and fresh steamed broccoli.

I loved all of the rich, creamy flavor of that original dish. I also loved finding the big pieces of broccoli nestled in small grans of rice. I wanted to keep that same comfort food flavor. Yet, this classic dish needed a whole foods, plant-based update.

Cheesy Cauliflower Rice & Broccoli Bake

Consider this my healthier, vegan homage to a cheesy broccoli rice casserole.

However, I don’t like the words “casserole” or “hot dish.” Hearing them conjures up images of church basements and mystery potlucks. So, instead, why don’t we call this a bake? Glad you’re on board.

This recipe screams fall and the holidays. Am I jumping the gun on fall-themed dishes? I say no.

Cauliflower and broccoli are in my part of the world at the moment and I’m putting them to good use recreating one of my favorite side dishes.

Anything with broccoli covered in “cheese” (in this case, vegan parmesan – aka gold dust and my go-to mac ‘n’ cheese sauce) is a winner in my book.

This recipe is easy to make, requiring just 10 ingredients and simple methods. Plus, it comes together in just a little more than an hour.

The base is lightly sautéed cauliflower rice and steamed broccoli tossed in vegan parmesan cheese and my super velvety mac ‘n’ cheese sauce.

Then it’s poured into a baking dish, topped with more vegan parm, and baked! A short 30-45 minutes later you have a bubbly, golden brown masterpiece on your hands.

I hope you love this recipe! It’s:

Surprisingly healthy
& Super tasty

This is the perfect side for weeknight meals or to bring along to holiday gatherings. People won’t believe this is dairy- and gluten-free.

Bonus tip! To make this dish entrée-worthy, add in 1 cup cooked chickpeas for even more fiber and protein.

If you try this dish, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Watch the video: Μπρόκολα σουφλέ (January 2022).