Cheesy Cauliflower & Veggie Casserole
This warm and creamy casserole combines tender cauliflower, broccoli, carrots, and peas with a rich, cheesy sauce, baked until bubbly and golden. It’s a delicious way to enjoy vegetables — creamy, cheesy, and satisfying, making it an ideal side dish or vegetarian main.
Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: ~55 minutes
Serves: 6–8
Ingredients
Vegetables:
1 medium cauliflower, cut into small florets (about 4 cups)
2 cups broccoli florets
1 large carrot, sliced thin or julienned
1 cup frozen peas, thawed
Cheese Sauce:
2 tbsp olive oil
2 tbsp all-purpose flour
2 cups (480 ml) milk (whole or 2%)
1 cup (120 g) shredded cheddar cheese
½ cup (50 g) Parmesan cheese, grated
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
Salt & pepper, to taste
Topping:
½ cup (50 g) shredded mozzarella cheese
½ cup (30 g) panko breadcrumbs
1 tbsp olive oil
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat oven
Set oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
Prepare vegetables
Steam or blanch cauliflower, broccoli, and carrots for 4–5 minutes until just tender. Drain well.
Add peas and set aside.
Make cheese sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
Slowly whisk in milk until smooth and thickened (5–6 minutes).
Stir in cheddar, Parmesan, garlic powder, onion powder, paprika, salt, and pepper until melted and creamy.
Assemble casserole
Combine vegetables with cheese sauce, mixing to coat evenly.
Transfer mixture into prepared casserole dish.
Add topping
Mix mozzarella, breadcrumbs, and olive oil. Sprinkle evenly on top.
Bake
Bake uncovered for 25–30 minutes until golden brown and bubbly.
Serve
Garnish with fresh parsley and serve warm.
Notes & Tips
For extra flavor: add sauteed onions, mushrooms, or zucchini.
To make it more filling: mix in cooked quinoa, rice, or pasta.
For a lighter version: replace half the cheddar with Greek yogurt for creaminess.
Great for make-ahead: assemble up to a day in advance, refrigerate, and bake before serving.
Frequently Asked Questions
Q: Can I freeze this casserole?
Yes — assemble and freeze before baking, then bake straight from frozen (add ~15 minutes to cook time).
Q: Can I make it gluten-free?
Yes — use gluten-free flour or cornstarch for the cheese sauce and gluten-free breadcrumbs.
Q: Can I make it without breadcrumbs?
Yes — just top with extra cheese for a gooey topping instead of crispy.
Nutritional Information
Calories: ~230 kcal
Protein: 11 g
Fat: 14 g
Carbohydrates: 16 g
Fiber: 4 g
Sodium: ~330 mg