Veggie Casserole with Cauliflower and Broccoli
This Veggie Casserole with Cauliflower and Broccoli is a creamy, cheesy, and nutritious dish that’s perfect as a side or even a light main course. Packed with fiber, vitamins, and antioxidants, this dish combines roasted cauliflower and broccoli in a luscious cheese sauce, baked until golden and bubbly. It’s an easy, delicious way to enjoy vegetables!
Ingredients
(Serves 6)
For the Casserole:
1 medium head cauliflower, cut into florets (~4 cups)
1 medium head broccoli, cut into florets (~4 cups)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
For the Cheese Sauce:
2 tablespoons butter (or olive oil for dairy-free)
2 tablespoons all-purpose flour (or gluten-free flour)
1 ½ cups milk (or unsweetened plant-based milk)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt (adjust to taste)
¼ teaspoon paprika
1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
¼ cup grated Parmesan (optional for extra flavor)
For the Topping:
½ cup panko breadcrumbs (or crushed crackers)
1 tablespoon olive oil
¼ teaspoon paprika
Instructions
Step 1: Preheat & Roast the Vegetables
1. Preheat oven to 400°F (200°C).
2. Toss cauliflower and broccoli florets with olive oil, salt, and pepper on a baking sheet.
3. Roast for 15 minutes, flipping halfway, until lightly golden but still firm.
Step 2: Make the Cheese Sauce
1. In a saucepan over medium heat, melt butter and whisk in flour, cooking for 1 minute.
2. Slowly add milk, whisking constantly to prevent lumps. Cook for 3-5 minutes until thickened.
3. Stir in garlic powder, onion powder, salt, paprika, and cheese, and mix until smooth.
Step 3: Assemble & Bake
1. Reduce oven to 375°F (190°C).
2. In a greased 9×13-inch baking dish, combine the roasted cauliflower and broccoli.
3. Pour the cheese sauce evenly over the veggies, tossing gently to coat.
4. Mix panko breadcrumbs with melted butter and paprika, then sprinkle over the casserole.
5. Bake uncovered for 20 minutes, or until the top is golden brown and bubbly.
Step 4: Serve & Enjoy
Let the casserole cool for 5 minutes before serving.
Garnish with fresh parsley or extra Parmesan if desired.
Nutritional Information
(Per Serving, Approximate)
Calories: 250
Protein: 10g
Carbohydrates: 18g
Fiber: 4g
Sugar: 5g
Fat: 15g
Saturated Fat: 7g
Sodium: 350mg
Vitamin A: 15% DV
Vitamin C: 80% DV
Calcium: 25% DV
Iron: 8% DV
Notes & Tips
Make It Dairy-Free: Use plant-based milk and dairy-free cheese.
Make It Gluten-Free: Swap all-purpose flour for cornstarch and use gluten-free breadcrumbs.
Boost Protein: Add chopped tofu, cooked lentils, or shredded chicken.
Add More Flavor: Mix in roasted garlic or a teaspoon of Dijon mustard into the cheese sauce.
Storage & Reheating:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10 minutes, or microwave until warm.
Make Ahead: Assemble the casserole a day in advance and bake before serving.
Time Breakdown
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Question Answers
Q: Can I use frozen cauliflower and broccoli?
A: Yes! Thaw and pat dry first to remove excess moisture.
Q: What’s the best cheese for this dish?
A: Sharp cheddar, Gruyere, mozzarella, or Monterey Jack work well.
Q: Can I add other vegetables?
A: Absolutely! Try carrots, zucchini, or mushrooms for extra variety.
Q: How do I make it extra crispy on top?
A: Broil for the last 2-3 minutes for an extra crunchy topping.
Q: Can I serve this as a main dish?
A: Yes! Serve it with a side salad, crusty bread, or quinoa for a full meal.
This Veggie Casserole with Cauliflower and Broccoli is creamy, cheesy, and packed with nutrients. It’s a simple yet comforting dish that’s perfect for any occasion. Enjoy!