Broccoli and Cauliflower Casserole is one of those dishes that manages to feel both indulgent and wholesome at the same time. It’s a creamy, cheesy delight that brings together tender-crisp florets of broccoli and cauliflower, all swathed in a luscious sauce of sharp cheddar, sour cream, and tangy Dijon mustard. When I first tasted this casserole at a friend’s holiday gathering, I was blown away by how the crunchy breadcrumb topping added the perfect contrast to the velvety layers beneath. Every forkful felt like a warm hug, and before I knew it, I was asking for seconds (and thirds!). Whether you’re chasing comfort food on a chilly evening or looking for a vibrant side dish to round out a festive spread, this casserole never fails to impress.
What makes this Broccoli and Cauliflower Casserole stand out is its irresistible balance of flavors and textures. The sharp cheddar brings a bold, tangy kick that marries beautifully with the mellow sweetness of cauliflower and the earthy notes of broccoli. A hint of garlic powder and onion powder levels up the savory profile, while a sprinkling of Parmesan in the breadcrumb topping takes it over the edge into pure bliss. Best of all, it’s beginner-friendly—no fancy techniques or exotic ingredients required. With just about 20 minutes of prep, 30 minutes in the oven, and a brief 5-minute rest, you’ve got a versatile dish that works as a healthy side, a satisfying lunch, or even a light dinner. Clocking in at roughly 400 calories per serving, it’s a guilt-minimizing way to satisfy those comfort food cravings while packing in vitamins and color on your plate.
KEY INGREDIENTS IN BROCCOLI AND CAULIFLOWER CASSEROLE
To create this cozy casserole, you’ll need a handful of fresh and flavorful ingredients that work in harmony to deliver creamy, cheesy vegetable goodness. Each component plays a vital role—whether it’s building the base of the sauce, delivering that signature tang, or creating the irresistible crunchy topping. Here’s what you need:
- Broccoli
Tender yet sturdy, broccoli florets hold their shape beautifully when briefly boiled and then shocked in ice water. This process ensures they stay bright green and just tender-crisp in the casserole.
- Cauliflower
With a mellow, slightly nutty flavor, cauliflower perfectly complements the broccoli. When cooked to tender-crisp, it soaks up the creamy sauce without becoming soggy.
- Sharp Cheddar Cheese
This cheese brings a bold, tangy punch and creamy melt that gives the casserole its signature gooey richness. Half goes into the sauce, half into the breadcrumb topping.
- Sour Cream
Adds a silky texture and gentle tang that balances the sharpness of the cheddar and mustard, creating a luxuriously smooth sauce.
- Mayonnaise
Enriches the creaminess and binds the sauce components together for a velvety consistency.
- Grated Parmesan Cheese
A nutty, salty accent in the breadcrumb mixture, Parmesan delivers a deep savory note and helps the topping crisp up golden brown.
- Dijon Mustard
A tablespoon of Dijon cuts through the richness with a mild, piquant kick that brightens the overall flavor profile.
- Garlic Powder
Infuses a warm, aromatic depth without any chopping required—perfect for busy home cooks.
- Onion Powder
Subtly sweet and savory, it layers in gentle onion flavor to round out the sauce.
- Salt and Pepper
Essential seasonings that enhance each ingredient and tie every flavor together seamlessly.
- Breadcrumbs
Provide the satisfying crunch on top; they soak up butter and cheese to brown beautifully in the oven.
- Butter
Melted butter ensures the breadcrumbs toast to a golden crisp, adding a rich, nutty aroma to the finishing touch.
HOW TO MAKE BROCCOLI AND CAULIFLOWER CASSEROLE
Let’s walk through the steps to transform fresh vegetables and simple pantry staples into a bubbling, golden-topped masterpiece. This methodical approach—blanching the veggies, mixing the sauce, assembling the layers, and topping with buttery breadcrumbs—will guarantee a casserole that’s as visually appealing as it is delicious. Follow along, and you’ll have a crowd-pleasing dish ready in under an hour.
1. Preheat your oven to 350°F (175°C) to ensure it’s properly heated for even baking and a perfectly browned topping.
2. Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil. This salted water helps season the vegetables from the inside out.
3. Add the broccoli and cauliflower florets to the boiling water; cook for about 5 minutes until they are tender-crisp—firm enough to hold their shape but soft enough to absorb the creamy sauce.
4. Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. This shock keeps the florets bright green and prevents them from becoming mushy. Once cooled, drain and set aside.
5. In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, and half of the shredded sharp cheddar cheese. Stir until the mixture is smooth and well combined, tasting and adjusting salt and pepper as needed.
6. Add the drained broccoli and cauliflower to the cheese mixture and gently fold until every floret is thoroughly coated in that creamy sauce.
7. Transfer the mixture to a greased 9×13-inch casserole dish, spreading it out evenly for uniform baking.
8. In a small mixing bowl, combine breadcrumbs, melted butter, the remaining sharp cheddar, and grated Parmesan. Stir until the breadcrumbs are moist and the cheeses are evenly distributed.
9. Sprinkle the breadcrumb-and-cheese mixture evenly over the top of the casserole, covering every inch for a consistent golden crust.
10. Bake in the preheated oven for 25–30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
11. Remove the casserole from the oven and let it rest for a few minutes before serving—this brief pause helps the sauce set slightly and makes scooping cleaner and easier.
SERVING SUGGESTIONS FOR BROCCOLI AND CAULIFLOWER CASSEROLE
Once your casserole emerges from the oven with that beautiful bubbly surface and crispy breadcrumb layer, it’s time to think about presentation and pairing. This section offers ideas for elevating each serving, whether you’re dishing it up for family dinner, holiday gatherings, or casual potlucks. With the right accompaniments and finishing touches, this broccoli and cauliflower casserole can shine as a star side dish or a satisfying vegetarian main.
- Serve alongside roasted chicken or grilled steak to add a creamy, vegetable-packed counterpoint to rich proteins. The sharp cheddar and crunchy topping balance perfectly with savory meats.
- Garnish with a sprinkle of fresh parsley or chives for vibrant color and a fresh herbal note that cuts through the richness.
- Offer a crisp green salad dressed in a light vinaigrette to provide contrast in texture and flavor, creating a well-rounded plate that feels both hearty and bright.
- Plate individual portions in ramekins or small baking dishes. These single servings look elegant on the table and ensure everyone gets a perfectly crisp topping each time.
HOW TO STORE BROCCOLI AND CAULIFLOWER CASSEROLE
Storing this casserole properly ensures you can enjoy its creamy, cheesy richness days—or even weeks—after baking. Whether you’re saving leftovers for easy lunches or preparing multiple dishes ahead of a big event, the right storage methods will preserve flavor and texture. Here’s how to keep your broccoli and cauliflower casserole at its best:
- Refrigerate leftover portions in an airtight container for up to 3–4 days. Let the casserole cool to room temperature before sealing to prevent excess moisture buildup.
- Freeze individual slices by wrapping them in plastic wrap followed by aluminum foil, or use freezer-safe containers. They’ll keep well for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently in a 350°F (175°C) oven for about 15–20 minutes, or until warmed through and the topping is crisp again. For a quicker option, microwave single servings on medium power, then broil briefly to revive the crunch.
- Make ahead by assembling the casserole without baking, covering it tightly, and storing it in the fridge for up to 24 hours. When you’re ready, simply pop it into the hot oven and bake as directed.
CONCLUSION
This Broccoli and Cauliflower Casserole is truly the epitome of cheesy vegetables comfort food. From the first step of blanching those tender-crisp florets to the final moment when you dive into a perfectly browned, bubbling dish, every stage is designed to deliver maximum flavor with minimal fuss. Whether you’re a seasoned home cook or a total beginner, this recipe—complete with its creamy sauce, tangy accents, and crispy breadcrumb crown—offers a straightforward path to a stunning side or light main. You can print out this article, tuck it into your recipe binder, or save it for the next time you need an easy recipe that rivals any dish on the dinner table.
Feel free to customize by mixing in cooked bacon bits or diced ham, swapping in Greek yogurt for mayo, or even using gluten-free breadcrumbs if you need a special diet twist. With about 20 minutes of preparation and 30 minutes of baking, you’ll have a versatile dish that works for lunches, dinners, or festive gatherings. And because it’s beginner-level, even those new to the kitchen can follow along and emerge with a show-stopping casserole. Below you’ll find a FAQ section to address common questions, but in the meantime, let me know how your casserole turns out! Drop a comment with your tweaks, questions, or feedback—I’d love to hear about your experience and help you nail this creamy, cheesy delight every single time.
Broccoli and Cauliflower Casserole
Description
This Broccoli and Cauliflower Casserole combines tender-crisp veggies with rich cheddar and a creamy sauce, topped with a crunchy breadcrumb layer that’s utterly irresistible.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C).
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Fill a large pot with water, add a pinch of salt, and bring to a boil.
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Add the broccoli and cauliflower florets to the boiling water; cook for about 5 minutes until they are tender-crisp.
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Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
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In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, and half of the sharp cheddar cheese. Stir until the mixture is well combined.
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Add the drained broccoli and cauliflower to the cheese mixture and gently mix until the vegetables are thoroughly coated.
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Transfer the mixture to a greased 9x13 inch casserole dish, spreading it evenly.
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In a small mixing bowl, combine breadcrumbs, melted butter, and the remaining cheddar cheese and Parmesan cheese.
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Sprinkle the breadcrumb and cheese mixture evenly over the top of the casserole.
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Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
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Remove the casserole from the oven and let it cool for a few minutes before serving.
Note
- For added flavor, you can mix in some cooked bacon bits or diced ham.
- Use fresh, quality vegetables for the best taste and texture.
- For a healthier twist, try using Greek yogurt instead of mayonnaise.
- This dish can be prepared a day in advance and baked just before serving.
- You can substitute gluten-free breadcrumbs if desired.
