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This Broccoli Cauliflower Casserole is loaded with creamy, cheesy broccoli and cauliflower goodness, then topped with a crispy cheddar topping. It’s an easy side dish that’s perfect for family dinners, potlucks, and more.
I’m all for cozy casseroles that don’t require a ton of prep. And one that sneaks in extra veggies? Even better!
I love finding ways to turn simple vegetables into something the whole family will enjoy, and this vegetarian casserole is one of my favorites. It’s loaded with fresh veggies, melty cheese, and a crispy golden topping. The creamy sauce brings it all together, making it a comforting side dish even my picky eaters enjoy!
Recipe Overview
Key Ingredients
Here’s a list of ingredients you need to whip up this comforting casserole. I’ve listed the full measurements in the recipe card below.
- Broccoli and cauliflower: I use fresh, not frozen. You can use frozen, but I’d thaw and drain the vegetables first to avoid watering down the dish.
- Almond milk: Double-check the label to make sure you’re using unsweetened, unflavored almond milk. Regular milk or other non-dairy milks work too.
- Cornstarch: I mix a couple of spoonfuls into the cheese sauce to thicken it.
- Seasonings: I keep it simple with onion powder, garlic powder, salt, and pepper.
- Cheddar cheese: Because who can resist an ooey-gooey cheesy casserole? I like regular cheddar, but I think sharp cheddar would be delicious too.
- Crispy cheddar topping: A mixture of shredded cheddar, panko breadcrumbs, and smoked paprika for flavor and texture.
How to make Broccoli Cauliflower Casserole
Cook the vegetables: Boil the cauliflower and broccoli florets for 2 minutes. Drain and dry on a clean kitchen towel, then layer evenly in a baking dish.
Make the cheese sauce: In a medium saucepan, add almond milk, cornstarch, onion powder, and garlic powder. Whisk until smooth. Simmer over medium heat until the sauce thickens. Stir in the cheddar cheese and season. Once the cheese melts, pour the sauce over the vegetables.
Make the topping: In a small bowl, combine the cheddar cheese, panko breadcrumbs, and smoked paprika. Sprinkle evenly over the casserole.
Bake the casserole: Bake the assembled casserole uncovered at 375°F for about 30 minutes, until bubbly and golden brown. Broil for 1-2 minutes for a browner color, if needed. Let rest for 5-10 minutes, then garnish with parsley.
Tips for the Best Broccoli Cauliflower Casserole
- Use fresh broccoli and cauliflower: Frozen vegetables can make the casserole mushy. But they work in a pinch.
- Don’t overboil the veggies: I cook them just until slightly tender so they don’t overcook when baking.
- Buy pre-cut vegetables: If I’m short on time, I’ll buy packaged broccoli and cauliflower florets. Less chopping means less prep!
- Go gluten-free: Swap regular panko breadcrumbs for gluten-free breadcrumbs.
Variations
- Swap the cheese: If I’m out of cheddar, I’ll use another shredded cheese like Monterey Jack or white cheddar.
- Add chicken and rice: You can add cubed chicken and rice, as in my Easy Chicken and Rice Broccoli Casserole. It gives the casserole a protein boost and makes it more filling.
- Use your favorite seasonings: Add other spices or herbs like ground mustard or thyme. You could even add a spoonful of Dijon.
- Try crackers for the topping: Buttery Ritz crackers are a good alternative to breadcrumbs.
What to serve with Broccoli Cauliflower Casserole
This easy casserole is the perfect side dish to a larger meal. I like pairing it with proteins like Instant Pot Chicken Breast, Easy Beef Pot Roast, or Roasted Turkey Breast. Here are some other serving ideas:
- Air Fryer Boneless Chicken Breast
- Mushroom Stuffed Chicken Breast
- Boursin Mashed Potatoes
- Hot German Potato Salad
- Hawaiian Roll Garlic Bread
Storing and Reheating
Storing: Transfer the leftovers to an airtight container and refrigerate for up to 4 days. For freezing, wrap the unbaked casserole tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Reheating: Place the leftovers in an oven-safe dish and bake at 350°F for 15-20 minutes until warm.
Common Questions
You can, but I find fresh is better. Frozen vegetables can make the casserole mushy and watery.
Boiling the broccoli and cauliflower too long will make the casserole soggy. So I only cook them for about 1-2 minutes.
Ritz crackers, gluten-free breadcrumbs, or even crispy fried onions are great alternatives.
Yes. Simply assemble, cover, and refrigerate a day in advance. Then, bake when it’s time to eat. If you cook the casserole chilled, you may need to increase the baking time.
You May Also Like
- Creamy Broccoli Cauliflower Salad
- Broccoli Chicken Pasta Casserole
- Healthy Tuna Casserole
- Chicken Cauliflower Rice Casserole
- Green Bean Casserole
If you tried this recipe, I’d love to know what you think! Leave a comment and star rating below.
Broccoli Cauliflower Casserole
Ingredients
- 1 pound fresh broccoli florets
- 1 pound fresh cauliflower florets
- 2 cups almond milk, or other milk of choice
- 2 tablespoons cornstarch
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 1/2 cups shredded cheddar cheese
- Sea salt and pepper, to taste
For the Crispy Cheddar Topping:
- 1/2 cup shredded cheddar
- 1/3 cup panko breadcrumbs
- 1/4 teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley, optional for serving
Instructions
- Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish with olive oil.
- Bring a large pot of salted water to a boil. Add 1 pound fresh broccoli florets and 1 pound fresh cauliflower florets, and cook for 2 minutes. Drain immediately and transfer the vegetables to a clean kitchen towel or paper towels to remove excess moisture. Transfer to the prepared baking dish.
- In a medium saucepan, add 2 cups almond milk, 2 tablespoons cornstarch, 11 teaspoon onion powder, and 1 teaspoon garlic powder. Whisk until smooth, then place over medium heat and simmer for a couple of minutes, until the sauce thickens.
- Stir in 1 1/2 cups shredded cheddar cheese and season with Sea salt and pepper to taste. Once the cheese melts and the sauce is smooth, remove from the heat. Pour the sauce over the vegetables in the dish.
- In a small bowl, combine 1/2 cup shredded cheddar, 1/3 cup panko breadcrumbs, and 1/4 teaspoon smoked paprika. Toss until the breadcrumbs are lightly coated. Sprinkle the mixture evenly over the casserole.
- Bake uncovered at 375°F for about 30 minutes, until bubbly and the topping is golden brown. If the topping needs additional color, broil for 1-2 minutes, watching carefully. Remove from the oven and let rest for 5-10 minutes.
- Garnish with 1 tablespoon chopped fresh parsley, if desired. Serve warm.
Notes
- Serving size: Approximately 1½ cups (⅙ of the casserole)
- Broil the vegetables until slightly tender: The veggies should be slightly tender but still firm. They’ll finish cooking in the oven.
- Finish in the broiler: For a crispier topping, I’ll broil the casserole for 1-2 minutes before serving. Keep an eye on it so it doesn’t burn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
