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broccoli and cauliflower in a cheese sauce in a casserole.
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Broccoli Cauliflower Casserole

This easy broccoli cauliflower casserole is a comforting and nourishing side dish. Loaded with fresh vegetables in a cheesy almond milk sauce, it's a dish even picky eaters will love.
Prep Time10 minutes
Cook Time40 minutes
Resting Time10 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Diet: Halal
Skill Level: Intermediate
Servings: 6 servings
Author: Rena Awada

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.
    Broccoli and cauliflower in a pot.
  • 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.
    A creamy cheese sauce in a pot.
  • 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.
    Pouring cheese sauce over a broccoli cauliflower casserole.
  • 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.
    Sprinkling a crispy topping on a broccoli cauliflower 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.
    Broccoli cauliflower casserole.
  • Garnish with 1 tablespoon chopped fresh parsley, if desired. Serve warm.

Notes

  • 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

Calories: 237kcal | Carbohydrates: 16g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 429mg | Potassium: 521mg | Fiber: 4g | Sugar: 3g | Vitamin A: 896IU | Vitamin C: 104mg | Calcium: 430mg | Iron: 1mg