Description
Here’s a comforting Broccoli Cauliflower Casserole that delivers pure cheesy comfort straight from the kitchen. Crispy golden edges and creamy center make this hearty side dish a total crowd-pleaser for family dinners.
Ingredients
Scale
Main Vegetables:
- 1 large head broccoli
- 1 large head cauliflower
Cheese and Dairy:
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyere cheese
- 3 cups whole milk
- 6 tablespoons unsalted butter
- 4 tablespoons unsalted butter (melted)
- ¼ cup grated Parmesan cheese
Seasonings and Dry Ingredients:
- 6 tablespoons all-purpose flour
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 1 tablespoon olive oil
Instructions
- Crank your oven to a sizzling 400F and grab a large baking sheet.
- Grab your broccoli and cauliflower, chopping them into bite-sized florets that are roughly the same size.
- Drizzle 1 tablespoon olive oil over the florets, then sprinkle ½ teaspoon salt and ¼ teaspoon black pepper. Toss until every piece is coated.
- Spread the seasoned florets across the baking sheet in a single layer. Roast for 20-25 minutes until edges turn golden and vegetables become tender-crisp.
- Melt 6 tablespoons butter in a large saucepan over medium heat until completely liquid.
- Whisk 6 tablespoons flour into the melted butter, stirring constantly for 1-2 minutes to develop a smooth roux.
- Slowly stream 3 cups milk into the roux, whisking continuously to prevent any lumpy patches from forming.
- Reduce heat to low and simmer the sauce 5-7 minutes, stirring occasionally until it reaches a thick, coat-the-back-of-a-spoon consistency.
- Add ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon nutmeg, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Stir thoroughly.
- Pull the saucepan off the heat and stir in 4 cups cheddar cheese and 1 cup Gruyere until completely melted and silky smooth.
- Gently fold the roasted vegetables into the cheese sauce, ensuring every floret gets a creamy coating.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Mix 1 cup panko breadcrumbs, 4 tablespoons melted butter, ¼ cup Parmesan, and ¼ teaspoon paprika in a small bowl.
- Sprinkle the breadcrumb mixture across the top of the casserole in an even layer.
- Bake for 20-25 minutes until the topping turns a beautiful golden brown and the casserole bubbles around the edges.
- Remove from the oven and let the casserole rest 5-10 minutes before serving.
Notes
- Roasting vegetables first intensifies their flavor and prevents a watery casserole, so spread them in a single layer without crowding.
- For a gluten-free version, swap regular flour with cornstarch or a gluten-free flour blend and use gluten-free breadcrumbs.
- Grate your cheese fresh for the most melty, smooth sauce and best flavor – pre-shredded cheese often contains anti-caking agents that can affect texture.
- If your sauce seems too thick, thin it with a splash of milk, and if too thin, continue simmering or add a bit more cheese to help it thicken.
- Prep Time: 15-20 minutes
- Cook Time: 50-57 minutes
- Category: Casseroles
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 490 kcal
- Sugar: 4 g
- Sodium: 530 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 90 mg