Cheesy and comforting, this broccoli and cauliflower casserole is a dish the whole family will love.
Broccoli and cauliflower are baked in a creamy cheese sauce for a meatless casserole that makes dinnertime effortless!
It will be hard not to reach for seconds of this casserole, and it works great as a side dish or vegetarian entree!
Cheesy Veggie Casserole!
- Keto broccoli cauliflower casserole is a healthy, wholesome way to get those valuable veggies in, and kids just love the cheesy sauce!
- Budget-friendly roasted broccoli and cauliflower casserole is perfect for family gatherings and potlucks! And versatile enough for tossing in leftover veggies too!
- Low-carb dishes like roasted broccoli cauliflower casserole can be made once and enjoyed all week long as a main dish or with chicken breasts or meatloaf.
Ingredients and Variations
Broccoli & Cauliflower – Choose heavy heads of cauliflower and intact heads of broccoli, both without any bruises or blemishes. Wash and cut the pieces uniformly so they roast at the same rate.
Cheese Sauce – This recipe is all about the sauce! Use Monterey Jack, cheddar, Mexican blend, or any combination! If desired, a can of chicken, celery, or mushroom soup can be used in a pinch for the broth and cream. Use Greek yogurt or sour cream instead of cream cheese for a thinner sauce, it will still taste great!
Variations – Why stop at broccoli and cauliflower? Toss in other low-carb veggies like sliced mushrooms, bell peppers, pearl onions, or a bag of peas, green beans, and carrots!
How to Make Broccoli Cauliflower Casserole
- Prepare, season, and roast broccoli and cauliflower (as per recipe below).
- In a skillet, prepare the cheesy sauce.
- Pour the cheese over the roasted veggies and place into a casserole dish.
- Top with more cheese and bake until browned and bubbly on top.
Tips for Success!
- Frozen broccoli and cauliflower can be used in this recipe to save time on prep. Mix them both in a colander in the sink and allow them to thaw before using in Step 3.
- If using fresh veggies, be sure they are cut in uniform, bit-sized pieces so there are both kinds in every bite!
- Serve as is or over cauliflower rice or zucchini noodles, if desired.
Storing Broccoli and Cauliflower Casserole
Keep leftover roasted broccoli and cauliflower casserole covered in the refrigerator for up to 4 days. Reheat portions in the microwave or on the stovetop with a little broth or milk added to loosen the cheese sauce. Freeze portions in zippered bags for up to 2 months, but be aware the veggies won’t be as firm once they’re thawed.
Have you tried this Roasted Broccoli Cauliflower Casserole recipe? Leave a comment and rating below!
Roasted Broccoli Cauliflower Casserole
- 1 small head cauliflower about 3 cups*
- 1 small head broccoli about 3 cups*
- 1 tablespoon olive oil
- ½ cup heavy cream
- 1 cup chicken broth
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- 4 ounces cream cheese softened
- 1 cup sharp cheddar cheese grated
- 2 tablespoons grated parmesan
- salt & pepper to taste
- Preheat oven to 400°F. Grease a 2 quart baking dish.
- Rinse cauliflower and broccoli and cut into bite-sized pieces. Pat dry with paper towel.
- In a large bowl, toss cauliflower and broccoli together with oil, and salt & pepper to taste. Place veggies on baking sheet and roast 12-15 minutes or just until tender-crisp
- Meanwhile, in a large skillet, heat cream, chicken broth, mustard and garlic powder over medium heat. Simmer 3-4 minutes or until slightly thickened.
- Add cream cheese to skillet and whisk until smooth.
- Remove sauce from heat, stir in cheddar cheese and whisk until smooth. Taste and season with salt and pepper.
- Place the roasted veggies into the prepared dish. Pour the cheese sauce overtop, and toss together.
- Top with parmesan cheese and bake until bubbly and browned on top, about 20 minutes.
- *To save prep time, use frozen broccoli and cauliflower. Mix them both in a colander in the sink and allow them to thaw and thoroughly drain before adding in Step 3.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.