Cheesy Broccoli Cauliflower Casserole Recipe
This Cheesy Broccoli Cauliflower Casserole is a comforting and delicious side dish featuring tender blanched broccoli and cauliflower florets smothered in a rich, creamy cheese sauce, topped with a crispy panko and Parmesan crust. Perfect for family dinners or holiday meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Broccoli and Cauliflower
- 6 cups small broccoli florets (about 1 large head)
- 6 cups small cauliflower florets (about 1 medium head)
- 1 tablespoon kosher salt for blanching water
Cheese Sauce
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely diced (about 1/2 cup)
- 2 cloves garlic, minced, or 1/2 teaspoon garlic powder
- 1/4 cup all purpose flour
- 1 3/4 cups whole milk or half and half
- 1/2 cup low sodium vegetable broth or chicken broth
- 4 ounces cream cheese, softened and cubed
- 2 cups shredded sharp cheddar cheese (about 8 ounces)
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Pinch cayenne or a few drops hot sauce (optional)
Crispy Topping
- 1 cup panko breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon lemon zest (finely grated)
- 1 tablespoon unsalted butter, melted
- Pinch kosher salt
Instructions
- Preheat and Prepare Dish: Heat the oven to 375°F. Grease a 13×9 inch baking dish and set it aside.
- Blanch Vegetables: Bring a large pot of well-salted water to a boil. Add the broccoli and cauliflower florets and blanch for 4 minutes until tender-crisp. Drain and transfer the vegetables to an ice bath to stop cooking. Drain again and pat dry thoroughly to remove excess water.
- Start Cheese Sauce: Place a large skillet over medium heat and add the butter. Allow it to melt and foam, cooking until the milk solids turn light brown and the butter emits a nutty aroma. Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Make Roux and Add Liquids: Sprinkle in the flour and cook, stirring constantly, for 1 minute to create a roux. Slowly whisk in the whole milk (or half and half) followed by the vegetable or chicken broth. Simmer while whisking until the sauce thickens and coats the back of a spoon.
- Finish Sauce: Reduce heat to low. Whisk in the cream cheese until smooth. Add the shredded cheddar and Parmesan cheeses and stir until fully melted. Stir in the Dijon mustard, salt, black pepper, paprika, and cayenne or hot sauce if using. Taste and adjust seasoning as needed.
- Combine Vegetables and Sauce: Add the drained broccoli and cauliflower to the prepared baking dish. Pour the cheese sauce evenly over the vegetables and gently toss or fold to coat thoroughly. Spread the mixture into an even layer.
- Prepare Topping: In a bowl, combine the panko breadcrumbs, grated Parmesan cheese, lemon zest, melted butter, and a pinch of kosher salt. Sprinkle the topping mixture evenly over the casserole.
- Bake: Bake in the preheated oven for 30 minutes until the casserole is bubbling at the edges and the top is golden brown. For extra color and crispness, broil for 1 to 2 minutes afterwards.
- Rest and Serve: Remove casserole from the oven and let it rest for 5 minutes before serving to allow the sauce to set.
Notes
- Be sure to dry the blanched broccoli and cauliflower very well to prevent a watery sauce.
- The cheese sauce can be made ahead and gently reheated before assembling.
- Use half and half for a richer sauce or whole milk for a lighter version.
- For a spicier casserole, increase the cayenne or add a dash of hot sauce.
- Panko breadcrumbs provide a crispier topping compared to regular breadcrumbs.
- Broiling at the end is optional but adds a beautiful golden crust.
