Broccoli & Cauliflower Casserole

Active Time:

20 mins

Total Time:

45 mins

Servings:

8

Nutrition Profile:

Nut-Free Low-Sodium Soy-Free Vegetarian Egg-Free

Jump to Nutrition Facts

How to Steam Broccoli & Cauliflower

Before mixing the broccoli and cauliflower with the cheese sauce, you will need to steam them first. This can be done in a large pot fitted with a steamer basket. Steamer baskets come in a variety of sizes and materials. You can choose from stainless steel, ceramic, bamboo or silicone. Just make sure the pot is slightly larger in diameter than the basket so that you can easily remove the basket after steaming. If you don't have a steamer basket, here are tips on how to steam without a steamer.

Do You Bake This Casserole Covered or Uncovered?

Casseroles that are made with cooked ingredients are typically baked uncovered. This allows moisture to be released to prevent the casserole from getting too soggy. Baking the casserole uncovered also helps crisp and brown the surface. We steam the broccoli and cauliflower before mixing them with the cheese sauce. The casserole is baked uncovered until bubbling and the panko breadcrumb mixture is golden brown and crispy.

overhead view of breadcrumb mixture being added to the top of casserole — Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia Bayless

What to Serve with Broccoli & Cauliflower Casserole

This simple side dish can be prepared for a holiday meal or a weeknight dinner and pairs well with many main dishes, including Basic Whole Roast Chicken, Steak au Poivre, Baked Pork Chops, Skillet Lemon-Garlic Salmon and Lemony Prosciutto-Wrapped Chicken Breasts.

The casserole can also be the main course when paired with Warm Spinach Salad with Chickpeas & Roasted Tomatoes, Arugula Salad with Carrots and Goat Cheese, Wheat Berry, Chickpea & Feta Salad or Arugula & Fennel Salad with Lemon Vinaigrette.

Additional reporting by Jan Valdez

Cook Mode (Keep screen awake)

Ingredients

1 (2 pound) head cauliflower, trimmed and cut into 1-inch florets
1 pound broccoli florets, cut into 1-inch pieces
¼ cup unsalted butter, divided
2 tablespoons all-purpose flour
2 cups whole milk
2 ounces reduced-fat cream cheese, at room temperature
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground pepper
¼ teaspoon salt
1 cup shredded sharp white Cheddar cheese
¾ cup panko breadcrumbs
¼ cup grated Parmesan cheese

Directions

Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray; set aside.
Add 1 inch of water to a large stockpot fitted with a steamer basket; cover and bring to boil. Add cauliflower florets first, then top with broccoli florets; steam, covered, until slightly tender, about 6 minutes. Remove the vegetables from the pot; set aside. Discard the water and clean the pot.

Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia Bayless
Heat 2 tablespoons butter in the pot over medium heat. Add flour and cook, stirring constantly, until nutty, about 1 minute. Gradually stir in milk, whisking constantly, until simmering. Whisk in cream cheese, garlic powder, onion powder, pepper and salt. Cook, whisking constantly, until thickened and smooth, about 2 minutes. Reduce heat to low and gradually add Cheddar, whisking until melted after each addition. Remove from heat. Add the broccoli and cauliflower to the sauce and stir to coat. Transfer to the prepared baking dish.

Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia Bayless
Microwave the remaining 2 tablespoons butter in a medium microwaveable bowl on High until melted, about 25 seconds. Stir in panko and Parmesan until fully coated; sprinkle evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.

Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia Bayless

Equipment

2-quart baking dish, large stockpot, steamer basket

To make ahead

Prepare through Step 3 and refrigerate for up to 2 days. Let stand at room temperature while the oven preheats.

Originally appeared: EatingWell.com, April 2021

Nutrition Facts (per serving)

246	Calories
15g	Fat
17g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 3/4 cup
Calories 246
% Daily Value *
Total Carbohydrate 17g	6%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 11g	22%
Total Fat 15g	19%
Saturated Fat 9g	45%
Cholesterol 44mg	15%
Vitamin A 2252IU	45%
Sodium 319mg	14%
Potassium 451mg	10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.