We all know that we should eat more vegetables and that cruciferous veggies like cauliflower and broccoli are especially good for us. I promise that this Cheesy Cauliflower Broccoli Bake will turn “good for you” into just plain “GOOD”!
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We have been eating more meatless meals recently. I often buy fresh veggies when they look good, even if I don’t have a specific plan in mind for them. That is how I happened to have cauliflower and broccoli which both needed to be used.
In my opinion, a cheesy casserole is perfect comfort food on a chilly night and that is how Cheesy Cauliflower and Broccoli Bake was created.
Here it is right out of the oven. The photography is nothing to brag about but can we just take a moment to appreciate that gorgeous Le Creuset Dutch oven? David surprised me with it for Christmas. At first I wasn’t sure where I would store it but I am using it so often it has earned a permanent spot on the stove.
I chose to roast the vegetables first before adding the cheese sauce and baking. This gives the vegetables a nicely browned and slightly caramelized flavor which I think adds quite a bit to the taste and texture. Since it’s done in the same dish you’ll use for the finished casserole it really isn’t much additional bother.
I give quantities of the seasonings here but that is just to give you a starting point. I happen to like very well-seasoning food so I actually used a bit more than the stated quantities. You know your family’s preferences so as always with my recipes, season to taste.
I had a can of crispy French fried onions on hand so I used those to top the casserole. You could, of course, just use seasoned bread crumbs or crushed crackers. Or for a bit of vintage touch, crushed potato chips.
Cheesy Cauliflower Broccoli Bake
A delicious vegetarian casserole of healthy veggies in a creamy cheese sauce.
- 1 head cauliflower
- 1 crown broccoli
- 4 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Creole seasoning
- 2 tbsp flour
- 2 tbsp butter
- 2 cups milk
- 8 ounces sharp cheddar, grated
- 1/2 pkg cream cheese
- 1/4 cup Cotija cheese (may substitute feta or parmesan)
- 1/2 cup French fried onions
Break cauliflower into bite-size pieces.
Cut broccoli into bite-size pieces.
Place cauliflower and broccoli in 9x13 baking dish, drizzle with olive oil and add seasonings.
Mix until vegetables are evenly coated and bake in 450 degree oven for 30 minutes. Remove from oven.
Meanwhile make cheese sauce by melting butter in saucepan over medium high heat. Add flour. Stir continuously for a couple of minutes then slowly add milk.
Continue to cook, stirring constantly until sauce thickens. Lower heat and add cheddar, reserving a handful for the topping. Add cream cheese and stir until cheese has melted and mixture is smooth.
Remove from heat and stir in Cotija cheese. Taste and season with more of the seasonings used when roasting the vegetables, if desired.
Pour over the roasted vegetables and stir gently to combine. Top with reserved grated cheddar and French fried onions.
Bake at 350 degrees 20-30 minutes until vegetables are tender and casserole is lightly browned on top.
I served it with glazed baby carrots and asparagus for a meatless meal.
You may also enjoy these other vegetarian recipes:
Linked up at Miz Helen’s Full Plate Thursday.