Broccoli Cauliflower Casserole Recipe
This broccoli and cauliflower gratin casserole is a healthier choice but still has a great creamy and cheesy flavor!Step-by-step photos can be seen below the recipe card.
Servings: 8
Equipment
- 11x7-inch Baking Pan
- Food Processor
Ingredients
For the Topping
- 3 slices sandwich bread white or wheat; a little dry is best
- 2 tablespoons unsalted butter room temperature (¼ stick)
- ¼ teaspoon table salt
- ⅛ teaspoon freshly ground black pepper
For the Filling
- 1 head cauliflower (about 1½ pounds)
- 1 head broccoli (about 1 pound)
- 1 tablespoon table salt plus more to taste
- 2 tablespoons unsalted butter (¼ stick)
- ¼ yellow onion diced (about 2 tablespoons)
- 1 clove garlic minced
- 1½ tablespoons all-purpose flour
- 1¼ cups heavy cream
- ¼ cup low-sodium chicken broth or dry white wine
- 2 pinches freshly grated nutmeg
- 1 teaspoon dry mustard powder
- 1 teaspoon crushed red pepper flakes
- ⅛ teaspoon freshly ground black pepper
- ½ cup freshly grated Parmesan cheese
- 1 cup freshly shredded sharp cheddar cheese
Instructions
- Preheat oven to 425°F and set the oven rack to the middle position. Spray a 2-quart (11x7-inch) casserole dish with nonstick cooking spray.
- Tear each slice of bread into 4 pieces.3 slices sandwich bread
- Place the bread, butter, salt, and pepper in a food processor fitted with a metal blade. Process until coarse crumbs form, about ten 1-second pulses. Set aside.2 tablespoons unsalted butter, ¼ teaspoon table salt, ⅛ teaspoon freshly ground black pepper
- Trim the cauliflower and broccoli into ¾-inch florets. If using broccoli stalks, use only ½-inch of stalk next to the floret.1 head cauliflower, 1 head broccoli
- Fill a Dutch oven or stockpot two-thirds full with water. Add 1 tablespoon of salt and bring the water to a boil. Stir the boiling water and add the cauliflower and broccoli. Cook until the vegetables have a slight bite, 3-4 minutes, and drain.1 tablespoon table salt
- Heat a large skillet over medium heat. Add butter and cook just until foaming subsides.2 tablespoons unsalted butter
- Add the onion and cook until softened and translucent, 2-3 minutes.¼ yellow onion
- Add the garlic and cook for 30 seconds.1 clove garlic
- Sprinkle the flour over the onion/garlic mixture; stir and cook for about 1 minute.1½ tablespoons all-purpose flour
- Reduce the heat to medium-low and whisk in the cream and broth (or wine). While stirring, bring to a boil.1¼ cups heavy cream, ¼ cup low-sodium chicken broth
- Reduce heat to low and add nutmeg, dry mustard, red pepper flakes, and black pepper. Cook (and stir) just until the mixture has thickened a little. Add salt to taste if needed.2 pinches freshly grated nutmeg, 1 teaspoon dry mustard powder, 1 teaspoon crushed red pepper flakes, ⅛ teaspoon freshly ground black pepper
- Add both cheeses and stir until cheese is melted.½ cup freshly grated Parmesan cheese, 1 cup freshly shredded sharp cheddar cheese
- Remove from the heat and add the cauliflower and broccoli; stir gently to coat the vegetables
- Transfer cauliflower/broccoli mixture to the prepared dish and sprinkle with the breadcrumb topping.
- Bake at 425°F for 15-20 minutes or until the sauce bubbles around the edges and the top is golden brown. Serve immediately.
Video
Notes
Storage: Store broccoli cauliflower casserole tightly covered in the refrigerator for up to 4 days.
Nutrition
Calories: 350kcal | Carbohydrates: 19g | Protein: 12g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 684mg | Potassium: 647mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1466IU | Vitamin C: 119mg | Calcium: 264mg | Iron: 2mg