Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This cheesy, creamy broccoli and cauliflower casserole carries the perfect amount of sauce to enhance the flavors of the veggies without covering them up.

EatingWell.com, April 2021


Credit: Antonis Achilleos

Recipe Summary

20 mins
45 mins

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.

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.

Additional reporting by Jan Valdez


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.


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.

Nutrition Facts

about 3/4 cup
246 calories; fat 15g; cholesterol 44mg; sodium 319mg; carbohydrates 17g; dietary fiber 3g; protein 11g; sugars 6g; niacin equivalents 1mg; saturated fat 9g; vitamin a iu 2252IU; potassium 451mg.