Description
Indulge in this rich and comforting Broccoli-Cauliflower Casserole, a delightful blend of tender vegetables smothered in a creamy cheese sauce and baked to perfection. This vegetarian side dish is a crowd-pleaser and a perfect addition to any hearty meal.
Ingredients
Scale
Broccoli:
- 3 cups broccoli florets
Cauliflower:
- 3 cups cauliflower florets
Cheese Sauce:
- 2 tablespoons butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 cup milk
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese (divided)
- ½ cup grated Parmesan cheese
Topping:
- ½ cup crushed butter crackers or breadcrumbs (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Prepare Vegetables: Steam or blanch the broccoli and cauliflower until just tender, then drain and set aside.
- Make Cheese Sauce: In a saucepan, melt butter, sauté onion and garlic, stir in flour, whisk in milk until thickened. Remove from heat, add sour cream, mustard, salt, pepper, 1 cup cheddar, and Parmesan.
- Combine and Bake: Mix cooked vegetables with cheese sauce, spread in baking dish. Sprinkle remaining cheddar on top, add crackers/breadcrumbs if desired. Bake for 20–25 minutes until golden and bubbly. Let sit for 5 minutes before serving.
Notes
- To make it low-carb, omit the cracker topping and substitute almond flour for all-purpose flour.
- You can prepare this dish a day ahead and bake before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
