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This cheesy Cauliflower Casserole, featuring a blend of smoked sausage and broccoli, offers a creamy dinner option that’s both hearty and delicious. Made with savory smoked sausage and robust vegetables, it’s an easy cheesy casserole that’s sure to win over the whole family!
For a meatless version, try this creamy Broccoli Cheese Casserole.
Why This Recipe Works
Cheesy and Creamy Deliciousness. This broccoli cauliflower casserole is a creamy and delicious dish featuring juicy smoked sausage and fresh vegetables all smothered in a decadent, creamy cheese sauce.
Family-Friendly. It’s a hit with adults and kids alike. The creamy, cheesy texture appeals to the younger crowd, while adults can appreciate the flavors and vegetables. No complicated steps or obscure ingredients here. This casserole is straightforward and perfect for weeknight dinners.
How to Make Cauliflower Casserole
You don’t need anything fancy to make this easy broccoli and cauliflower casserole. It is a perfect combination of ingredients and good old comfort food. You can also play around with the ingredients to make it your own!
Ingredients You’ll Need
- Broccoli Florets & Cauliflower Florets – Use about 1.5 to 2 pounds of florets. These will be pre-cooked for a few minutes before we add them to the casserole dish.
- Vegetable Oil – For cooking the aromatics and sausage.
- Onion & Garlic – I suggest using fresh onions and garlic here – they add texture, flavor, and a delicious bite.
- Polish Sausage or Andouille Sausage – Or any other pre-cooked sausage.
- Cream Cheese – Try your best to use room-temperature cream cheese because it will mix better with the rest of the ingredients.
- Mayonnaise – Plain yogurt or sour cream also work great as substitutions.
- Shredded Cheeses – Use your favorite blend.
Directions
Ideal for weeknight dinners or casual get-togethers, this casserole is ready to be the star of your dinner table. It’s a simple sausage bake packed with robust flavors, fresh veggies, and a creamy cheese blend.
- Preheat the oven to 400˚F and grease a 9×13 baking dish with butter or cooking spray; set aside.
- Add broccoli and cauliflower florets to boiling water and cook for 3 minutes; drain and set aside.
- Heat vegetable oil in a large skillet, stir in the onions, and cook for 2 minutes. Stir in the garlic and smoked sausage, and cook until browned on all sides.
- Transfer broccoli, cauliflower, and sausage mixture to the baking dish.
- Combine the cream cheese, mayo, shredded cheese, dijon mustard, salt, and pepper in a mixing bowl; add it to the broccoli mixture and stir until combined.
- Sprinkle remaining shredded cheese over the top and bake for 12 to 15 minutes or until golden brown.
Recipe Tips
- Grease the baking dish: Make sure you don’t forget to grease your baking dish. It will make your life so much easier! Just a dash of cooking spray will do the trick. If you don’t grease the pan, the bottom of your casserole might stick to it.
- Sausage options: While you can use any pre-cooked sausage, consider using one with a strong flavor profile, such as Polish or andouille sausage, to enhance the overall taste of the casserole.
- Cooking the vegetables: Make sure to pre-cook your broccoli and cauliflower just enough so they’re tender but still have a bit of crunch.
- Use different veggies: This casserole can easily be adapted to suit your tastes. Feel like switching up the veggies or cheese? Go for it! The recipe is flexible.
Serving Suggestions
This is a versatile dinner recipe that pairs well with just about anything!
- Include these Maple Roasted Carrots – they are sweet, buttery, and super easy to throw together.
- These creamy Deviled Avocados are simple yet full of flavor. Or these Air Fryer Avocado Fries!
- After a long day when you just want to sit down with a relaxing meal, throw together my Cucumber Mojitos or these Apple Cider Mimosas. They are easy options that never fail to satisfy.
How to Store and Reheat Leftovers
- This dinner almost never makes it past the first night at my house. But if you do end up with leftovers, you can easily save them for later! Just store your casserole in an airtight container in the refrigerator for 3 to 4 days.
- To reheat, put it in the oven at 350°F for 15 minutes or until it’s nice and hot.
More Low Carb Casseroles
- Cheesy Chicken Spinach Bake
- Zucchini Tomato Casserole
- Ground Beef Cauliflower Rice Casserole
- Cheesy Chicken Zucchini Casserole
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Cauliflower Casserole Recipe
Ingredients
- 1 pound broccoli florets
- ½ pound cauliflower florets
- 1 tablespoon vegetable oil
- 1 small yellow onion,, finely diced
- 3 cloves garlic,, minced
- 12 ounces smoked sausage,, polish or andouille, sliced into 1-inch rounds
- 8 ounces cream cheese,, room temperature, cut into cubes for easier mixing
- ½ cup mayonnaise,, or sub plain yogurt or sour cream
- 2 cups shredded mexican blend cheese,, divided
- 2 tablespoons dijon mustard
- salt and fresh ground black pepper,, to taste
Instructions
- Preheat oven to 400˚F and lightly grease a 9×13 baking dish; set aside.
- Add water to a large pot, filling it about halfway up, and bring to a boil.
- Add broccoli florets and cauliflower florets to the boiling water; bring to a boil and continue to cook for 3 minutes. Drain well and set aside.
- In the meantime, add the vegetable oil to a skillet and heat over medium-high heat. Stir in the onions and cook for 2 minutes; add the garlic and cook for 15 seconds.
- Then, stir in the smoked sausage and cook for 3 minutes or until browned on all sides. Stir frequently.
- Transfer the broccoli, cauliflower, plus sausage mixture to the baking dish.
- In a mixing bowl, combine cream cheese, mayonnaise, 1 cup shredded cheese, dijon mustard, salt, and pepper; mix until thoroughly incorporated.
- Stir the cream cheese mixture into the broccoli mixture; stir around until everything is well combined. Add remaining shredded cheese on top.
- Bake for 12 to 15 minutes, or until cheese is melted and top is golden brown.
- Remove from oven and serve.
Notes
- Don’t forget to grease your baking dish lightly to prevent sticking.
- Pre-cook the veggies until just tender.
- Use a flavorful precooked sausage like Polish or Andouille.
- For added crunch, try crushed pork rinds or almond slivers. Sprinkle them over the top of the casserole before baking.
- Experiment with different cheeses.
- Add red chili flakes or hot sauce for spice.
- Serve immediately for the best cheesy texture.
- Store leftovers in the refrigerator for 3 to 4 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This was delicious! Great way to get some more veggies in our diet! Thank you.
Thank you! I’m so glad you enjoyed it and that it helped add some extra veggies to your diet!
I absolutely will make this again. My family loved it!
Thank YOU! Iโm so glad your family loved it! ๐
Love this recipe!Can leftovers be frozen?
Hi!
Technically, you can freeze the casserole, but the cream cheese and shredded cheeses will separate when thawed and reheated, making the dish grainy. For the best results, I recommend enjoying it fresh or storing leftovers in the fridge for a few days.
A little too cheesy for us, but the flavor was wonderful. Added a chopped red pepper and mushrooms. I may have mixed the cheese mixture too well? Think I will back off the cheese the next time and see how it turns out. I will also make sure to not overcook the broccoli and cauliflower!
Thanks for the feedback! Adjusting the cheese and not overcooking the veggies sounds like a great plan. Glad you enjoyed the flavor ๐
Made this tonight. Absolutely amazing. Instead of boiling veggies I added them to the sautรฉ pan with the sausage and onions and sautรฉd for about 10 mins adding 1 teaspoon of Cheyenne pepper. I also used spicy brown mustard instead of the Dijon mustard. With the cream cheese mixture I added about a 1/4 cup of milk. Absolutely love this.
Made this tonight. I added diced potatoes that a parboiled first. Used California medley veggies and aloette spread instead of plain cream cheese and added some boneless skinless chicken thighs with the sausage, because my husband doesn’t eat sausage It was good. I didn’t like the texture of the cheese mixture though. If I made it again I might add some milk or cream to thin out the cheese sauce some. It’s unfair to rate the recipe because I didn’t make it as listed. But it was a good base idea for me to make my own.
I canโt put my finger on why this recipe is so darn delicious, but everything from the hint of mustard in the cream to the tender veggies made this an instant favorite, even for my picky eater!!
I’m very glad everyone enjoyed it! It seems the special flavors and well-cooked vegetables made everyone love it, even the picky eater! Thank YOU! ๐
AMAZING!
I added Cajun season and all kinds of cheeses!
This is also Keto friendly, so Thank you!