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This garlicky and cheesy cauliflower broccoli bake combines comfort food, convenience, and flavor into a delicious veggie casserole recipe. It’s an easy side dish for casual dinners and special gatherings, and it even makes a filling vegetarian main dish!
If you’re looking for more holiday inspiration, check out classics like my creamy mashed potatoes or this easy homemade cranberry sauce.
Today’s savory, garlicky cauliflower broccoli bake is creamy, golden, and bursting with rich, cheesy flavor. I don’t know about you, but I LOVE a comforting side dish that does double-duty! This dish pairs beautifully with juicy roast turkey at Thanksgiving or Instant Pot pork tenderloin for an easy weeknight dinner. It’s even a great option if you’re in need of a vegetarian main. This broccoli and cauliflower bake is the kind of recipe everyone will beg for at the end of the day. Just wait and see!
Why I’m a Fan of This Broccoli and Cauliflower Bake
- Quick and easy. The prep for this dish uses one skillet, and you can whip it up in 10 minutes. The rest is left to a baking dish and your oven.
- Picky eater approved. Drenching vegetables in a creamy, bubbling cheese sauce is my sneaky way of getting those veggies onto my kids’ plates without a fuss. It works!
- A must-have side dish. This cauliflower broccoli bake has a way of stealing the spotlight. Whether it’s a cozy family dinner, a holiday meal, or a potluck, it goes with any main dish.
- Cozy comfort food. All those cheesy, garlicky flavors are totally heartwarming and perfect for cold-weather meals.
Ingredients You’ll Need For This Recipe
Below, I’ve included notes and easy swaps for the ingredients in this recipe, if you need them. Scroll down to the recipe card below the post for the printable recipe with amounts and details.
- Broccoli and Cauliflower Florets – You can adapt the ratio of broccoli to cauliflower depending on what you prefer. I use one pound of each. This veggie bake is super versatile, so you can also add other veggies, like green beans or asparagus.
- Olive Oil – I’ll often cook the veggies in garlic-infused olive oil for a rich garlic flavor. You can use regular olive oil and add a pinch of garlic powder, or simply skip the garlic and use olive oil on its own.
- Yellow Onion – I like to use a small yellow onion, but a white onion or shallot can work in a pinch.
- Garlic – If fresh garlic isn’t available, substitute 1/4 teaspoon of garlic powder per fresh clove (in this recipe, that’s about 1/2 teaspoon of powder).
- Shredded Cheese – I like shredded cheddar for a sharp, creamy flavor. Swap in Monterey Jack, Swiss, or Gruyère cheese for a twist.
- Cornstarch – To thicken the cheese sauce. All-purpose flour or arrowroot powder are good alternatives, though you may need slightly more flour than cornstarch in that case.
- Evaporated Milk – Make sure to buy unsweetened evaporated milk, and NOT sweetened condensed milk. The cans can look very similar on grocery store shelves! Regular whole milk or half-and-half will also work.
- Dijon Mustard – Adds a tangy depth of flavor to the sauce. Yellow mustard or a pinch of mustard powder can be used instead.
- Smoked Paprika – Regular paprika or a dash of cayenne pepper will also work.
- Shredded Mozzarella Cheese – Or another melty cheese, such as Provolone or Fontina, for melting on top of the casserole.
Veggie Bake Tips and Variations
- Season the veggies. Don’t forget to season your veggies during the sautéing phase. A little salt and pepper can make a huge difference in the overall flavor of the dish.
- Don’t overheat the cheese sauce. Remember to keep the heat low when you’re making the cheese sauce. High heat makes the sauce grainy, especially with reduced-fat cheeses. Nobody wants grainy cheese sauce, am I right?
- Change up the cheese. Feel free to play around with the types of cheese in this dish. A blend of cheddar and Gruyère or a sprinkle of Parmesan can add a different twist to your casserole.
- Add protein. Sprinkle in cooked cubed or shredded chicken, crispy bacon, or even canned tuna. Drained and rinsed canned chickpeas or beans are a good plant-based protein option.
- Add more veggies. You can swap out the cauliflower or broccoli for another veggie. Any vegetable that’s been lightly roasted, given a quick steam, or even blanched would be a great fit. Try adding Brussels sprouts, green beans, or asparagus. This casserole is also a great way to use up leftover cooked vegetables!
Can I Use Frozen Vegetables?
Yes, you can use frozen cauliflower and broccoli florets, but cook them according to the instructions on the package and drain any excess liquid before combining the veggies with the cheese sauce.
What to Serve With a Cauliflower Broccoli Bake
Serve this easy cauliflower broccoli casserole with grilled or roasted meats like bacon-wrapped chicken, juicy roast beef, easy air fryer pork chops, or a perfectly seared ribeye steak for a hearty and satisfying dinner. Or, pair this cheesy bake with flaky sockeye salmon or cod for a lighter option.
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Cauliflower Broccoli Bake
Ingredients
- 1 pound broccoli florets
- 1 pound cauliflower florets
- 3 tablespoons garlic flavored olive oil, divided, you can also use regular olive oil
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- salt and freshly ground black pepper, to taste
FOR THE CHEESE SAUCE
- 1 cup shredded cheddar cheese, divided
- 1 tablespoon cornstarch
- 12 ounces can fat free evaporated milk
- ½ teaspoon Dijon mustard
- ¼ to ½ teaspoon smoked paprika, or to taste
- ¼ cup shredded mozzarella cheese
Instructions
- Prep for baking. Preheat oven to 400˚F. Drizzle a little olive oil on the bottom of a square baking dish; spread it around and set aside.
- Steam the vegetables. In a large skillet, bring 1/2 inch of salted water to a boil. Add the broccoli and cauliflower; cover and cook over high heat until crisp-tender, about 4 minutes. Drain the vegetables in a colander and set aside.
- Sauté. Wipe out the skillet, add 2 tablespoons olive oil, and heat over medium-high heat. Add onions and cook for 2 to 3 minutes or until softened.
- Add the garlic and veggies. Stir in the minced garlic and continue to stir and cook for 1 minute. Add broccoli and cauliflower to the skillet. Season with salt and pepper and continue to cook for about 2 minutes, or until lightly golden. Remove from heat and transfer the vegetables to the baking dish; set aside.
- Prepare the cheese sauce. Wipe the skillet and add 1 tablespoon olive oil, 3/4 cup shredded cheddar cheese, cornstarch, evaporated milk, mustard, salt, pepper, and paprika.
- Cook over low heat. Stir constantly with a whisk, until melted and thickened, about 2 minutes.
- Combine. Pour the cheese sauce over the broccoli and cauliflower; stir to combine. Sprinkle the remaining cheeses over the top.
- Bake. Bake for 20 minutes or until lightly browned and bubbly. Remove from oven and let stand 5 to 8 minutes, then serve.
Notes
- Prep ahead. This casserole can be assembled up to one day in advance, then baked just before serving.
- Use different vegetables. Swap out the cauliflower for another veggie. Brussels sprouts and green beans will work.
- Fork tender veggies. Aim for crunchy, not soggy, veggies in the first steaming step.
- Control the flame. For a velvety cheese sauce, keep your heat low and keep stirring.
- Cheese options. Mix up your cheese game – consider a mix of cheddar and gruyere or a dash of parmesan.
- Want to make it a main course? Throw in some cooked chicken, crispy bacon, or even canned tuna.
- Season. Don’t forget to season your veggies when frying them.
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.
How To Make Cauliflower Broccoli Bake
I adapted this cheese sauce recipe from an old Weight Watchers cookbook, and I’ve been hooked ever since. It’s just evaporated milk, shredded cheddar, and a touch of cornstarch! Follow the steps below to make it, and then combine it with veggies for a cheesy cauliflower and broccoli casserole.
- First, cook the veggies. Steam the cauliflower and broccoli in 1/2 inch of salted water for ~4 minutes, then drain and set them aside. You’ll use the same skillet to sauté the vegetables and make the sauce.
- Sauté. Next, sauté the onion and garlic in oil. Stir in the steamed veggies and let them cook through. Don’t forget to season with salt and pepper as you go. Afterward, transfer the veggies to a lightly oiled baking dish.
- Make the cheese sauce. Now, combine shredded cheddar cheese with cornstarch, evaporated milk, mustard, and sauce seasonings in the skillet. Whisk constantly while the cheese melts and the sauce thickens. Keep your flame low while making the sauce so that the dairy doesn’t split.
- Combine and bake. Last but not least, pour the cheese sauce over the broccoli and cauliflower in the baking dish, stir, and top with the remaining shredded cheese. Bake at 400ºF for 20 minutes until the casserole is hot and bubbly. If you’d like, broil the top to brown it a little, then serve!
Storage and Freezing
- Refrigerate. Transfer leftovers to an airtight container and keep in the fridge for 2 to 3 days.
- Reheat. Warm the leftover cauliflower broccoli bake in the oven or microwave until it’s hot throughout.
- Freeze. You can freeze this broccoli cauliflower bake for up to 3 months. To reheat from frozen, place the casserole in your microwave on high for around 3 to 4 minutes. Make sure it’s in a microwave-safe dish. Let it sit briefly after you take it out.
This was a nice recipe that was easy to prepare. Assembled it earlier in the day and just baked for dinner. I added some rotisserie chicken so it was a one pot meal. Enough for leftovers tonight so one prep made two meals! Will definitely make again!
Thanks so much! I’m glad you enjoyed it, and adding rotisserie chicken is a great idea. Love that it made enough for two meals! ๐