Garlicky and Cheesy Cauliflower Broccoli Bake

4.91 from 22 votes
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This garlicky and cheesy Cauliflower Broccoli Bake is a perfect blend of comfort, taste, and ease, making it a delicious choice for both casual dinners and special gatherings.

Garlicky and Cheesy Cauliflower Broccoli in a white baking dish.


 

Savory, garlicky, cheesy cauliflower broccoli bake is made with just a few required ingredients and is the perfect comforting side dish for holidays and every day! It’s creamy, it’s golden, and it’s extra delicious!

Why We Love This Cauliflower Broccoli Recipe

  • Quick and Easy: This recipe is a breeze to put together and it’s a great way to sneak in those veggies.
  • Versatile: This side dish pairs with just about any main dish.
  • Family-Favorite: This dish is always a crowd-pleaser. It’s perfect for family dinners, potlucks, holidays, you name it!
  • Comfort Food: Last but not least, this cheesy cauliflower and broccoli bake is pure comfort food. The tender veggies coated in a creamy, bubbling cheese sauce provide a heartwarming and cozy meal that’s hard to resist.
Cauliflower and Broccoli Bake in a baking dish.

Cauliflower Broccoli Bake Ingredients

How To Make Cauliflower Broccoli Bake

  1. Cook the Veggies: We’ll quickly steam our cauliflower and broccoli, then sauté them with some onion and garlic tossed in delicious garlic-flavored olive oil.
  2. Make the Cheese Sauce: In the meantime, we’ll whip up a simple lightened-up cheese sauce. I found this recipe gem in an old Weight Watchers cookbook, and I’ve been hooked ever since. It’s just evaporated milk, shredded cheddar, and a touch of cornstarch.
  3. Pro Tip: Keep your flame low while making the sauce. High heat makes the sauce grainy, especially with reduced-fat cheeses. Nobody wants grainy cheese sauce, am I right?
  4. Combine and Bake: Next, we’ll marry our sautéed veggies and glorious cheese sauce, then slide it into the oven. Around 20 minutes later, you’ll be face-to-face with a hot, bubbly, and insanely delicious cheesy cauliflower bake.
Overhead shot of a Cheesy Cauliflower Broccoli Bake.

Recipe Tips And Variations

  • Using Frozen Veggies: 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.
  • Vegetable Alternatives: You can swap out the cauliflower for another veggie. Any vegetable that’s been lightly roasted, given a quick steam, or even blanched would be a great fit. Try Brussels sprouts, green beans, or more broccoli.
  • Cheese Sauce: Remember to keep the heat low when you’re making the cheese sauce to avoid a grainy texture. Stir continuously for a smooth, creamy sauce.
  • Switch up the Cheese: Feel free to play around with the types of cheese in this dish. A blend of cheddar and gruyere or a sprinkle of parmesan can add a different twist to your casserole.
  • Add-ins: Add some protein like cooked chicken, bacon, or even canned tuna.
  • Seasoning: 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.

Serving Suggestions

Cheesy Cauliflower Broccoli casserole in a white baking dish.

How To Store & Freeze

  • To Store: Transfer leftovers to an airtight container and keep in the fridge for 2 to 3 days or in the freezer for 2 to 3 months.
  • To Reheat from Frozen: Place it in your microwave on high for around 3 to 4 minutes. The exact time might vary based on your microwave’s power. Let it sit briefly after you take it out.

Cauliflower Casserole Recipes

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4.91 from 22 votes

Garlicky and Cheesy Cauliflower Broccoli Bake

This Cauliflower Broccoli Bake is a lighter take on everyone's beloved garlicky, cheesy classic! It packs all the flavor without the extra calories.
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 5 minutes
Total Time: 45 minutes
Servings: 4 servings

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 fresh ground black pepper,, to taste

FOR THE CHEESE SAUCE

  • 1 cup reduced-fat shredded cheddar cheese,, divided
  • 1 tablespoon cornstarch
  • 1 can (12 ounces) fat free evaporated milk
  • ½ teaspoon dijon mustard
  • ¼ to ½ teaspoon smoked paprika,, or to taste
  • ¼ cup low fat part skim shredded mozzarella cheese
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Instructions 

  • Preheat oven to 400˚F. Drizzle a little olive oil on the bottom of a square baking dish; spread it around and set aside.
  • 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.
  • 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.
  • 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.
  • 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, stirring constantly with a whisk, until melted and thickened, about 2 minutes.
  • Pour the cheese sauce over the broccoli and cauliflower; stir to combine. Sprinkle the remaining cheeses over the top.
  • Bake for 20 minutes or until lightly browned and bubbly.
  • Remove from oven and let stand 5 to 8 minutes, then serve.

Video

Notes

  • This casserole can be assembled up to one day in advance, then baked just before serving.
  • Swap out the cauliflower for another veggie. Brussels sprouts and green beans will work.
  • Aim for crunchy, not soggy, veggies in the first steaming step.
  • For a velvety cheese sauce, keep your heat low and keep stirring.
  • 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.
  • Don’t forget to season your veggies when frying them. 

Nutrition

Calories: 252kcal | Carbohydrates: 20g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 10mg | Sodium: 297mg | Potassium: 788mg | Fiber: 6g | Sugar: 6g | Vitamin A: 863IU | Vitamin C: 159mg | Calcium: 264mg | Iron: 2mg

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.

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55 Comments

  1. Chloe says:

    Am I able to sub in regular milk for the evaporated? Or will it not be good aha

  2. Cynthia Lutz says:

    P.S. I appreciate all the details you provided in the recipe. I am not a very experienced cook, and for me, those are the things that can make a big difference in the success or failure of a dish.

  3. Rhonda Wilkinson says:

    Can you make this a day ahead? Just stick it in the oven as the final stage the next day?

    1. Katerina says:

      Yes, you can. Keep it covered in the fridge, then take it out when ready to bake. Take it out of the refrigerator about 20 minutes before baking if time permits.

  4. Viola Rice says:

    Love! Love! Love this recipe! It’s a lot of steps but worth it! It was the best recipe to highlight broccoli and cauliflower and cheese!! Sooooo! Good! And worth all the steps! Will make for Thanksgiving!!

    1. Katerina Petrovska says:

      That’s wonderful to hear! I’m very happy you loved it! Thank YOU! 🙂

      1. Sandy Lopez says:

        I wonder if mustard is bottled? Dont think ive seen dry dijon…so thinking so. A LOT of recipes have mustard but never seem to say. Would like to try tonight. Broccoli , cauliflower & cheese….has to be a hit !! TYVM

  5. Carol Longo says:

    Can this be made ahead of time and frozen for Thanksgiving?

  6. Tess says:

    I wanted a recipe, not a bloody novel.
    What the he’ll is a pound?
    Why would you put milk in a can, we have cows in Australia.
    Is everything in the US Processed?
    We know that MacDonald’s tastes like cardboard on cake.

    1. Katerina says:

      But, did you try the recipe? 🤔
      Or are you using this space just to rant?

    2. Sandy Lopez says:

      If you cant say anything nice…….zip it.16oz.. We have cows in US too.(evap not reg milk) No everything is not processed. Dont go to McD’s then. My goodness Tess….Hope you have a better day !!!

    3. David says:

      Scale…produce department. Not tough.

  7. Roz says:

    Awsome cooked chicken drumsticks as a side dish and sprinkled cheese on top with chilli
    Will be making this one again for sure

    1. Katerina Petrovska says:

      Thank YOU! I’m very glad you enjoyed it! 🙂

      1. Cynthia Lutz says:

        Made this tonight and my husband, who is usually a meat and potatoes guy, loved it! He ate two helpings and asked me to please not lose the recipe. 😊 My grandson even ate it, and it’s hard to get him to eat his vegetables! Thank you for this delicious recipe!

  8. Susie in the country says:

    I always have these ingredients on hand and will be giving this a try! Yes and I can eat broccoli/cauliflower every day♥Thanks for sharing!