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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.
This savory, garlicky, cheesy Cauliflower Broccoli Bake is the ultimate comforting side dish for both holidays and everyday meals! Made with just a few simple ingredients, it’s creamy, golden, and bursting with rich, cheesy flavor. Whether you’re whipping up an easy weeknight dinner or planning a festive, this dish pairs beautifully with mains like my oven roasted turkey or a juicy instant pot pork tenderloin.
And if you’re looking for more holiday inspiration, it’s a fantastic addition alongside classics like my creamy mashed potatoes or this fabulous cranberry sauce! It’s more than just a side—it’s the kind of dish everyone will ask you to share the recipe for. Just wait and see!
Why I Love This Cauliflower Broccoli Recipe
- Quick and Easy: Whipping up this bake is a total breeze! It’s a sneaky and delicious way to get those veggies onto everyone’s plate without a fuss.
- Family-Favorite: Cauliflower broccoli bake has a way of stealing the spotlight. Whether it’s a cozy family dinner, a holiday gathering, or a potluck, it’s always a hit!
- Versatile: Looking for the perfect side? This cheesy veggie bake complements almost any main dish.
- 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.
Recipe Ingredients
- Broccoli Florets & Cauliflower Florets: This recipe uses a pound of each, but you can add more broccoli and less cauliflower or vice versa. You could add other veggies, such as green beans or asparagus, too.
- Garlic-Flavored Olive Oil: Adds a rich garlic flavor. Regular olive oil can be used with a pinch of garlic powder as a substitute.
- Yellow Onion: I like to use a small yellow onion, but white onion can work in a pinch.
- Garlic: Use about 1/2 teaspoon garlic powder if fresh garlic isn’t available.
- Salt and Black Pepper: Essential seasonings to enhance all the flavors. Kosher salt and pre-ground pepper are okay to use.
- Shredded Cheddar Cheese: Adds a sharp, creamy flavor to the sauce, but you can substitute it with Monterey Jack or Gruyère for a twist.
- Cornstarch: Thickens the cheese sauce for a creamy consistency. All-purpose flour or arrowroot powder can be used as alternatives.
- Evaporated Milk: This will create a rich, creamy base for the sauce without being too heavy. 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: You can try other cheeses, such as Provolone or Fontina cheese.
How To Make Cauliflower Broccoli Bake
This vegetable casserole is a veggie-packed cheesy classic packed with bold flavors and plenty of comfort! Loaded with cheese and garlic, it’s the ultimate side dish for any meal. Follow these simple steps to make it!
- 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.
- 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.
- 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?
- 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.
Recipe Tips & 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
This cauliflower broccoli casserole is the perfect complement to a variety of dishes, making it a delicious addition to your meal plan. Serve it alongside grilled or roasted meats like oven baked chicken breasts, juicy roast beef, air fryer pork chops, or a perfectly seared ribeye steak for a hearty and satisfying dinner.
For a lighter option, pair this cheesy bake with flaky sockeye salmon or tender cod. And if you’re craving something fresh, a crisp tabbouleh salad or tangy cabbage cucumber salad adds a refreshing balance to this rich and comforting casserole.
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
- Creamy Cauliflower and Brussels Sprouts Casserole
- Cheesy Ground Beef and Cauliflower Rice Casserole
- Chicken and Cauliflower Rice Casserole
- Keto Mac and Cheese
- Cauliflower Gratin
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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
- 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.
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.
Can this be cooked and then frozen?
Technically, you can freeze just about anything, including this, but just keep in mind that the texture will change and become noticeably grainier when you reheat it.
Can this be frozen after cooking the casserole?
ThankYou for this recipe! Used cream cheese instead of making sauce but used seasonings. Very Good!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Its one of the best recipes without too many calories, especially since I don’t keep cream or cheese on hand. We are trying to eat healthy and this dish is yum on so many levels! Thank you for sharing!
Forgot to mention. I skipped the cheese and made a white sauce with olive oil and flour. Then added lite milk. Turned out thick and delish. Coated the cauliflower broc with it and baked with panko crumb on top. Yummalicious!
I’m very glad you enjoyed it! Thank YOU! 🙂
This looks delicious!! Does it freeze well? I always make a cauliflower bake as a side for Christmas dinner but I’m looking for a new recipe and I’m hoping to be able to make it ahead of time and heat it up in the oven before serving. I don’t want it to end up watery from freezing :/ *fingers crossed*
Will try for sure tomorrow morning. Sounds delicious!
I hope you enjoy it! Thank YOU! 🙂
I just made this recipe and OMG! this was so easy, and so very good. I added chicken to the mix, outside of that I kept it the same. I have been on Keto for a year now and am always looking for complete meals. That’s why I added the chicken. The sauce was a great idea thanks for finding it on ww. Thank-you for this recipe and many others I’ve bookmarked as well.
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
I love this dish but my daughter will not be able to have any oil or butter in cooking or baking once she has bariatric surgery. She is preparing for it now. Anyway to get that taste without the oil?
Everyone LOVED it!!!
I replaced the evaporated milk with cream cheese (sounded better and it was!) and didn’t use the corn starch (seemed unnecessary).
It was absolutely divine!!
Thank you 😊
I LOVE this dish, so flavourful. Served it to friends who all loved it too. I made it exactly as in the recipe and I did not miss the extra fat at all.