Garlicky and Cheesy Cauliflower Broccoli Bake

4.92 from 23 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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4.92 from 23 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


  • 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


  • 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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  • 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.



  • 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. 


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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4.92 from 23 votes (11 ratings without comment)

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  1. Marilyn says:

    Can this be cooked and then frozen?

    1. Katerina Petrovska says:

      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.

  2. Marilyn says:

    Can this be frozen after cooking the casserole?

  3. Cheryl Wood says:

    ThankYou for this recipe! Used cream cheese instead of making sauce but used seasonings. Very Good!

    1. Katerina Petrovska says:

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

  4. Mish says:

    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!

    1. Mish says:

      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!

    2. Katerina Petrovska says:

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

  5. Jessica says:

    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*

  6. Nirmala Boodoo says:

    Will try for sure tomorrow morning. Sounds delicious!

    1. Katerina Petrovska says:

      I hope you enjoy it! Thank YOU! 🙂

  7. Terry Stenson says:

    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.

    1. Katerina Petrovska says:

      That’s great! I am very glad you enjoyed it! Thank YOU! 🙂

  8. Laura says:

    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?

  9. Effie says:

    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 😊

  10. Jan Lariviere says:

    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.