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Garlicky and Cheesy Cauliflower Broccoli Bake - A lighter version of everyone's favorite rich and cheesy cauliflower broccoli bake! Or is it casserole? Gratin? Whatevs, it's still so darn good!

Garlicky and Cheesy Cauliflower Broccoli Bake

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

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

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

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.

Course: Side Dish
Cuisine: American
Keyword: broccoli casserole, cauliflower, cheese