Cauliflower Broccoli Bake
This Cauliflower Broccoli Bake is a veggie-loaded cheesy classic packed with bold flavors and plenty of comfort! Loaded with cheese and garlic, it’s the ultimate side dish for any meal.
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 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
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
