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overhead shot of white baking dish with cauliflower and brussel sprouts casserole topped with a crumb mixture


Katerina | Diethood
This Creamy Cauliflower and Brussels Sprouts Casserole is an easy veggie casserole prepared with tender cauliflower and brussels sprouts in a creamy, cheesy sauce! 
Servings : 8
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes


  • 1 large head cauliflower, cut into florets
  • 1 pound brussels sprouts, quartered
  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • 1 cup milk
  • 1 cup heavy cream, (may substitute half-and-half)
  • ¾ cup shredded swiss cheese, (mozzarella, cheddar, and other shredded cheeses may be substituted)
  • cup shredded parmesan cheese
  • 1 teaspoon dried Italian Seasoning, or any other dried herbs of choice
  • 1 teaspoon salt, or to taste
  • Freshly ground black pepper, or to taste
  • ½ teaspoon garlic powder
  • 1 cup pork rind panko crumbs


  • Preheat oven to 375˚F. Generously spray 9x13 baking dish with cooking oil and set aside.
  • In a large sauté pan or pot bring 5 to 6 cups of salted water to a boil. Add the cauliflower florets and brussel sprouts to the boiling water; cover and cook over high heat for 5 minutes, or until veggies are crisp tender. The larger the veggies, the longer it will take to cook.
  • Drain the vegetables in a colander and set aside.
  • In a large skillet melt 2 tablespoons butter set over medium heat. Whisk in the cornstarch; cook for 2 minutes, whisking constantly.
  • Slowly pour in the milk, then the heavy cream; continuously whisk until smooth. Increase heat and bring mixture to a boil; continue to whisk for 3 to 4 minutes, or until mixture is thickened.
  • Remove from heat and stir in swiss cheese and parmesan cheese. Season sauce with Italian seasoning, salt, pepper, and garlic powder; continue to stir with the whisk until all is well combined. Taste for salt and adjust accordingly.
  • Transfer prepared veggies to the baking dish. Pour the sauce over the veggies; gently stir to combine. Sprinkle the top with pork rind panko crumbs. Spray olive oil cooking spray over the crumbs.
  • Bake, uncovered, for 30 to 35 minutes, or until top is golden brown and mixture is bubbling on the sides.
  • Remove from oven and let stand 10 minutes. Garnish with chopped parsley. Serve.


  • Stove
  • Oven


  • For those following a Weight Watchers Plan, use Half & Half, Low Fat Milk, Low Fat Cheeses, and Regular Panko Crumbs.
  • WW SMARTPOINTS CALCULATED WITH: Half & Half, Low Fat Milk, Low Fat Cheeses, and Regular Panko Crumbs.


Calories: 271 kcal | Carbohydrates: 14 g | Protein: 11 g | Fat: 20 g | Saturated Fat: 12 g | Cholesterol: 67 mg | Sodium: 527 mg | Potassium: 506 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 1118 IU | Vitamin C: 83 mg | Calcium: 227 mg | Iron: 1 mg | Net Carbs: 10 g

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: brussels sprouts recipes, cauliflower casserole, cauliflower casserole recipes, christmas dinner recipes, vegetable casserole, veggie casserole