Broccoli & Cauliflower Casserole

Active Time:20 minsTotal Time:45 minsServings:8Jump to Nutrition Facts

Active Time:20 minsTotal Time:45 minsServings:8

Active Time:20 mins

Active Time:

20 mins

Total Time:45 mins

Total Time:

45 mins

Servings:8

Servings:

8

Jump to Nutrition Facts

Jump to recipeThisBroccoli & Cauliflower Casseroleis like your favorite mac and cheese but without the pasta—and ups your holiday veggie game. Tender broccoli and cauliflower bring their disease-fighting antioxidants to this casserole and are smothered in a rich, creamy cheese sauce. Toasty panko breadcrumbs and parmesan cheese add the perfect finishing crunch. Keep reading for our expert tips, including how to make this dish ahead of time.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!We like the combination of broccoli and cauliflower, but you can choose to use either vegetable on its own.We highly recommend using fresh vegetables instead of frozen ones, as fresh produce will enhance both the flavor and texture of your casserole.To save time on preparation, consider buying prepackaged fresh florets.Most casseroles, including this recipe, call for whole milk, which is key to achieving a moist, rich and creamy dish.Nutrition NotesBroccoliandcauliflowerare both cruciferous veggies with loads of health benefits. From antioxidants and fiber to vitamins and minerals, these brassicas have got it going on. If you eat them regularly, you’ll help lower the inflammation in your body, as well as your risk of cancer and heart disease.Milkdoes, indeed, do a body good. From protein and calcium to vitamins D and B12, it promotes bone and muscle health. You might even prevent cognitive decline if you imbibe milk every day.Cheeseperfectly complements the broccoli and cauliflower—and might just be what converts even the biggest veggie-shunner. Since it’s made from milk and cream, it brings additional protein and calcium to this casserole.

Jump to recipe

ThisBroccoli & Cauliflower Casseroleis like your favorite mac and cheese but without the pasta—and ups your holiday veggie game. Tender broccoli and cauliflower bring their disease-fighting antioxidants to this casserole and are smothered in a rich, creamy cheese sauce. Toasty panko breadcrumbs and parmesan cheese add the perfect finishing crunch. Keep reading for our expert tips, including how to make this dish ahead of time.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!We like the combination of broccoli and cauliflower, but you can choose to use either vegetable on its own.We highly recommend using fresh vegetables instead of frozen ones, as fresh produce will enhance both the flavor and texture of your casserole.To save time on preparation, consider buying prepackaged fresh florets.Most casseroles, including this recipe, call for whole milk, which is key to achieving a moist, rich and creamy dish.Nutrition NotesBroccoliandcauliflowerare both cruciferous veggies with loads of health benefits. From antioxidants and fiber to vitamins and minerals, these brassicas have got it going on. If you eat them regularly, you’ll help lower the inflammation in your body, as well as your risk of cancer and heart disease.Milkdoes, indeed, do a body good. From protein and calcium to vitamins D and B12, it promotes bone and muscle health. You might even prevent cognitive decline if you imbibe milk every day.Cheeseperfectly complements the broccoli and cauliflower—and might just be what converts even the biggest veggie-shunner. Since it’s made from milk and cream, it brings additional protein and calcium to this casserole.

ThisBroccoli & Cauliflower Casseroleis like your favorite mac and cheese but without the pasta—and ups your holiday veggie game. Tender broccoli and cauliflower bring their disease-fighting antioxidants to this casserole and are smothered in a rich, creamy cheese sauce. Toasty panko breadcrumbs and parmesan cheese add the perfect finishing crunch. Keep reading for our expert tips, including how to make this dish ahead of time.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Cook Mode(Keep screen awake)Ingredients1(2 pound)head cauliflower, trimmed and cut into 1-inch florets1poundbroccoli florets, cut into 1-inch pieces¼cupunsalted butter, divided2tablespoonsall-purpose flour2cupswhole milk2ouncesreduced-fat cream cheese, at room temperature1teaspoongarlic powder1teaspoononion powder½teaspoonground pepper¼teaspoonsalt1cupshredded sharp white Cheddar cheese¾cuppanko breadcrumbs¼cupgrated Parmesan cheese

Cook Mode(Keep screen awake)

Ingredients

1(2 pound)head cauliflower, trimmed and cut into 1-inch florets

1poundbroccoli florets, cut into 1-inch pieces

¼cupunsalted butter, divided

2tablespoonsall-purpose flour

2cupswhole milk

2ouncesreduced-fat cream cheese, at room temperature

1teaspoongarlic powder

1teaspoononion powder

½teaspoonground pepper

¼teaspoonsalt

1cupshredded sharp white Cheddar cheese

¾cuppanko breadcrumbs

¼cupgrated Parmesan cheese

DirectionsPreheat oven to 375°F. Coat a 2-quart baking dish with cooking spray; set aside.Add 1 inch of water to a large stockpot fitted with a steamer basket; cover and bring to boil. Add cauliflower florets first, then top with broccoli florets; steam, covered, until slightly tender, about 6 minutes. Remove the vegetables from the pot; set aside. Discard the water and clean the pot.Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia BaylessHeat 2 tablespoons butter in the pot over medium heat. Add flour and cook, stirring constantly, until nutty, about 1 minute. Gradually stir in milk, whisking constantly, until simmering. Whisk in cream cheese, garlic powder, onion powder, pepper and salt. Cook, whisking constantly, until thickened and smooth, about 2 minutes. Reduce heat to low and gradually add Cheddar, whisking until melted after each addition. Remove from heat. Add the broccoli and cauliflower to the sauce and stir to coat. Transfer to the prepared baking dish.Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia BaylessMicrowave the remaining 2 tablespoons butter in a medium microwaveable bowl on High until melted, about 25 seconds. Stir in panko and Parmesan until fully coated; sprinkle evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia BaylessEquipment2-quart baking dish, large stockpot, steamer basketFrequently Asked QuestionsAbsolutely! You can prepare the dish up to Step 3 and refrigerate it for up to 2 days. Let it stand at room temperature while the oven preheats, then continue with the recipe. Alternatively, you can bake it and freeze it. Choosing a dish that is both oven-safe and freezer-safe will make this process easier. The casserole can be stored for up to 6 months, but for the best quality, it’s advisable to eat it sooner. Keep in mind that the vegetables may become a bit mushy after freezing. To reheat, thaw the casserole in the refrigerator overnight and then bake it in a 350°F oven for 20 to 30 minutes.Casseroles that are made with cooked ingredients are typically baked uncovered. This allows moisture to be released to prevent the casserole from getting too soggy. Baking the casserole uncovered also helps crisp and brown the surface. We steam the broccoli and cauliflower before mixing them with the cheese sauce. The casserole is baked uncovered until bubbling and the panko breadcrumb mixture is golden brown and crispy.This simple side dish can be prepared for a holiday meal or a weeknight dinner and pairs well with many main dishes, includingBasic Whole Roast Chicken,Steak au Poivre,Baked Pork Chops, andSkillet Lemon-Garlic Salmon.The casserole can also be the main course when paired withWarm Spinach Salad with Chickpeas & Roasted Tomatoes, orArugula & Fennel Salad with Lemon Vinaigrette.You don’t, but it makes steaming easier. Steamer baskets come in a variety of sizes and materials. You can choose from stainless steel, ceramic, bamboo or silicone. Make sure the pot is slightly larger in diameter than the basket so you can easily remove the basket after steaming. If you don’t have asteamer basket, it’s time to get creative. You can use a colander or make a foil snake to elevate a heatproof plate or bowl. You can use a round cooling rack, like one that comes from an Instant Pot, or you can poke holes in a foil pie pan.If your casserole dish comes with a cover, use that. If it doesn’t, you can cover the dish with plastic wrap or aluminum foil before placing it in the refrigerator. The casserole should stay fresh for about 3 days. When you’re ready to reheat it, warm it in a 350°F oven for 10 to 15 minutes or use the microwave at medium power.Originally appeared:EatingWell.com, April 2021

Directions

Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray; set aside.Add 1 inch of water to a large stockpot fitted with a steamer basket; cover and bring to boil. Add cauliflower florets first, then top with broccoli florets; steam, covered, until slightly tender, about 6 minutes. Remove the vegetables from the pot; set aside. Discard the water and clean the pot.Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia BaylessHeat 2 tablespoons butter in the pot over medium heat. Add flour and cook, stirring constantly, until nutty, about 1 minute. Gradually stir in milk, whisking constantly, until simmering. Whisk in cream cheese, garlic powder, onion powder, pepper and salt. Cook, whisking constantly, until thickened and smooth, about 2 minutes. Reduce heat to low and gradually add Cheddar, whisking until melted after each addition. Remove from heat. Add the broccoli and cauliflower to the sauce and stir to coat. Transfer to the prepared baking dish.Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia BaylessMicrowave the remaining 2 tablespoons butter in a medium microwaveable bowl on High until melted, about 25 seconds. Stir in panko and Parmesan until fully coated; sprinkle evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia BaylessEquipment2-quart baking dish, large stockpot, steamer basketFrequently Asked QuestionsAbsolutely! You can prepare the dish up to Step 3 and refrigerate it for up to 2 days. Let it stand at room temperature while the oven preheats, then continue with the recipe. Alternatively, you can bake it and freeze it. Choosing a dish that is both oven-safe and freezer-safe will make this process easier. The casserole can be stored for up to 6 months, but for the best quality, it’s advisable to eat it sooner. Keep in mind that the vegetables may become a bit mushy after freezing. To reheat, thaw the casserole in the refrigerator overnight and then bake it in a 350°F oven for 20 to 30 minutes.Casseroles that are made with cooked ingredients are typically baked uncovered. This allows moisture to be released to prevent the casserole from getting too soggy. Baking the casserole uncovered also helps crisp and brown the surface. We steam the broccoli and cauliflower before mixing them with the cheese sauce. The casserole is baked uncovered until bubbling and the panko breadcrumb mixture is golden brown and crispy.This simple side dish can be prepared for a holiday meal or a weeknight dinner and pairs well with many main dishes, includingBasic Whole Roast Chicken,Steak au Poivre,Baked Pork Chops, andSkillet Lemon-Garlic Salmon.The casserole can also be the main course when paired withWarm Spinach Salad with Chickpeas & Roasted Tomatoes, orArugula & Fennel Salad with Lemon Vinaigrette.You don’t, but it makes steaming easier. Steamer baskets come in a variety of sizes and materials. You can choose from stainless steel, ceramic, bamboo or silicone. Make sure the pot is slightly larger in diameter than the basket so you can easily remove the basket after steaming. If you don’t have asteamer basket, it’s time to get creative. You can use a colander or make a foil snake to elevate a heatproof plate or bowl. You can use a round cooling rack, like one that comes from an Instant Pot, or you can poke holes in a foil pie pan.If your casserole dish comes with a cover, use that. If it doesn’t, you can cover the dish with plastic wrap or aluminum foil before placing it in the refrigerator. The casserole should stay fresh for about 3 days. When you’re ready to reheat it, warm it in a 350°F oven for 10 to 15 minutes or use the microwave at medium power.

Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray; set aside.

Add 1 inch of water to a large stockpot fitted with a steamer basket; cover and bring to boil. Add cauliflower florets first, then top with broccoli florets; steam, covered, until slightly tender, about 6 minutes. Remove the vegetables from the pot; set aside. Discard the water and clean the pot.

Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia Bayless

Heat 2 tablespoons butter in the pot over medium heat. Add flour and cook, stirring constantly, until nutty, about 1 minute. Gradually stir in milk, whisking constantly, until simmering. Whisk in cream cheese, garlic powder, onion powder, pepper and salt. Cook, whisking constantly, until thickened and smooth, about 2 minutes. Reduce heat to low and gradually add Cheddar, whisking until melted after each addition. Remove from heat. Add the broccoli and cauliflower to the sauce and stir to coat. Transfer to the prepared baking dish.

Microwave the remaining 2 tablespoons butter in a medium microwaveable bowl on High until melted, about 25 seconds. Stir in panko and Parmesan until fully coated; sprinkle evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.

Equipment

2-quart baking dish, large stockpot, steamer basket

Frequently Asked QuestionsAbsolutely! You can prepare the dish up to Step 3 and refrigerate it for up to 2 days. Let it stand at room temperature while the oven preheats, then continue with the recipe. Alternatively, you can bake it and freeze it. Choosing a dish that is both oven-safe and freezer-safe will make this process easier. The casserole can be stored for up to 6 months, but for the best quality, it’s advisable to eat it sooner. Keep in mind that the vegetables may become a bit mushy after freezing. To reheat, thaw the casserole in the refrigerator overnight and then bake it in a 350°F oven for 20 to 30 minutes.Casseroles that are made with cooked ingredients are typically baked uncovered. This allows moisture to be released to prevent the casserole from getting too soggy. Baking the casserole uncovered also helps crisp and brown the surface. We steam the broccoli and cauliflower before mixing them with the cheese sauce. The casserole is baked uncovered until bubbling and the panko breadcrumb mixture is golden brown and crispy.This simple side dish can be prepared for a holiday meal or a weeknight dinner and pairs well with many main dishes, includingBasic Whole Roast Chicken,Steak au Poivre,Baked Pork Chops, andSkillet Lemon-Garlic Salmon.The casserole can also be the main course when paired withWarm Spinach Salad with Chickpeas & Roasted Tomatoes, orArugula & Fennel Salad with Lemon Vinaigrette.You don’t, but it makes steaming easier. Steamer baskets come in a variety of sizes and materials. You can choose from stainless steel, ceramic, bamboo or silicone. Make sure the pot is slightly larger in diameter than the basket so you can easily remove the basket after steaming. If you don’t have asteamer basket, it’s time to get creative. You can use a colander or make a foil snake to elevate a heatproof plate or bowl. You can use a round cooling rack, like one that comes from an Instant Pot, or you can poke holes in a foil pie pan.If your casserole dish comes with a cover, use that. If it doesn’t, you can cover the dish with plastic wrap or aluminum foil before placing it in the refrigerator. The casserole should stay fresh for about 3 days. When you’re ready to reheat it, warm it in a 350°F oven for 10 to 15 minutes or use the microwave at medium power.

Frequently Asked Questions

Absolutely! You can prepare the dish up to Step 3 and refrigerate it for up to 2 days. Let it stand at room temperature while the oven preheats, then continue with the recipe. Alternatively, you can bake it and freeze it. Choosing a dish that is both oven-safe and freezer-safe will make this process easier. The casserole can be stored for up to 6 months, but for the best quality, it’s advisable to eat it sooner. Keep in mind that the vegetables may become a bit mushy after freezing. To reheat, thaw the casserole in the refrigerator overnight and then bake it in a 350°F oven for 20 to 30 minutes.

Casseroles that are made with cooked ingredients are typically baked uncovered. This allows moisture to be released to prevent the casserole from getting too soggy. Baking the casserole uncovered also helps crisp and brown the surface. We steam the broccoli and cauliflower before mixing them with the cheese sauce. The casserole is baked uncovered until bubbling and the panko breadcrumb mixture is golden brown and crispy.

This simple side dish can be prepared for a holiday meal or a weeknight dinner and pairs well with many main dishes, includingBasic Whole Roast Chicken,Steak au Poivre,Baked Pork Chops, andSkillet Lemon-Garlic Salmon.The casserole can also be the main course when paired withWarm Spinach Salad with Chickpeas & Roasted Tomatoes, orArugula & Fennel Salad with Lemon Vinaigrette.

This simple side dish can be prepared for a holiday meal or a weeknight dinner and pairs well with many main dishes, includingBasic Whole Roast Chicken,Steak au Poivre,Baked Pork Chops, andSkillet Lemon-Garlic Salmon.

The casserole can also be the main course when paired withWarm Spinach Salad with Chickpeas & Roasted Tomatoes, orArugula & Fennel Salad with Lemon Vinaigrette.

You don’t, but it makes steaming easier. Steamer baskets come in a variety of sizes and materials. You can choose from stainless steel, ceramic, bamboo or silicone. Make sure the pot is slightly larger in diameter than the basket so you can easily remove the basket after steaming. If you don’t have asteamer basket, it’s time to get creative. You can use a colander or make a foil snake to elevate a heatproof plate or bowl. You can use a round cooling rack, like one that comes from an Instant Pot, or you can poke holes in a foil pie pan.

If your casserole dish comes with a cover, use that. If it doesn’t, you can cover the dish with plastic wrap or aluminum foil before placing it in the refrigerator. The casserole should stay fresh for about 3 days. When you’re ready to reheat it, warm it in a 350°F oven for 10 to 15 minutes or use the microwave at medium power.

Originally appeared:EatingWell.com, April 2021

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Nutrition Facts(per serving)246Calories15gFat17gCarbs11gProtein

Nutrition Facts(per serving)

• Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Jan Valdez,

Linda Frahm,

andCarrie Myers, M.S.

Carrie Myers, M.S.