Cheesy Cauliflower Casserole with Broccoli
This easy cheesy cauliflower casserole with broccoli is a delicious, low-carb side dish. Made with creamy sour cream, cream cheese, and sharp cheddar, it's the perfect cheesy cauliflower bake to complement any meal. Packed with vegetables, it’s a flavorful and easy side dish that everyone will love!
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Ingredients
For the Casserole
- 3 tablespoons butter, divided
- 4 cups broccoli florets, cut into bite-sized pieces
- 4 cups cauliflower florets, cut into bite-sized pieces
- 2 tablespoons all-purpose flour
- 1 cup milk
- 3 ounces cream cheese
- ½ teaspoon smoked paprika
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ cup sharp cheddar cheese, shredded
- ¼ cup mozzarella, grated
- 1 pinch grated nutmeg
For Topping
- ½ cup mild cheddar or sharp, grated
- ½ cup mozzarella, grated
- 2 tablespoons breadcrumbs
- chopped parsley, for garnish
Instructions
- Preheat your oven to 375°F and grease a 2-quart (or 9x9) baking dish.
- Cook the veggies: Bring a large pot of water to a boil. Add the cauliflower and cook for 2 minutes, then toss in the broccoli and cook another 2 minutes until both are tender-crisp. Drain well and set aside.4 cups cauliflower florets, 4 cups broccoli florets
- Make the sauce: In a deep skillet, melt 3 tablespoons of butter over medium heat. Stir in the flour until smooth, then slowly whisk in the milk. Keep stirring until the sauce thickens and starts to bubble.3 tablespoons butter, 1 cup milk, 2 tablespoons all-purpose flour
- Add the flavor: Remove the skillet from heat and stir in cream cheese, paprika, garlic, salt, nutmeg, and pepper. Mix in ¼ cup each of cheddar and mozzarella cheese until the sauce is creamy and cheesy.3 ounces cream cheese, ½ teaspoon smoked paprika, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ cup sharp cheddar cheese, ¼ cup mozzarella, 1 pinch grated nutmeg, ¼ teaspoon garlic powder
- Assemble the casserole: Toss the broccoli and cauliflower in the cheese sauce, coating everything evenly. Spread the mixture into your prepared baking dish. Sprinkle the top with the remaining cheddar and mozzarella, then finish with breadcrumbs for a crispy topping.½ cup mozzarella, 2 tablespoons breadcrumbs, ½ cup mild cheddar or sharp
- Bake: Pop it in the oven and bake for 20-25 minutes, until bubbly and golden. Let it cool slightly, then dig in!chopped parsley
Notes
- To Store. Let the casserole cool to room temperature before wrapping it tightly in plastic wrap or transferring it to an airtight container. Refrigerate for up to three days.
- Freezing. For longer storage, wrap the cooled casserole in foil or plastic wrap, then place it in a freezer-safe bag. Freeze for up to three months. Thaw overnight in the fridge before reheating.
- To Reheat. Preheat the oven to 350°F. Remove any plastic wrap and cover the casserole with foil to keep the top from over-browning. Heat for 20-25 minutes, then uncover for the last 5 minutes to crisp up the topping.
Nutrition
Calories: 284kcalCarbohydrates: 15gProtein: 12gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 59mgSodium: 447mgPotassium: 510mgFiber: 3gSugar: 5gVitamin A: 1128IUVitamin C: 86mgCalcium: 287mgIron: 1mg
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