Today, I’m excited to share a wonderfully comforting dish that’s perfect for any day of the week: a Broccoli Cauliflower Bake. This dish combines the hearty textures and flavors of broccoli and cauliflower with a creamy, cheesy sauce, topped with a golden crust of bread crumbs. Not only is it satisfying and delicious, but it’s also a great way to include more vegetables in your diet. Let’s dive into the recipe!
Ingredients
- Broccoli Florets: 4 to 4.5 cups (about 1 small head or ¾ pound)
- Cauliflower Florets: 4 to 4.5 cups (about half a large head or ¾ pound)
- Unsalted Butter: ⅓ cup, divided (5 tablespoons)
- All-Purpose Flour: ⅓ cup
- Whole Milk: 2 cups
- Garlic Powder: 1 teaspoon
- Salt: ¾ teaspoon, or to taste
- Onion Powder: ½ teaspoon
- Freshly Ground Black Pepper: ½ teaspoon
- Ground Nutmeg: ¼ teaspoon
- Shredded Cheese: 6 ounces (e.g., mozzarella, provolone, Parmesan, Asiago, or cheddar), divided (about 1.5 cups)
- Unseasoned Panko Bread Crumbs: 2 to 3 tablespoons
- Chopped Chives or Green Onion: For garnish (optional)
Instructions
- Preparation:
- Preheat your oven to 400 degrees Fahrenheit.
- Begin by steaming your broccoli and cauliflower florets. Place them in a steamer basket over a pot with a few inches of boiling water, cover, and steam for 6 to 8 minutes or until just tender crisp. Remove and set aside.
- Making the Sauce:
- In a heavy-bottomed saucepan over medium heat, melt ¼ cup (4 tablespoons) of butter. Add the flour to the melted butter, whisking continuously to form a smooth paste. Cook for 1 to 2 minutes, stirring constantly.
- Gradually whisk in the milk, continuing to stir to avoid lumps until the mixture thickens and coats the back of a spoon, which should take about 8 to 10 minutes.
- Remove the sauce from heat and stir in the garlic powder, salt, onion powder, black pepper, and nutmeg. Mix in ½ cup (2 ounces) of the shredded cheese until well incorporated.
- Assemble the Bake:
- Grease a 9 to 10-inch baking dish with the remaining 1 tablespoon of butter.
- Transfer the steamed broccoli and cauliflower into the baking dish, and pour the creamy sauce over the top, ensuring the vegetables are evenly coated.
- Sprinkle the remaining 1 cup (4 ounces) of shredded cheese and the bread crumbs over the sauce-coated vegetables.
- Bake:
- Place the dish in the oven and bake for 35 to 40 minutes, or until the dish is bubbly and the cheese has melted into a beautiful golden brown topping.
- Serving:
- Garnish the bake with chopped chives or green onions if desired. Serve hot and enjoy the blend of flavors and textures.
Serving Suggestions
This Broccoli Cauliflower Bake makes a perfect side dish for a family dinner or can stand alone as a vegetarian main course. It pairs beautifully with a simple grilled chicken breast or a slice of rustic bread.
Nutrition Note
Packed with nutrients from the vegetables and calcium from the cheese, this bake is not only a treat to your taste buds but also a boon for your health.
Whether it’s a chilly winter evening or a light summer meal you’re looking for, this Broccoli Cauliflower Bake fits perfectly into any meal plan. Enjoy cooking this delicious dish that’s sure to be a hit with everyone at the table!
Broccoli Cauliflower Bake
- Total Time: 65 minutes
- Yield: 6 1x
Description
This Broccoli Cauliflower Bake is a harmonious blend of tender broccoli and cauliflower florets enveloped in a rich and creamy cheese sauce, topped with a golden layer of melted cheese and crunchy breadcrumbs. It’s the epitome of comfort food, perfect for cozy family dinners or as a heartwarming side dish for special occasions. The combination of flavors and textures makes this bake a crowd-pleaser that’s sure to satisfy any craving for something warm and comforting.
Ingredients
4 to 4.5 cups broccoli florets (about 1 small head or ¾ pound)
4 to 4.5 cups cauliflower florets (about half a large head or ¾ pound)
⅓ cup unsalted butter, divided (5 tablespoons)
⅓ cup all-purpose flour
2 cups whole milk
1 teaspoon garlic powder
¾ teaspoon salt, or to taste
½ teaspoon onion powder
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
6 ounces shredded cheese (mozzarella, provolone, Parmesan, Asiago, and/or cheddar), divided (about 1.5 cups)
2 to 3 tablespoons unseasoned panko bread crumbs
Chopped chives or green onion, for garnish (optional)
Instructions
Preheat oven to 400 degrees Fahrenheit.
Place broccoli and cauliflower florets in a steamer basket over a pot with a few inches of boiling water. Cover and steam for 6 to 8 minutes or until just tender crisp. Set aside.
In a heavy-bottomed saucepan over medium heat, melt ¼ cup (4 tablespoons) of butter. Whisk in flour to form a paste and cook, stirring, for 1 to 2 minutes.
Gradually whisk in milk, stirring constantly until thickened and the mixture coats the back of a spoon, about 8 to 10 minutes.
Stir in garlic powder, salt, onion powder, black pepper, and nutmeg. Off heat, stir in ½ cup (2 ounces) of shredded cheese until incorporated.
Stir in the steamed broccoli and cauliflower, coating them in the sauce.
Grease a 9 to 10-inch baking dish with the remaining 1 tablespoon of butter. Pour in the broccoli/cauliflower mixture and spread into an even layer.
Top with the remaining 1 cup (4 ounces) of shredded cheese and bread crumbs.
Bake for 35 to 40 minutes or until bubbly and the cheese has melted. Garnish with chopped chives if desired. Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 55 minutes