Cauliflower and Broccoli Bake

Cauliflower and Broccoli Bake is a cozy, cheesy casserole that brings together tender vegetables and a creamy sauce under a golden, bubbly top. It’s the kind of side dish that feels both comforting and wholesome—perfect for family dinners, holidays, or whenever I want to make vegetables the star of the meal.

Why You’ll Love This Recipe

I love this bake because it turns simple ingredients into something that feels rich and satisfying. The broccoli and cauliflower stay tender but not mushy, and the creamy cheese sauce brings everything together in the best way. It’s easy to prep, works as a side or vegetarian main, and is always a hit at the table. I also like how I can make it ahead, which makes dinner feel that much easier.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cauliflower florets

• Broccoli florets

• Butter

• All-purpose flour

• Milk

• Garlic (minced or powder)

• Cheddar cheese (shredded)

• Parmesan cheese (grated)

• Salt and black pepper

• Dijon mustard (optional, for depth)

• Breadcrumbs or crushed crackers (optional topping)

directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. I steam or boil the broccoli and cauliflower just until tender—about 4–5 minutes—then drain and set them aside.

3. In a saucepan, I melt butter and whisk in the flour to create a roux. I cook it for 1–2 minutes, then slowly whisk in the milk until smooth.

4. I let the sauce simmer until it thickens, then stir in garlic, Dijon mustard (if using), salt, pepper, and most of the cheddar and Parmesan until melted and creamy.

5. I mix the vegetables into the cheese sauce and pour everything into the baking dish.

6. I sprinkle more cheese on top, and if I want extra texture, I add breadcrumbs or crushed crackers for a crispy finish.

7. I bake the casserole for 20–25 minutes, until bubbling and golden on top. I let it cool for a few minutes before serving.

Servings and timing

This recipe serves 6 as a side or 4 as a main dish. It takes about 15 minutes to prep, 10 minutes to par-cook the vegetables, and 25 minutes to bake—so I have it ready in under an hour.

Variations

I sometimes add cooked pasta to make it a heartier dish, or toss in chopped cooked chicken or ham for protein. I’ve also added sautéed onions or mushrooms to the cheese sauce for more flavor. For a low-carb version, I skip the breadcrumbs and go lighter on the flour in the roux.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F until warmed through, or microwave individual portions. If the sauce thickens too much, I stir in a splash of milk before reheating to loosen it up.

FAQs

Can I use frozen broccoli and cauliflower?

Yes, I’ve used frozen vegetables before. I thaw and drain them well first so the bake doesn’t turn watery.

What cheese works best?

I love sharp cheddar for its bold flavor, but I’ve also used Gruyère, Monterey Jack, or a mix of whatever I have. A little Parmesan on top adds a nice salty finish.

Can I make this ahead of time?

Yes, I often assemble the dish earlier in the day and refrigerate it. I just bake it when I’m ready, adding a few extra minutes if it’s cold from the fridge.

Is this dish gluten-free?

It can be. I use a gluten-free flour blend for the roux and gluten-free breadcrumbs if needed. The rest of the ingredients are naturally gluten-free.

Can I freeze this bake?

Yes, I’ve frozen it successfully. I bake it, cool it completely, then wrap it tightly. When ready to serve, I reheat it covered in the oven until hot and bubbly.

Conclusion

Cauliflower and Broccoli Bake is one of those comforting dishes I always come back to. It’s creamy, cheesy, and full of vegetable goodness—all in one warm, satisfying bite. Whether I serve it as a cozy side or a simple meatless main, it’s always a welcome addition to the table.