Cheesy Broccoli and Cauliflower Bake delivers creamy baked comfort, three-cheese richness, and family-friendly vegetable appeal. Broccoli and cauliflower florets combine with Gruyère, cheddar, and Parmesan in this baked vegetable casserole recipe using a creamy roux-based cheese sauce and oven finish for a golden topping.
If you like this cheesy recipe, you may also love our Creamy Scalloped Potatoes or our Gouda Mac and Cheese Recipe.
Cheesy Broccoli and Cauliflower Bake at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 25 minutes
- 👥 Servings: 6
- 🔥 Cook Method: Oven baked
- 🍽️ Cuisine: American
- 👩🍳 Pair With: Roast chicken, steak, or holiday ham
- ⭐ Difficulty Level: Easy
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We've found a small sprinkle of breadcrumbs on top gives the casserole a nice contrast to the creamy interior. ~Jami
Jump to:
- Cheesy Broccoli and Cauliflower Bake at a Glance 🔎
- Why We Love This Recipe
- Key Ingredients
- Substitutions & Variations
- How to Make Cheesy Broccoli and Cauliflower Bake
- Expert Tips for Success
- Storage
- Broccoli and Cauliflower Bake Recipe FAQs
- More Easy Broccoli Recipes You'll Love ♥️
- 📖 Recipe
- 💬 Share Your Thoughts
Why We Love This Recipe
- Family-Friendly: The combination of cheeses creates a satisfying, mild taste that appeals to both adults and kids.
- Packed with Vegetables: Broccoli and cauliflower are our favorites!
- Simple Preparation: Made in one dish and easy to prep ahead of time.
- Perfect for Entertaining: A warm, creamy bake that pairs beautifully with many main courses.
Key Ingredients
- Broccoli and Cauliflower Florets: Fresh florets gives a nice tender-crisp texture. Love these veggies? Try our Smashed Broccoli with Parmesan.
- Gruyere Cheese: Adds a nutty, smooth flavor that melts beautifully in casseroles.
- Sharp White Cheddar: Gives the dish a tangy bite that balances the creaminess.
- Parmesan Cheese: Add flavor and gives a nice salty finish.
- Garlic: Minced for a subtle garlic flavor.
- Butter and Flour: Combined to create a roux, thickening the cheese sauce.
- Heavy Cream: For a rich and creamy texture.
- Herbs de Provence: A classic herb blend.
- Nutmeg: Just a pinch adds depth to the sauce.
- Breadcrumbs and Paprika (optional): For a crispy, golden topping.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Broccoli and Cauliflower: Swap with zucchini, brussels sprouts, or a mix of any favorite vegetables.
- Gruyere Cheese: Substitute with Swiss or fontina if Gruyere isn't available.
- Heavy Cream: Use half-and-half for a lighter version (the sauce will be slightly less creamy).
How to Make Cheesy Broccoli and Cauliflower Bake
STEP ONE: Prepare the Vegetables and Make the Roux
Blanch broccoli and cauliflower florets in boiling water for 3-4 minutes until slightly tender. Drain and set aside.
In a saucepan, melt butter and sauté garlic until fragrant. Stir in flour to make a roux, then gradually add heavy cream while whisking continuously until smooth.
STEP TWO: Make the Cheese Sauce
Add Gruyere, cheddar, and Parmesan cheeses, stirring until fully melted. Season with Herbs de Provence, salt, pepper, and a pinch of nutmeg.
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STEP THREE: Assemble the Casserole
Arrange the broccoli and cauliflower in an 8x8 baking dish.
STEP FOUR: Bake the Casserole
Pour the cheese sauce over the vegetables, ensuring even coverage.
Sprinkle breadcrumbs and a little extra cheese on top. Bake at 375°F (190°C) for 20-25 minutes until golden and bubbly. Let it sit for 5 minutes before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Toast the breadcrumbs in a skillet ahead of time if you prefer a deeper color on the crumb.
❌ DO NOT Over-blanch the vegetables; they'll cook further in the oven.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cover the casserole tightly with plastic wrap and foil, then freeze for up to 2 months. Warm leftovers in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Broccoli and Cauliflower Bake Recipe FAQs
To make this dish healthier, consider using reduced-fat cheeses and substituting heavy cream with half and half. You can also reduce or omit the breadcrumbs for a lighter, lower-calorie version.
Yes, you can use frozen broccoli and cauliflower, but be sure to thaw and drain them well to remove excess moisture. Pat them dry with a paper towel before adding them to the casserole to prevent a watery bake.
This cheesy bake pairs well with roasted chicken, grilled fish, or even a fresh green salad. It also makes a great side for holiday meals with dishes like roasted potatoes or stuffing.
More Easy Broccoli Recipes You'll Love ♥️
Did You Try This Recipe?
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📖 Recipe
Cheesy Broccoli and Cauliflower Bake
Equipment
- Large Pot
- Saucepan
- Whisk
- 8x8 inch baking dish
Ingredients
- 2 ½ pounds broccoli and cauliflower florets use a mix or adjust to preference
- 6 ounces Gruyere cheese grated (about 1 ½ cups)
- 4 ounces sharp white cheddar cheese grated (about 1 cup)
- 2 ounces Parmesan cheese grated (about ½ cup)
- 3 cloves garlic minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 teaspoon Herbs de Provence
- Pinch of nutmeg
- 2 tablespoons breadcrumbs optional, for a crispy topping
- paprika for sprinkling (optional for color)
- salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8x8-inch baking dish with a bit of butter or cooking spray.
- Bring a pot of water to a boil. Add the broccoli and cauliflower florets, and blanch for 3-4 minutes until just tender but still crisp. Drain well and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Sprinkle in the flour, stirring constantly to create a roux. Continue stirring for about 1-2 minutes until the flour is golden.
- Gradually whisk in the heavy cream, ensuring there are no lumps. Cook for 3-5 minutes until the sauce thickens slightly.
- Add the Gruyere, white cheddar, and Parmesan cheeses to the sauce, reserving a small handful of each for the topping. Stir until melted and smooth.
- Season with Herbs de Provence, salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed.
- Arrange the blanched broccoli and cauliflower florets evenly in the prepared 8x8-inch baking dish.
- Pour the cheese sauce over the vegetables for even coating. Sprinkle the reserved cheeses over the top of the casserole. Add the 2 tablespoons of breadcrumbs for a crispy topping, if desired. Lightly dust with paprika for color.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly, and the vegetables are tender when pierced with a fork.
- Remove from the oven and let the casserole sit for 5 minutes to set.
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Notes
- Drain the vegetables well after blanching so the casserole doesn't become watery.
- Whisk the cream slowly into the roux to keep the sauce smooth.
- Reserve a small amount of cheese for the top to create a golden crust.
- Let the bake sit for a few minutes before serving so the sauce thickens.
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