Craving a family-friendly side dish in under 45 minutes? This Cheesy Broccoli and Cauliflower Bake combines creamy, cheesy layers with a golden, crisp topping. Perfect for weeknight meals or holiday feasts, this easy recipe is as comforting as it is delicious.
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The Cheesy Broccoli and Cauliflower Bake is a classic casserole featuring fresh broccoli and cauliflower florets covered in a rich, creamy cheese sauce. Baked until bubbly and golden, this dish is more than simple roasted vegetables, adding a creamy layer of flavor with Gruyere, white cheddar, and Parmesan.
If you like this cheesy recipe, you may also love our Creamy Scalloped Potatoes or our Gouda Mac and Cheese Recipe.
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.
Broccoli and Cauliflower Bake 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.
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 Broil the casserole for the last 2-3 minutes of baking for an extra-crispy top.
❌ DO NOT Don’t 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.
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.
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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
- 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).
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