Cheesy Broccoli and Cauliflower Bake

5 from 1 vote

Cheesy Broccoli and Cauliflower Bake

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.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 645kcal

Author: Jami Powell

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.

Notes

Cooking Notes

Blanching the broccoli and cauliflower first ensures the vegetables become tender without overcooking in the oven. Preparing the cheese sauce with a quick roux helps it thicken and coat the vegetables evenly. Letting the casserole rest for a few minutes after baking allows the sauce to set.

Tips for Best Results

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.

How to Know It’s Ready

The casserole should be bubbling around the edges with a golden cheese topping. The vegetables should be tender when pierced with a fork.

Nutrition