Creamy Broccoli and Cauliflower Casserole
This Creamy Broccoli and Cauliflower dish is rich, cheesy, and packed with flavor. It’s perfect as a comforting side dish or a hearty vegetarian main course. Ideal for family dinners, potlucks, or holiday spreads!
Ingredients:
- 3 cups broccoli florets (fresh or frozen)
- 3 cups cauliflower florets (fresh or frozen)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (whole milk or cream for extra richness)
- 1/2 cup chicken or vegetable broth
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional, for a crispy topping)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions:
- Prepare the Vegetables:
- Preheat your oven to 375°F (190°C).
- Steam or boil the broccoli and cauliflower until just tender (about 4-5 minutes). Drain well and set aside.
- Make the Creamy Sauce:
- In a large skillet, melt the butter over medium heat.
- Add the garlic and cook for about 1 minute until fragrant.
- Stir in the flour and cook for another 1-2 minutes to create a roux.
- Gradually whisk in the milk and broth, stirring constantly until the sauce thickens (about 3-4 minutes).
- Add the onion powder, paprika, salt, and pepper to taste.
- Add the Cheese:
- Stir in the cheddar cheese and Parmesan cheese, stirring until melted and creamy.
- Combine & Assemble:
- Add the steamed broccoli and cauliflower to the sauce, tossing to coat everything evenly.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Add Topping (Optional):
- For a crunchy topping, sprinkle with breadcrumbs and a bit of extra cheddar cheese.
- Bake:
- Bake for 20-25 minutes, or until the top is golden brown and bubbly.
- Serve:
- Garnish with fresh parsley if desired and serve warm.
Pro Tip:
For added protein, toss in some cooked chicken, bacon bits, or diced ham before baking!
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