head broccoli, broken into florets
head cauliflower, broken into florets
tablespoons extra-virgin olive oil, divided
head garlic, with the end sliced off
pinches rosemary salt (or regular kosher salt)
tablespoons butter, divided
tablespoons fresh rosemary, chopped
tablespoons all-purpose flour
cup freshly grated Parmesan cheese
cup Progresso™ panko bread crumbs
Preheat oven to 400°F. Arrange the broccoli and cauliflower on a baking sheet and drizzle with 2 tablespoons oil. Place the garlic head in a small piece of aluminum foil and drizzle with remaining oil. Fold to seal. Place on baking sheet with veggies. Sprinkle the veggies with rosemary salt (or regular salt.) Bake for 30 minutes.
Melt the butter in a small saucepan over medium. Squeeze the roasted garlic cloves out of the skins into the pan. Add the chopped rosemary and mash everything together with fork or wooden spoon.
Add the flour and whisk until combined. Might need to do a little more mashing. Add the milk and a pinch of salt; whisk until thickened and creamy, about 5 minutes.
Off the heat, add the grated Parmesan cheese. Stir to combine.
Transfer the roasted veggies to a small casserole dish and pour the cream sauce on top.
In a small bowl, melt the remaining tablespoon butter and add the panko. Toss to combine.
Sprinkle the panko over the top of the casserole. Bake another 20 minutes, or until browned on top.
More About This Recipe
- Can you believe Thanksgiving is like 15 minutes from now? Whaaaaat.
I especially can't believe Thanksgiving is that close because I have two little munchkins inside me about to escape from belly prison like bandits on the RUN. These babes are active and insano in the belly membrano. But I'll take it.
Just like I'll take this dang Broccoli and Cauliflower Casserole we've got goin' on. It's infused with rosemary and roasted garlic and smothered in a cream sauce and topped with crunchy panko and OH.
Okay, so first get your broccoli and cauli broken into little florets. Done.
Then ya slice off the end of your garlic head and wrap it in a little foil. Drizzle some olive oil over it. Magical things are about to happen in that there oven of yours.
Roasted! (Said like Jim Carrey in The Mask.)
Then you'll melt some butter in a little pan and add the roasted garlic cloves, along with some freshly chopped rosemary. Smash it as best you can!
Then add the flour and keep smashing until the cloves are smooth and...smashed.
Add some milk and cheese and get it all creamy and dreamy.
Pour the sauce over the veggies (which you've transferred to a small casserole dish) and look into its eyes. Top it with panko. Oh my heavenly face.
And there it is. All baked and bubbly and creamy and calling out your name. "Lovah….oh lovah…" Did I just say that out loud?
Bev just finished it and needs to lie down. She's so happy. For more musings visit her blog Bev Cooks and her Tablespoon profile.
Broccoli and Cauliflower Casserole Recipe
This Easy, healthy and cheesy Broccoli and Cauliflower Casserole Recipe and so easy to make and is the perfect dish for any meal! Made without condensed soup, loaded with healthy vegetables, and made in under 30 minutes, this creamy and cheesy casserole will become a household favourite. It’s also low-carb, keto and gluten-free.
If you’ve ever had difficulties getting your littles ones to eat their vegetables at dinner time, I totally understand. It can be tough trying to convince kids to try something that they don’t want to! However, I’ve got a solution for you with this delicious broccoli and cauliflower casserole recipe.
This casserole has it all, protein from the chicken, vegetables from the broccoli and cauliflower, and all the cheesy goodness that no one can say no to! The cream cheese, half and half cream, and the cheese gives makes this casserole perfectly creamy without having to use condensed soups which tend to be high in sodium.
Keto Broccoli Cauliflower Casserole
Casseroles are always welcome in our home. Quick to throw together for an easy and quick side dish or main dish. Either route this recipe is incredible. If you are looking for something lighter, give this recipe a try. Or pair with your favorite main dish for an incredible side for dinner.
Broccoli is a Magical Anti- Cancer Superfood
Broccoli is a Swiss Army Knife ingredient. You can roast it, fry it, steam it, grill it, and puree it into a silky soup. Like zuccinni and brussels sprouts, broccoli undergoes an alchemical transformation in the oven (or on the grill). The Maillard effect brings out the latent sugars to brown while the tips of the florets get crispy and if you’ll just wait a minute I’m going to go eat some right now.
Broccoli is delicious—if you like broccoli. Some people hate this vegetable so much they have to leave the kitchen when you cook it. It could be genetic. This is too bad because broccoli and its army of cruciferous greens are loaded with nutrients and fight cancer. Or course, broccoli hatred might come from a history of eating overcooked broccoli, which tastes and feels like a mouthful of erasers.
- 1 pound broccoli crowns, cut into small pieces
- ½ pound cauliflower, broken into small florets
- ¼ cup butter
- 2 tablespoons all-purpose flour
- 1 ¼ cups half-and-half
- ½ teaspoon Dijon mustard
- ⅔ cup grated Cheddar cheese
- ½ cup grated Parmesan cheese
- .063 teaspoon paprika
- salt and ground black pepper to taste
- 3 tablespoons grated Cheddar cheese
- 2 tablespoons bread crumbs
Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
Melt butter in a saucepan over medium heat add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.
Broccoli Cauliflower Casserole
Our Cheesy Broccoli Cauliflower Casserole is a deliciously decadent side dish with its lusciously thick, from scratch cream sauce with a cheesy crunchy top! No soup here! This is sure to become a family favorite ♥ This Broccoli Cauliflower Casserole is one of those side dishes that threatens to steal the spotlight from the main course.
Our Cheesy Broccoli Cauliflower Casserole is a deliciously decadent side dish with its lusciously thick, from scratch cream sauce with a cheesy crunchy top! No soup here! This is sure to become a family favorite ♥
This Broccoli Cauliflower Casserole is one of those side dishes that threatens to steal the spotlight from the main course. Its creamy sauce is the height of decadence! This is a from scratch recipe that includes making a roux . Don’t be intimidated though, it’s actually easier than it sounds! A lot of Broccoli Cauliflower Casserole Cream Mushroom Soup recipes use canned soup to make the cream base for this casserole, which is a great shortcut. However, this recipe’s sauce is simple to make from scratch, and the velvety rich texture and taste can’t be beaten!
Broccoli and cauliflower go together like peanut butter and jelly. This Cheesy Broccoli Cauliflower Casserole coats each piece in a luscious sauce for delicious flavor in every bite.
Casseroles are the perfect side dish for just about any kind of meat. A Broccoli Cauliflower Bake is always a family favorite, and the delicious sauce ensures that even those finicky eaters won’t fuss about eating their veggies!
WHAT I LOVE MOST ABOUT THIS RECIPE:
- The luscious cream sauce!
- Using frozen veggies saves chopping ♥
- A Delicious way to get your family to eat their veggies.
- The cheesy crunch from the topping!
SAVE THIS BROCCOLI CAULIFLOWER CASSEROLE
TO YOUR SIDE DISH OR CASSEROLE BOARD FOR LATER
How to Make this Cauliflower Casserole Recipe
- Cauliflower — large head, cut in small florets.
- Broccoli — large head, cut in small florets.
- Chicken breast — cooked. Alternatively, you can use any boneless skinless part of the chicken. This is a great recipe to use up any leftover chicken you may have in the fridge!
- Cream cheese — softened to room temperature. You can also substitute with reduced-fat cream cheese if you prefer.
- Half-half cream
- Mozzarella — shredded
- Seasoning — garlic powder, onion powder, salt, and pepper
Prep the Oven and Vegetables
- Adjust the oven rack to the middle position, and preheat oven to 425°F.
- Steam the head of cauliflower and broccoli by filling a large pot with about 2 cups of water and place a steamer basket in the bottom.
- Bring the water to a boil. Add the cauliflower and broccoli florets into the steamer basket. Cover the pot and steam for about 5 minutes.
Prep the Chicken and Cheese Mixture
- In a large bowl add cooked chicken, cream cheese, half-half cream, mozzarella, garlic powder, onion powder, salt and freshly ground black pepper. Mix until combined.
- Remove the cauliflower and broccoli from the heat and place in the cream cheese mixture bowl.
Bringing Everything Together and Bake
- Spoon the cauliflower and broccoli mixture into an oiled casserole dish and top with remaining mozzarella cheese. Bake uncovered for 10 minutes or until the cheese is melted.
Tips To Making This Broccoli Cauliflower Casserole
- If you prefer the cheese to be a little bit more golden on the top, you can turn the broiler on high for the final 3 minutes and broil it. Keep a close eye on it, as it can quickly go from golden brown to burnt!
- Shred your own cheese! I know it can be a little bit of extra work but store-bought shredded cheese comes coated with a powder to prevent them from clumping, this can make the cheese grainy when melted. So shredding your own cheese gives you a smoother finish.
- Don’t have fresh cauliflower or broccoli? Frozen florets work as well! Just be sure to steam them fully to avoid extra water.
- Got leftover chicken or another protein? Add it to this casserole. We use diced chicken breast for this casserole but feel free to make it your own, just make sure to make sure there’s no bones or skin.
- 1. Preheat the oven to 375°F.
- 2. Using your hands, break the cauliflower and broccoli into very small florets. Place them in a steamer and steam them over simmering water until slightly tender, 3 to 4 minutes. Set them aside.
- 3. Melt 6 tablespoons of the butter in a large skillet over medium heat, then add the onion and garlic and cook until the onion is translucent, 3 to 4 minutes. Sprinkle in the flour, stirring it into the onion mixture and cook it for a minute or so. Pour in the broth, stirring continuously, and cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes.
- 4. Add the cream cheese and stir until it melts completely. Then stir in the seasoned salt, kosher salt, pepper, and paprika. Turn off the heat and set the sauce aside.
- 5. In a small bowl, combine the breadcrumbs and the remaining 2 tablespoons melted butter and blend with a fork.
- 6. To assemble, butter a small (2-quart) casserole and add half the broccoli-cauliflower mixture. Pour on half the sauce, top with half the cheese, and sprinkle on a little paprika. Repeat another round of the veggies, sauce, cheese, and paprika. then top the casserole with the buttery breadcrumbs.
- 7. Bake the casserole for 25 to 30 minutes, or until the breadcrumbs are golden and the casserole is bubbly around the edges. Serve it nice and piping hot!
- The casserole can be assembled and stored in the fridge, unbaked, for up to 24 hours. Allow 10 minutes extra cooking time if baking straight out of the fridge.
From The Pioneer Woman Cooks: Dinnertime © 2015 by Ree Drummond. Reprinted with permission from William Morrow/HarperCollins.
Buy the full book from HarperCollins or from Amazon.
How to Make This Casserole Ahead of Time
This recipe can easily be prepped in advance and cooked just before you plan on serving it. To make this casserole ahead of time:
- You&rsquoll need to make the cheese sauce and blanch the veggies as directed in the recipe.
- Then combine everything and transfer to your casserole dish.
- Cover the casserole in foil and refrigerate up to 24 hours in advance. (note do not add the breadcrumbs yet as they will pull too much moisture out of the casserole and will not crisp up again.)
- Cook the casserole covered for 25 minutes.
- Remove the cover, top with the breadcrumb mixture and bake until the casserole is hot all the way through, the sauce is bubbling and the vegetables are tender, 28 to 35 minutes.
Broccoli Cauliflower Casserole
Are you looking for a tried and true side dish for your holiday table? Or are you already a fan of the oh-so-good cheesy Broccoli Cauliflower Casserole but cannot fit another thing in the oven? This Crock Pot Broccoli Cauliflower Casserole recipe is perfect for your needs!
Hey y&rsquoall! GOODe Ole Boy here!
We&rsquore toiling away in the kitchen gettin&rsquo the turkey an all the fixins ready for Thanksgiving and there just ain&rsquot enough room in the oven for everything we have to cook! Cris and I have resorted to rock paper scissors to see who gets to use it for the dishes each of us is making. She keeps winning and it&rsquos driving me crazy. I mean, how in the world does paper beat rock anyways.
That got me to thinkin&rsquo how we could use one of our crock pots to save some stove time. Cris purchased a 9×13 casserole crock pot the other day and I&rsquom gonna make GOODe use of it!
I took my momma&rsquos broccoli cauliflower casserole bake and adapted it for the crock pot and it is just as delicious! You still need to use your oven&rsquos broiler for the crunchy topping, but it is for only about 2 minutes. (I snuck that in while Cris was taste-testing her corn casserole)
Broccoli and Cauliflower Casserole
I believe that there are far more people who love broccoli and cauliflower than who don't, although those who don't are certainly more vocal about their dislike of one, or the other, or both. Okay by me, because they don't know what they're missing if you ask me, and that means more for those of us who love them.
Now, in my opinion, while broccoli has a slightly more specific flavor, cauliflower is much more neutral, tending to take up whatever it is mixed with, making it a perfect pairing for a casserole with broccoli. That very neutral flavor is what makes cauliflower so popular with the low carb crowd, who use it for things like a substitute for pizza crust and mashed potatoes. I once tried to pull that faux mashed potato thing off with The Cajun. While I think it's tasty, and some people enthusiastically proclaim "you can't tell the difference," my husband, and I, would certainly disagree.
The method I most use when I eat broccoli is to steam it and toss with some olive oil, salt and pepper and red pepper flakes. Simple and delicious, but with the holidays upon us, using it in an indulgent, creamy, cheesy and buttery casserole is perfect for the holiday table and for those of us who love these wonderful veggies.
A simple butter roux-based white sauce made with The Trinity, with a little cheese is the base, then topped off with those buttery crackers we all love so much. and a little more cheese. Since the tastes of both of these vegetables can be rather neutral, be sure and taste and adjust the seasonings before it hits the oven.
Recipe: Broccoli and Cauliflower Casserole
- 1 head cauliflower , broken into bite-sized florets (about 3 cups florets)
- 1 head broccoli , broken into bite-sized florets (about 3 cups florets)
- 1-1/2 teaspoons kosher salt
- 5 tablespoons unsalted butter , divided
- 1/2 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/4 cup chopped celery
- 2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon kosher salt , or to taste
- 1/4 teaspoon freshly cracked black pepper , or to taste
- Pinch nutmeg
- 1/2 teaspoon red pepper flakes , or to taste, optional
- 1 cup shredded sharp cheddar
- 1/2 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter , melted
- 1/3 cup crushed butter crackers (like Ritz)
- 1 tablespoon Parmesan cheese
- 1 teaspoon dried parsley
Preheat oven to 350 degrees F. Butter or spray a 1-1/2 quart baking dish set aside. Bring a pot of water to a rolling boil and add 1-1/2 teaspoons salt and the broccoli and cauliflower florets, return to a boil and boil for 2 minutes. Carefully drain and transfer immediately to a large bowl filled with ice water to stop cooking drain again and set aside. Melt 3 tablespoons of the butter in a large skillet, add onion, bell pepper and celery and cook until tender about 3 minutes add garlic and cook another minute. Add another tablespoon of butter and stir in the flour until fully blended let cook, stirring constantly for 2 minutes, then begin adding the milk a little at a time. Add seasonings.
Remove from heat and stir in 1/2 cup of the cheese until blended stir in remaining tablespoon butter. Taste and adjust seasonings as needed. Add lemon juice to broccoli and cauliflower and gently toss transfer to prepared baking dish and cover evenly with cheese sauce. Mix topping ingredients and sprinkle on top of casserole scatter remaining shredded cheese on top. Bake, uncovered, at 350 degrees for about 25 to 30 minutes, or until bubbly and top is lightly browned and vegetables are tender and casserole heated through.
Cook's Notes: May substitute a pound each of frozen, thawed, broccoli and cauliflower florets may also use all broccoli. No need to blanch frozen vegetables. May also use chicken broth or a combination of broth and milk. The sauce will thicken with baking, so if it's too thick, loosen with additional milk, adding 1 tablespoon at a time to desired consistency, before pouring over the vegetables. Sauce should be fairly loose, but not runny. If using salted butter, take care with added salt. As always, taste, add a little, taste again and adjust.
Check These Recipes Out Too Y’all!
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Watch the video: Entertv: Τουρσί express από τον Βασίλη Καλλίδη (January 2022).