Healthy Recipes Main Dish Casserole Broccoli & Cauliflower Casserole 4.9 (9) 8 Reviews This cheesy, creamy broccoli and cauliflower casserole carries the perfect amount of sauce to enhance the flavors of the veggies without covering them up. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Updated on February 13, 2025 Reviewed by Dietitian Christa Brown, M.S., RDN, LD Reviewed by Dietitian Christa Brown, M.S., RDN, LD Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 20 mins Total Time: 45 mins Servings: 8 Nutrition Profile: Nut-Free Low-Sodium Soy-Free Vegetarian Egg-Free Jump to Nutrition Facts Jump to recipe This Broccoli & Cauliflower Casserole is like your favorite mac and cheese without the pasta—and it ups your holiday veggie game. Tender broccoli and cauliflower bring their disease-fighting antioxidants to this casserole, smothered in a rich, creamy cheese sauce. Toasty panko breadcrumbs and parmesan cheese add the perfect finishing crunch. Keep reading for our expert tips, including how to make this dish ahead of time. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! We like the combination of broccoli and cauliflower, but you can choose to use either vegetable on its own.We highly recommend using fresh vegetables instead of frozen, as fresh produce will enhance both the flavor and texture of your casserole.To save time on preparation, consider buying prepackaged fresh florets.Most casseroles—including this recipe—call for whole milk, which is key to achieving a moist, rich and creamy dish. Nutrition Notes Broccoli and cauliflower are both cruciferous veggies with loads of health benefits. From antioxidants and fiber to vitamins and minerals, these brassicas have got it going on. If you eat them regularly, you'll lower inflammation in your body as well as your risk of cancer and heart disease. Milk does, indeed, do a body good. From protein and calcium to vitamins D and B12, it promotes bone and muscle health. You might even prevent cognitive decline if you consume milk every day. Cheese perfectly complements the broccoli and cauliflower—and might just be what converts even the biggest veggie-shunner. Since it's made from milk and cream, it brings additional protein and calcium to this casserole. Cook Mode (Keep screen awake) Ingredients 1 (2-pound) head cauliflower, trimmed and cut into 1-inch florets 1 pound broccoli florets, cut into 1-inch pieces ¼ cup unsalted butter, divided 2 tablespoons all-purpose flour 2 cups whole milk 2 ounces reduced-fat cream cheese, at room temperature 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon ground pepper ¼ teaspoon salt 1 cup shredded sharp white Cheddar cheese ¾ cup panko breadcrumbs ¼ cup grated Parmesan cheese Directions Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray; set aside. Add 1 inch of water to a large stockpot fitted with a steamer basket; cover and bring to boil. Add cauliflower florets first, then top with broccoli florets; steam, covered, until slightly tender, about 6 minutes. Remove the vegetables from the pot; set aside. Discard the water and clean the pot. Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia Bayless Heat 2 tablespoons butter in the pot over medium heat. Add flour and cook, stirring constantly, until nutty, about 1 minute. Gradually stir in milk, whisking constantly, until simmering. Whisk in cream cheese, garlic powder, onion powder, pepper and salt. Cook, whisking constantly, until thickened and smooth, about 2 minutes. Reduce heat to low and gradually add Cheddar, whisking until melted after each addition. Remove from heat. Add the broccoli and cauliflower to the sauce and stir to coat. Transfer to the prepared baking dish. Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia Bayless Microwave the remaining 2 tablespoons butter in a medium microwaveable bowl on High until melted, about 25 seconds. Stir in panko and Parmesan until fully coated; sprinkle evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving. Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia Bayless Equipment 2-quart baking dish, large stockpot, steamer basket To make ahead You can prepare the dish up to Step 3 and refrigerate it for up to 2 days. Let it stand at room temperature while the oven preheats, then continue with the recipe. Alternatively, you can bake it and freeze it. Choosing a dish that is both oven-safe and freezer-safe will make this process easier. The casserole can be stored for up to 6 months, but for the best quality, it's advisable to eat it sooner. Keep in mind that the vegetables may become a bit mushy after freezing. To reheat, thaw the casserole in the refrigerator overnight and then bake it in a 350°F oven for 20 to 30 minutes. Frequently Asked Questions Should I bake the casserole covered or uncovered? Casseroles that are made with cooked ingredients are typically baked uncovered. This allows moisture to be released to prevent the casserole from getting too soggy. Baking the casserole uncovered also helps crisp and brown the surface. We steam the broccoli and cauliflower before mixing them with the cheese sauce. The casserole is baked uncovered until bubbling and the panko breadcrumb mixture is golden brown and crispy. What should I serve with Broccoli & Cauliflower Casserole This simple side dish can be prepared for a holiday meal or a weeknight dinner and pairs well with many main dishes, including Basic Whole Roast Chicken, Steak au Poivre, Baked Pork Chops and Skillet Lemon-Garlic Salmon.The casserole can also be a main course when paired with a salad, like Warm Spinach Salad with Chickpeas & Roasted Tomatoes. Do I have to use a steamer basket? You don't, but it makes steaming easier. Steamer baskets come in a variety of sizes and materials. You can choose from stainless steel, ceramic, bamboo or silicone. Make sure the pot is slightly larger in diameter than the basket, so you can easily remove the basket after steaming. If you don't have a steamer basket, it's time to get creative. You can use a colander or make a foil snake to elevate a heatproof plate or bowl. You can use a round cooling rack, like one that comes from an Instant Pot, or you can poke holes in a foil pie pan. How should I store leftovers? If your casserole dish comes with a cover, use that. If it doesn't, you can cover the dish with plastic wrap or aluminum foil before placing it in the refrigerator. The casserole should stay fresh for about 3 days. When you’re ready to reheat it, warm it in a 350°F oven for 10 to 15 minutes or use the microwave at medium power. EatingWell.com, April 2021 Save Rate Print Nutrition Facts (per serving) 246 Calories 15g Fat 17g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size about 3/4 cup Calories 246 % Daily Value * Total Carbohydrate 17g 6% Dietary Fiber 3g 11% Total Sugars 6g Added Sugars 0g 0% Protein 11g 22% Total Fat 15g 19% Saturated Fat 9g 45% Cholesterol 44mg 15% Vitamin A 2252IU 45% Sodium 319mg 14% Potassium 451mg 10% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Jan Valdez, Jan Valdez Jan Valdez has years of experience working in test kitchens, primarily in research and development and product development. Her experience in the Good Housekeeping test kitchen in New York City launched a career in professional test kitchens. EatingWell's Editorial Guidelines Linda Frahm, Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines and Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines