Description
A comforting and cheesy Broccoli-Cauliflower Casserole featuring tender steamed florets layered with a creamy garlic cheese sauce, topped with seasoned breadcrumbs baked to golden perfection. Perfect as a hearty side dish or a vegetarian-friendly main that combines subtle spices and rich Monterey Jack cheese.
Ingredients
Units
Scale
Vegetables
- 1 large head broccoli
- 1 head cauliflower
- 1/2 medium onion, diced
- 2 cloves garlic, minced
Dairy & Butter
- 6 Tbsp. butter, plus 1 Tbsp. melted butter, divided
- 4 oz. cream cheese, room temperature
- 1 1/2 cups grated Monterey Jack cheese, plus more to taste
Pantry & Seasonings
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1/4 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. seasoned salt, plus more to taste
- 1/4 tsp. paprika, plus more for sprinkling
- 1/3 cup seasoned breadcrumbs
Instructions
- Prepare the Vegetables: Break the broccoli and cauliflower into small florets, trimming off the thick stalks. Steam the florets for 3 to 4 minutes until the broccoli turns bright green, then remove from heat and set aside.
- Make the Cream Sauce: In a large skillet, melt 6 tablespoons of butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3 to 4 minutes. Sprinkle the flour over the mixture, whisk to combine, and cook for an additional 45 seconds to form a roux. Slowly pour in the chicken broth while whisking constantly to prevent lumps, cooking until the sauce thickens. Reduce heat to low and stir in cream cheese, salt, black pepper, seasoned salt, and paprika. Continue stirring until the sauce is smooth and flavorful. Keep warm.
- Prepare Breadcrumb Topping: In a small bowl, combine the seasoned breadcrumbs with 1 tablespoon of melted butter and set aside.
- Assemble the Casserole: Layer half of the steamed broccoli and cauliflower florets in a small casserole dish. Pour half of the cream sauce over the vegetables, then sprinkle half of the grated Monterey Jack cheese. Lightly dust with paprika. Repeat the layering with the remaining vegetables, sauce, and cheese. Finish with a generous sprinkling of the buttery seasoned breadcrumbs on top.
- Bake: Preheat your oven to 375°F (190°C). Place the assembled casserole in the oven and bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
- Serve: Remove from the oven and serve warm as a delicious side or main dish.
Notes
- You can substitute low-sodium vegetable broth for chicken broth to make the dish vegetarian.
- For a crunchier topping, mix in some chopped nuts with the breadcrumbs.
- Use gluten-free flour and breadcrumbs to make this casserole gluten-free.
- Adjust the seasoning to taste; the sauce is flavorful but can be customized with herbs like thyme or rosemary.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
