This Broccoli Cauliflower Casserole is an absolutely delicious, hearty side and comfort food.
It is made with two nutrient-packed vegetables, broccoli and cauliflower, mixed with a creamy sauce made from scratch. No condensed soup is needed!
Low Carb Broccoli Cauliflower Casserole
This cheesy broccoli cauliflower casserole is the perfect side dish for any meal.
Whether you serve it alongside grilled chicken, roasted turkey breast or as a vegetarian main course, it will surely be a family favorite.
For more delicious casserole dishes, check out this bacon pumpkin casserole, cabbage casserole, green bean casserole.
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Why You’ll Love This Broccoli Cauliflower Casserole
💖 Low-Carb: A healthy, veggie-packed side that’s low in carbs.
💖 Made from Scratch: Creamy sauce made without any condensed soup.
💖 Flavor & Texture: Tender veggies in a rich, cheesy sauce topped with crunchy breadcrumbs.
💖 Versatile: Great as a side or even a main dish.
Ingredients
- Panko breadcrumbs - These add the best crispy topping - perfect for that satisfying crunch in every bite!
- Broccoli florets - I like using fresh, but frozen works great too, so you can enjoy this dish year-round.
- Cauliflower florets - Another veggie hero here; fresh or frozen, it adds great texture and nutrients.
- Milk - Any milk will do, but whole milk makes it extra creamy, while skim or low-fat keeps it lighter.
- Cheddar cheese - This cheesy goodness is essential! For the ultimate flavor boost, mix the cheese into the sauce and sprinkle it on top. You can use either sharp or mild cheddar for both topping and the sauce.
- Flour - Helps thicken the sauce into a rich, creamy layer.
- Salt and black pepper - Simple but essential seasonings that bring all the flavors together.
How To Make Broccoli Cauliflower Casserole Step-by-Step
- Preheat the oven to 375°F.
- In a large pot, boil the cauliflower for 2 minutes, then add the broccoli and cook for another 2 minutes until tender-crisp. Drain well.
- In a deep skillet, melt 3 tablespoons of butter. Add the flour and stir until smooth. Gradually whisk in the milk over medium heat until the mixture thickens and starts to bubble.
- Stir in the cream cheese, paprika, salt, nutmeg, pepper, and garlic, then remove from heat. Mix in ¼ cup of cheddar cheese and ¼ cup of mozzarella. Toss this sauce with the cooked broccoli and cauliflower.
- Spread the veggie mixture in an even layer in a 2-quart (or 9x9) baking dish. Top with the remaining ½ cup of mozzarella, ½ cup of cheddar, and 2 tablespoons of breadcrumbs.
- Bake at 375°F for 20-25 minutes, or until bubbly and heated through. Enjoy!
Tips for Serving Broccoli Cauliflower Casserole
- Serve as a side: Broccoli Cauliflower Casserole pairs well with many main dishes, such as roasted pork tenderloin or baked chicken. Serve it in smaller portions for a tasty and nutritious side dish.
- Make it ahead of time: Assemble the casserole up to one day ahead of time and keep refrigerated until ready to bake. This makes it perfect for busy weeknights or when hosting guests.
What to Serve with Broccoli Cauliflower Casserole
- For a classic meal, serve this casserole with roasted or grilled meats. The creamy cheese sauce goes great with chicken, turkey, pork, or steak, cod, making a hearty and comforting dish.
- If you want something lighter, try pairing the casserole with a fresh garden salad. The crisp greens and tangy dressing will balance out the rich flavors of the casserole.
- For a more indulgent meal, serve it with fluffy mashed potatoes, cauliflower rice or rice pilaf. These sides will soak up the cheesy sauce and make every bite even better.
Get Creative with Toppings
While the recipe calls for breadcrumbs, feel free to get creative with toppings.
Add some crushed crackers, cornflakes, panko breadcrumbs, or even crumbled bacon for a tasty twist.
Variations and Substitutions
- Cheese: Try different cheeses to change the flavor. Gouda, Gruyere, Monterey Jack, mozzarella, sharp cheddar cheese, or Swiss cheese can add new tastes and textures. Mixing a few cheeses makes it even richer.
- Add protein: Add cooked chicken, crispy bacon, or tofu. This also adds extra nutrition and makes it a complete meal.
- Veggie mix: You can add other veggies like carrots, bell peppers, or peas for more color and flavor. Just make sure all the vegetables are cooked to be tender but still a little crisp.
- Spice it up: If you like a little heat, sprinkle in some red pepper flakes or a dash of hot sauce to the cheese sauce. Pepper jack cheese also works for a slight spicy kick.
- Gluten-free option: For anyone who needs it gluten-free, swap regular flour with a gluten-free blend and use gluten-free breadcrumbs.
Should I bake a casserole covered or uncovered?
Bake uncovered for a golden, crispy top. Covering it might trap too much moisture and make it soggy.
Freezing and Storing Broccoli Cauliflower Casserole
- To Store. Cool to room temperature, wrap it tightly in plastic wrap or transfer it to an airtight container. Refrigerate for up to three days.
- To Freeze. If you'd like to keep the casserole longer, freezing is a great option. Wrap the dish in foil or plastic wrap, then place it in a freezer-safe bag. Freeze for up to three months. When ready to use, thaw overnight in the refrigerator.
- To Reheat. Preheat the oven to 350°F (175°C) to reheat the casserole. Remove any plastic wrap and cover the dish with foil to prevent the top from over-browning. Heat for about 20-25 minutes or until warmed through. Remove the foil during the last 5 minutes of baking for an extra crispy topping.
Recommended Tools
- 2 quart baking dish
- Pot for cooking veggies
- Mesh strainer
- Medium or large skillet
- Spatula
- Measuring spoons and cups
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Recipe Card
Cheesy Broccoli Cauliflower Casserole (Low-Carb)
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INGREDIENTS
For Casserole
- 3 tablespoons butter, divided
- 4 cups broccoli florets, cut into bite sized pieces
- 4 cups cauliflower florets, cut into bite sized pieces
- 2 tablespoons all-purpose flour
- 1 cup milk
- 3 ounces cream cheese
- ½ teaspoon smoked paprika
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ cup sharp cheddar cheese, shredded
- ¼ cup mozzarella, grated
- 1 pinch grated nutmeg
Topping
- ½ cup mild cheddar, or sharp, grated
- ½ cup mozzarella, grated
- 2 tablespoon breadcrumbs
- chopped parsley, for garnish
INSTRUCTIONS
- Preheat the oven to 375°F.
- In a large pot, boil the cauliflower for 2 minutes, then add the broccoli and cook for another 2 minutes until tender-crisp. Drain well.4 cups cauliflower florets, 4 cups broccoli florets
- In a deep skillet, melt 3 tablespoons of butter. Add the flour and stir until smooth. Gradually whisk in the milk over medium heat until the mixture thickens and starts to bubble.3 tablespoons butter, 1 cup milk, 2 tablespoons all-purpose flour
- Stir in the cream cheese, paprika, salt, nutmeg, pepper, and garlic, then remove from heat. Mix in ¼ cup of cheddar cheese and ¼ cup of mozzarella. Toss this sauce with the cooked broccoli and cauliflower.3 ounces cream cheese, ½ teaspoon smoked paprika, ¼ teaspoon salt or to taste, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ cup mozzarella, 1 pinch grated nutmeg, ¼ cup sharp cheddar cheese
- Spread the veggie mixture in an even layer in a 2-quart (or 9x9) baking dish. Top with the remaining ½ cup of mozzarella, ½ cup of cheddar, and 2 tablespoons of breadcrumbs.½ cup mild cheddar, ½ cup mozzarella, 2 tablespoon breadcrumbs
- Bake at 375°F for 20-25 minutes, or until bubbly and heated through. Garnish with parsley. Enjoy!chopped parsley
VIDEO
NOTES
- Storing leftovers: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through.
- Freezing leftovers: Once cooled, place leftovers in a zippered bag and freeze for up to 2 months.
- Properly prepare the broccoli and cauliflower before adding them to the casserole. Do not overcook or undercook them, as this can affect the texture of the casserole.
- Steam instead of boil: If you prefer, you can steam the vegetables instead of boiling.
- Use frozen veggies if needed: Frozen broccoli and cauliflower work great but cook them just until tender-crisp.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQ
Either works great! Fresh broccoli gives a bit more texture, but frozen is super convenient and still delicious.
YES, they cook in about the same time, so they’re perfect together in casseroles.
Excess water is usually the culprit. Make sure to drain your veggies well and don’t skip the flour in the sauce—it helps thicken things up.
YES, thawing and draining frozen broccoli first prevents extra water from making the casserole soupy.
Tonia
Cheesy and delicious broccoli casserole! Kids loved it