This Broccoli and Cauliflower Casserole is an easy and delicious vegetable side dish or main. Naturally vegetarian, this flavorful veggie-loaded casserole recipe is going to make you fall in love with veggies.
This broccoli and cauliflower casserole is going to change how you feel about veggies. Perfectly tender veggies tossed in a simple flavorful sauce and topped with the perfect amount of crunch from breadcrumbs. It is delicious. Easy. And hard to stop eating. As someone who doesn’t particularly love cauliflower, that is saying a lot!
Not only is this veggie-loaded casserole the perfect thing to bring to a celebration or a potluck, but it is easy enough to make as a vegetable side for any weeknight dinner (its done cooking in 25 minutes). It is naturally vegetarian, but it will go great with whatever your family’s favorite protein is. And the leftovers the next day are just as delicious, so don’t be afraid to make it as part of meal prep!
This recipe is….
Vegetarian and can be made egg-free and gluten free.
Suggested Adaptations
Use frozen broccoli. If using all frozen veggies, you can start on step 3 of the recipe with defrosted broccoli and cauliflower rice, making sure to drain and excess water. If your veggies are not defrosted, you can cook them using either method, but it will take less time. Stop cooking when the vegetables are defrosted and drain the remaining water.
Make this broccoli cauliflower casserole egg free. You can replace the egg with a 1/4 cup of milk (any kind). The casserole won’t hold together quite as well, but it will still taste great.
Don’t have breadcrumbs? You can crush up your favorite crackers and sprinkle those on top of the casserole instead. Or you can leave off the breadcrumbs entirely and just sprinkle over an additional ½ cup of shredded cheese.
Make it gluten free by using gluten free bread crumbs.
Cook the broccoli in your microwave. To use the microwave, place broccoli and frozen cauliflower rice in a large, microwave-safe bowl. Toss together to combine. Cover with plastic wrap and cook on high for 6 minutes or until broccoli is just tender.
Use riced cauliflower instead of florets. This gives this broccoli cauliflower casserole a lovely ricey vibe while still keeping the veggie-loading strong. Just cook the riced cauliflower when you cook the broccoli and add it to the casserole when you would normally add the florets.
How to store this casserole
If you are making this to bring to a celebration or as part of meal prep, allow the broccoli and cauliflower casserole to cool completely after baking before covering with foil (or a lid if your casserole dish has one) and storing in the fridge for up to 2 days before enjoying.
To reheat
Cover the casserole dish with foil and place in the oven. Warm at 350℉ for 10-15 minutes.
You can microwave the leftovers of this casserole, but I don’t personally recommended it. I find that microwaving softens the breadcrumbs too much and removes the lovely texture they give this cauliflower broccoli casserole.
Other delicious vegetable sides that you will love.
- Creamy Broccoli Pasta
- Instant Pot Butternut Squash Risotto
- Mexican-Style Corn Quinoa Stuffed Peppers
- Pesto Veggie Pasta Salad
- Easy Roasted Radishes
- Baked Buffalo Cauliflower Wings
- Roasted Carrots and Potatoes
Loving this broccoli casserole and hungry for more?
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Broccoli and Cauliflower Casserole
Ingredients
- 1 pound broccoli florets cut into bite-sized pieces (about one large head of broccoli)
- 1 pound cauliflower florets cut into bite-sized pieces (about half a large head of cauliflower)
- 1 cup plain Greek yogurt I used non-fat
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup Panko breadcrumbs or any breadcrumbs. Use gluten-free bread crumbs for a gluten free option
- 2 teaspoons olive oil
- 1/2 teaspoon dried dill or parsley (optional)
Instructions
- Preheat your oven to 400℉ and grease a 9-by-13-inch casserole dish with oil.
- Add broccoli and cauliflower to a large pot. Add ½ cup of water then cover with a lid. Bring the pot up to a simmer and cook for 8 to 10 minutes or until the broccoli is tender. Drain any remaining water then place the vegetables in the large bowl.
- Add yogurt, cheese, garlic powder, salt, and eggs to the bowl then stir to combine. Spread vegetable mixture into the prepared pan.
- In a small bowl combine breadcrumbs, olive oil, and dried herbs, if using. Sprinkle the breadcrumbs evenly over the casserole.
- Bake until the casserole is bubbly and the top is golden brown, about 25 minutes. Allow to cool for 5 minutes then serve.
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
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