This Broccoli and Cauliflower Casserole is the perfect veggie-packed recipe. Cooked bite-size broccoli and cauliflower florets are mixed with a dash of garlic powder, grated cheddar cheese, creamy plain Greek yogurt, and crispy breadcrumbs. Naturally vegetarian, it’s a delicious vegetable side dish that’s ready within 40 minutes. Recipe yields 8 servings.

A serving of broccoli and cauliflower casserole on a plate with a fork. There is a white napkin on the table and the baking dish with the rest of the casserole next to it.

Looking for some vegetarian recipe ideas ? 100% got you covered. Veggies are kinda my jam and I know how to make them delicious, interesting and exciting to eat in all sorts of out-of-the-box recipes! Especially recipes with broccoli and recipes with cauliflower! And in this casserole recipe, I have put them together into one amazing veggie side dish that is sure to dazzle.

This Broccoli 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. Done in 25 minutes. And hard to stop eating. As someone who doesn’t particularly love cauliflower, that is saying a lot! It is naturally vegetarian, but can be made egg-free and gluten free. Since it makes 8 servings, this cauliflower casserole is the perfect side to make to share with a group. And the leftovers the next day are just as delicious, so don’t be afraid to make it as part of meal prep!

Be sure to check out my Healthy tater tot and veggie casserole recipe, too!

Process shots of how to make broccoli cauliflower casserole.

Do you have to cook broccoli before putting it in a casserole?

A lot depends on the casserole itself, ingredients, and cook time. For this vegetarian broccoli casserole, I found it works best when you cook the broccoli ahead of time so that every bite of veggies is evenly and perfectly cooked.

Can you freeze the Broccoli Cauliflower Casserole?

I wouldn’t recommend it, as the freezing process will change the texture of the veggies and the breadcrumbs will become soft (dare I say, soggy). It will still taste good, but the delightful texture many of us enjoy about this Broccoli Cauliflower Casserole will be gone.

Should you use fresh or frozen broccoli in casserole?

You can use either. I wrote this for fresh veggies, but you can absolutely use frozen. If using frozen veggies, start on step 3 of the recipe by defrosting broccoli and cauliflower rice. Be sure to drain the excess water.

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 vegetarian broccoli 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 in this Broccoli Cauliflower Casserole.

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.

Baked broccoli and cauliflower casserole on a cooling rack.

How to store this casserole

If you are making this vegetarian cauliflower casserole 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 Broccoli Cauliflower Casserole.

A serving of broccoli cauliflower casserole on a plate with a fork.

Other delicious vegetable sides that you will love.

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A scoop of cauliflower broccoli casserole on a spoon.
5 from 21 votes

Broccoli and Cauliflower Casserole

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: American
Course: Side Dish
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.


  • 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)


  • 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.
Calories: 162kcal, Carbohydrates: 13g, Protein: 11g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 496mg, Potassium: 434mg, Fiber: 3g, Sugar: 3g, Vitamin A: 567IU, Vitamin C: 78mg, Calcium: 191mg, Iron: 1mg