Cheesy Broccoli and Cauliflower Bake
A creamy and cheesy casserole featuring tender broccoli and cauliflower, perfect as a side dish or a standalone meal.
Ingredients
Vegetables
- 1 head broccoli, cut into florets
- 1 head cauliflower, cut into florets
Cheese Sauce
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup milk
- ½ cup cream cheese, softened
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ½ teaspoon paprika (optional)
- ½ teaspoon black pepper (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the broccoli and cauliflower florets and cook them for about 4-5 minutes, until they are slightly tender but still crisp. Drain and set aside.
Making the Cheese Sauce
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly to create a roux.
- Gradually add the milk while whisking continuously until the mixture thickens, cooking for about 5 minutes.
- Stir in the cream cheese until completely incorporated. Add the cheddar cheese, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper, stirring until the cheese melts and the mixture is smooth.
Combining and Baking
- Combine the cooked broccoli and cauliflower in the saucepan with the cheese sauce. Stir gently until the vegetables are evenly coated.
- Transfer the mixture to a greased baking dish and spread it evenly.
- Bake in the preheated oven for 25-30 minutes or until the top is bubbly and golden brown.
- Remove from the oven and let it sit for a few minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days, or freeze for up to three months. Allow to cool before storing. Reheat in the oven or microwave.