Description
This Broccoli-Cauliflower Casserole is a comforting, cheesy baked dish combining tender steamed broccoli and cauliflower florets with a rich cream cheese sauce, topped with buttery seasoned breadcrumbs and melted Monterey Jack cheese. Perfect as a hearty side or vegetarian main, it delivers a satisfying balance of fresh vegetables and creamy textures.
Ingredients
Scale
Vegetables
- 1 large head broccoli
- 1 head cauliflower
Sauce
- 6 Tbsp. butter, divided (5 Tbsp. for sauce, 1 Tbsp. melted for breadcrumbs)
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 4 oz. cream cheese, room temperature
- 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
Topping
- 1/3 cup seasoned breadcrumbs
- 1 1/2 cups grated Monterey Jack cheese, plus more to taste
Instructions
- Prepare the Vegetables: Break the broccoli and cauliflower into small florets, removing thick stalks. Steam the florets for 3 to 4 minutes until broccoli turns bright green, then remove from heat and set aside to cool slightly.
- Make the Cheese Sauce: In a large skillet, melt 6 tablespoons of butter. Add diced onion and minced garlic and sauté until the onion becomes translucent, about 3 to 4 minutes. Sprinkle the flour over the mixture and whisk continuously, cooking for 45 seconds to remove the raw flour taste. Gradually pour in the chicken broth while whisking constantly to prevent lumps, then cook until the sauce thickens. Reduce heat to low and stir in room temperature cream cheese, salt, black pepper, seasoned salt, and paprika until the sauce is smooth and creamy. Taste and adjust seasoning as needed. Keep the sauce warm.
- Prepare Breadcrumb Topping: In a small bowl, mix the seasoned breadcrumbs with 1 tablespoon of melted butter until well combined. Set aside.
- Assemble the Casserole: In a small casserole dish, layer half of the steamed broccoli and cauliflower florets. Pour half of the cheese sauce evenly over the vegetables. Sprinkle half of the grated Monterey Jack cheese over the sauce and dust lightly with paprika. Repeat layering with the remaining vegetables, cheese sauce, and cheese. Finish by sprinkling the buttered breadcrumbs evenly on top.
- Bake the Casserole: Preheat the oven to 375°F (190°C). Bake the casserole in the oven for 25 to 30 minutes until the cheese is melted, bubbly, and the breadcrumbs turn golden brown. Remove from the oven and serve warm.
Notes
- Steaming the vegetables briefly helps retain their texture and color without overcooking.
- Using room temperature cream cheese ensures a smooth, lump-free sauce.
- You can substitute seasoned breadcrumbs with panko for extra crunch.
- For a vegetarian variation, replace chicken broth with vegetable broth.
- Allow the casserole to rest for a few minutes after baking to set before serving.
