veggie casserole cauliflower with broccoli

Veggie Casserole with Cauliflower and Broccoli

Looking for a healthy, comforting, and easy-to-make meal? This Veggie Casserole with Cauliflower and Broccoli is the perfect choice. Loaded with fresh vegetables, creamy sauce, and a crispy topping, it’s a crowd-pleaser for lunch, dinner, or even holiday gatherings. Best of all, it’s vegetarian, versatile, and can be prepared ahead of time.

Whether you serve it as a main dish or a hearty side, this casserole is rich in nutrients and packed with flavor.

Why You’ll Love This Casserole

Easy to prepare: One dish with minimal cleanup
Healthy & vegetarian: Full of cruciferous vegetables
Comforting: Creamy sauce with cheesy or breadcrumb topping
Make-ahead friendly: Assemble in advance and bake later
Customizable: Add other vegetables, spices, or protein as desired

Ingredients

Vegetables:

1 small head of cauliflower, cut into florets
1 small head of broccoli, cut into florets
1 medium carrot, sliced thin (optional)
1 small onion, diced
2 cloves garlic, minced

Sauce:

2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (or plant-based milk for vegan version)
½ tsp salt
¼ tsp black pepper
½ tsp nutmeg (optional, for warmth)
½ cup grated cheese (cheddar, mozzarella, or vegan cheese)

Topping:

½ cup breadcrumbs
2 tbsp butter, melted
2 tbsp grated Parmesan (optional)
1 tsp dried herbs (thyme, oregano, or parsley)

Instructions

Step 1: Prepare the Vegetables

Preheat your oven to 375°F (190°C).
Steam or blanch cauliflower and broccoli florets for 4–5 minutes until slightly tender but still crisp.
Set aside to cool slightly.

Tip: Blanching helps preserve bright color and prevents the casserole from becoming soggy.

Step 2: Make the Creamy Sauce

In a medium saucepan, melt 2 tbsp butter over medium heat.
Add flour and whisk for 1–2 minutes until smooth and lightly golden (this is your roux).
Gradually whisk in milk, ensuring no lumps form.
Season with salt, pepper, and nutmeg.
Cook for 3–5 minutes until the sauce thickens.
Stir in grated cheese until melted and creamy.

Optional: For extra flavor, add a teaspoon of Dijon mustard or a pinch of smoked paprika.

Step 3: Assemble the Casserole

In a greased 9×13-inch baking dish, layer the steamed cauliflower and broccoli.
Add diced carrots, onions, and minced garlic evenly.
Pour the creamy cheese sauce over the vegetables, making sure everything is coated.

Step 4: Prepare the Topping

In a small bowl, mix breadcrumbs, melted butter, Parmesan, and dried herbs.
Sprinkle evenly over the casserole.

Step 5: Bake

Bake uncovered in the preheated oven for 25–30 minutes, until the topping is golden brown and the sauce is bubbling.
Let the casserole rest for 5 minutes before serving to set the sauce.

Serving Suggestions

Serve as a side dish with roasted chicken, baked fish, or grilled tofu.
Make it a main meal by adding cooked quinoa, rice, or lentils into the vegetable layer before pouring the sauce.
Garnish with fresh parsley or chives for color and freshness.

Tips for a Perfect Veggie Casserole

Don’t overcook vegetables before baking—they will continue to cook in the oven.
Use fresh vegetables for the best texture, but frozen florets work too (just thaw and drain excess water).
Customize your cheese: Use a sharp cheddar for bold flavor or mozzarella for a milder, gooey texture.
Make it ahead: Assemble the casserole up to a day before, cover with foil, and refrigerate. Bake when ready.
Add protein: Stir in cooked chicken, tofu, or beans for a heartier dish.

Variations

Vegan version: Use plant-based milk and cheese alternatives. Replace butter with olive oil or vegan butter.
Spicy twist: Add a pinch of red pepper flakes to the sauce.
Loaded vegetable casserole: Include zucchini, bell peppers, mushrooms, or spinach for more color and nutrients.
Crunchy topping alternative: Mix crushed cornflakes or nuts with breadcrumbs for extra crunch.

Storage

Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Freezer: Assemble unbaked casserole in a freezer-safe dish and freeze for up to 2 months. Bake from frozen, adding 10–15 extra minutes.

Why This Casserole Works

Cauliflower and broccoli are nutrient-dense cruciferous vegetables rich in vitamins, minerals, and fiber. The creamy cheese sauce binds the vegetables, creating a satisfying texture, while the crispy topping adds contrast. It’s a dish that balances comfort and nutrition, making it perfect for weeknights or special occasions alike.

Final Thoughts

This Veggie Casserole with Cauliflower and Broccoli is a versatile, flavorful, and easy-to-make dish that everyone will enjoy. With a creamy sauce, tender vegetables, and a golden, crunchy topping, it’s a true crowd-pleaser. Perfect as a main dish, a side, or a holiday addition, this casserole proves that healthy vegetables can be comforting, indulgent, and delicious all at once.