Description
Creamy broccoli cauliflower bake brings comfort and nutrition to your dinner table with minimal effort. Cheesy, herb-infused vegetables meld together in this simple casserole that promises wholesome satisfaction for hungry families.
Ingredients
Scale
Main Vegetables:
- 4 to 4.5 cups broccoli florets (about 1 small head or 0.75 pound)
- 4 to 4.5 cups cauliflower florets (about half a large head or 0.75 pound)
Sauce and Cheese Ingredients:
- ⅓ cup (5 tablespoons) unsalted butter
- ⅓ cup all-purpose flour
- 2 cups whole milk
- 6 ounces (about 1.5 cups) shredded cheese (mozzarella, provolone, Parmesan, Asiago, and/or cheddar)
Seasoning and Topping:
- 1 teaspoon garlic powder
- ¾ teaspoon salt, or to taste
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 2 to 3 tablespoons unseasoned panko bread crumbs
- Chopped chives or green onion, for garnish (optional)
Instructions
- Preheat the oven to 400°F (204°C), ensuring the rack is positioned in the center for even cooking.
- Prepare the broccoli and cauliflower florets by trimming and cutting them into uniform bite-sized pieces for consistent steaming.
- Set up a steamer basket over a pot with approximately 2 inches of boiling water, carefully arranging the vegetable florets inside.
- Cover and steam the vegetables for 6 to 8 minutes, maintaining a crisp-tender texture that preserves their vibrant color and nutritional integrity.
- In a heavy-bottomed saucepan, melt of unsalted butter over medium heat, creating a smooth base for the sauce.
- Incorporate the flour into the melted butter, whisking vigorously to form a smooth roux, and cook for 1 to 2 minutes to eliminate raw flour taste.
- Gradually introduce milk while continuously whisking, allowing the sauce to thicken and develop a silky consistency that coats the back of a spoon.
- Season the sauce with garlic powder, salt, onion powder, freshly ground black pepper, and a hint of nutmeg to enhance the overall flavor profile.
- Remove the sauce from heat and fold in of shredded cheese until completely integrated and smooth.
- Gently combine the steamed vegetables with the cheese sauce, ensuring each floret is evenly coated.
- Grease a 9 to 10-inch baking dish with the remaining of butter, creating a non-stick surface.
- Transfer the vegetable and sauce mixture to the prepared baking dish, spreading it into an uniform layer.
- Sprinkle the remaining of shredded cheese and bread crumbs over the top, creating a golden, crispy crust.
- Bake in the preheated oven for 35 to 40 minutes, or until the dish is bubbling and the cheese has melted to a beautiful golden brown.
- Optional: Garnish with freshly chopped chives for an additional layer of flavor and visual appeal before serving hot.
Notes
- Prep ahead by steaming vegetables just until crisp-tender to maintain their vibrant color and nutritional value.
- Create a smooth, creamy sauce by whisking milk gradually and stirring constantly to prevent lumps and achieve perfect thickness.
- Select high-quality sharp cheddar or gruyère cheese for deeper, more complex flavor in the bake.
- Customize breadcrumb topping with panko for extra crunch or add crushed herbs for additional seasoning.
- Ensure even cooking by spreading vegetables uniformly in the baking dish and checking cheese melting progress midway.
- Store leftovers in an airtight container for up to 3 days, reheating gently to preserve sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 262 kcal
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg