Broccoli and Cauli Bake

A plate of baked broccoli and cauliflower casserole with a breadcrumb topping, served with a fork on a white plate.

Looking for a cheesy way to get your broccoli and cauliflower in? This Broccoli and Cauli Bake is creamy, comforting, and packed with flavor. With tender broccoli-cauliflower combined in a rich, cheesy casserole, it makes the perfect cozy side dish for any meal.

Course Main Course, Side Dish, Sides

Cuisine American, International

Keyword auliflower and broccoli, black pepper, broccoli, broccoli and cauliflower, broccoli cauliflower, broccoli-cauliflower casserole, casserole recipes, cauliflower, cauliflower florets, cheddar, cheesy, crumb, floret, parmesan, roast broccoli and cauliflower, seasoning, side dish

Prep Time 10

Cook Time 45

Servings Portions

Calories 654kcal

Author Zuzana Paar

Equipment

1 Sauce Pan
1 Casserole dish
1 Wooden Spatula

Ingredients

2 Pieces Medium Crowns Broccoli chopped (5 cups)
1 Piece Medium Head Cauliflower broken into small pieces (5 cups)
6 Slices Bacon cut into pieces
4 Tablespoons Butter divided
2 Cups Mild Cheddar shredded
1 Cup Whole Milk
2 Cups Buttery Crackers like Ritz, crushed
4 Ounce Cream Cheese softened and cubed
2 Pieces garlic cloves minced
1 teaspoon Sea Salt
1/4 teaspoon Cayenne
1/2 teaspoon Smoked Paprika
1 teaspoon Lemon zest

US Customary - Metric

Instructions

Start by chopping the broccoli into small florets and breaking the cauliflower into similar-sized pieces. Blanch the broccoli and cauliflower. Drain everything well and set aside to dry while you prep the rest. Preheat oven to 375°Fahrenheit (90°Celsius).
In a large Dutch oven or deep pan, cook the chopped bacon slices over medium heat until crisp. Transfer the cooked bacon to a paper towel-lined plate and chop into small pieces. Reserve about 1 tablespoon of bacon fat in the pot for extra flavor.
To the bacon fat in the pot, add butter and melt over medium heat. Stir in the minced garlic, cayenne pepper, lemon zest, and sea salt until fragrant. Slowly pour in the milk, whisking continuously until the mixture warms up and slightly thickens.
Crush the buttery crackers into fine crumbs using a food processor or by sealing them in a bag and rolling with a pin. Mix the crumbs with melted butter and smoked paprika. This will be your crispy topping.
Remove the pot from the heat and stir in the softened cream cheese cubes and shredded cheddar. Mix until smooth and melty, with no lumps of cheese left. Add the drained broccoli, cauliflower, and chopped bacon into the cheesy mixture and fold until everything is evenly coated.
Get a baking dish and pour in the veggie and cheese mixture, spreading it out evenly. Sprinkle the cracker crumb topping all over the top. Cover with foil and bake at 375°Fahrenheit (90°Celsius) for 20 minutes, then uncover and bake for 20–25 minutes more until golden and bubbling.

Notes

Cut broccoli and cauliflower florets evenly: Make sure the broccoli and cauliflower pieces are about the same size so they cook evenly. This prevents some pieces from becoming too mushy while others remain too firm.
Steam or blanch first: Lightly steaming or blanching the veggies before baking helps soften them without overcooking. This also shortens the baking time and keeps the texture just right.
Don’t skip the seasoning: The bake can taste bland without enough seasoning. Add black pepper, onion powder, or a sprinkle of paprika to bring out the flavors.
Top with cheese or crumbs: A cheesy layer or crunchy topping adds texture and extra flavor. You can grate Parmesan to add more cheesy flavor.

Nutrition