Broccoli Cauliflower Casserole is the perfect side dish for a holiday gathering, made with broccoli and cauliflower in a creamy, cheesy sauce mixed with spices and topped with gluten free breadcrumbs for a crispy crust, ready in 45 minutes!
Preheat oven to 400°F. Line a baking sheet with parchment paper. Place broccoli, cauliflower, and onion on the baking sheet and bake for 20 minutes.
While the vegetables are cooking, melt 3 tablespoons of butter in a saucepan over medium heat. Add flour and whisk until flour begins to turn brown and gives a nutty aroma. Whisk in spices.
Add milk and whisk until mixture begins to thicken. Add cheese and stir until melted. Remove from heat and set aside.
Grease a large casserole dish. When vegetables are done, remove from sheet pan and add to casserole dish. Pour cheese sauce over broccoli and cauliflower and stir to mix everything together.
In a separate bowl stir together breadcrumbs, butter, and spices. Make sure breadcrumbs are completely wet. Sprinkle on top of casserole evenly.
Bake casserole uncovered for 15-20 minutes, or until topping is golden brown.
Click on the time in the instructions to start a timer!Cheesy. Pre-shredded cheese often has trouble melting as well as the block of cheese that you shred yourself. I recommend shredding it yourself for best results. Substitutions.
Swap the broccoli and cauliflower for green beans or squash.
Use heavy cream or half and half instead of milk for a richer texture.
You can swap the spices for whatever you’d like. Try Ranch seasoning or taco seasoning! Or try fresh herbs like parsley or thyme.
Add red pepper flakes or cayenne pepper to make it spicy.
Make it Vegan
Swap the butter with vegan butter
Use plain almond milk or vegetable broth instead of milk. If you use broth, it will be more like a gravy, but still tasty!
Use a good melting vegan cheese.
StorageYou can store this casserole in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing this dish, because the cheese sauce won’t defrost well and won’t keep a good texture.Make AheadThis recipe is great for making ahead of time! I would say the day before, but not much longer.Follow all directions as written, but right after you add the breadcrumb topping set the dish aside to cool for a few minutes. Then wrap tightly and refrigerate. When you’re ready, just bake for about 20 minutes at 400°F, or until cheese is melted and topping is golden brown. If the top is getting too toasty, cover with tinfoil until it’s done baking (careful – it’s hot!).