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A warm, comforting side dish or easy weeknight main featuring tender-but-still-crisp cauliflower and broccoli florets smothered in a creamy cheddar sauce, topped with golden parmesan and crunchy breadcrumbs.

Ingredients

Scale
  • 3 cups bite-sized cauliflower florets
  • 3 cups bite-sized broccoli florets
  • 1 cup shredded cheddar cheese
  • 1 cup whole milk
  • 1 cup sour cream
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup grated parmesan cheese
  • ½ cup bread crumbs or panko

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  2. Fill a large pot with salted water and bring to a boil.
  3. Add cauliflower and broccoli florets and blanch 1–3 minutes until brighter and slightly tender.
  4. Drain and immediately shock the vegetables in ice water to stop cooking, then drain thoroughly.
  5. In a medium saucepan over medium heat, melt the butter.
  6. Stir in the flour and cook 30–60 seconds to make a roux.
  7. Slowly whisk in the milk until smooth and the sauce thickens and coats the back of a spoon, then remove from heat.
  8. Stir in the sour cream, garlic powder, onion powder, salt, and pepper.
  9. Add shredded cheddar and stir until melted and the sauce is smooth, adding a splash of warm milk if too thick.
  10. Fold the drained cauliflower and broccoli into the cheese sauce until evenly coated.
  11. Transfer the mixture to the prepared baking dish and spread evenly.
  12. Sprinkle grated parmesan over the top, then cover with bread crumbs or panko.
  13. Bake in the center of the oven 25–30 minutes until the top is golden and edges are bubbling, turning the dish halfway through if needed.
  14. Let the casserole rest 5–10 minutes before serving.

Notes

Blanch veggies quickly and shock in ice water to keep color and prevent mushiness., Drain vegetables thoroughly to avoid thin sauce and soggy casserole., Remove cheese sauce from heat as soon as it coats the back of a spoon to avoid grainy texture., For a crunchier topping, toss panko breadcrumbs with melted butter before sprinkling., If using frozen vegetables, thaw and drain well. Reduce milk slightly to compensate for moisture., Reheat leftovers in a 325°F oven for about 15 minutes covered loosely to maintain topping crunch.

Nutrition

Find it online: https://cookingcrumbs.com/irresistible-cauliflower-broccoli-casserole/