A rich, creamy, and cheesy vegetable bake made with tender broccoli and cauliflower coated in a luscious garlic-Parmesan cheese sauce and baked until golden and bubbly. It’s the perfect comforting side dish for weeknight dinners, holidays, or family gatherings.
Ingredients
For the Vegetables
3 cups broccoli florets
3 cups cauliflower florets
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
For the Creamy Cheese Sauce
2 tbsp butter
3 cloves garlic, minced
2 tbsp all-purpose flour
1½ cups whole milk
½ cup heavy cream
4 oz (115 g) cream cheese, softened
1 cup shredded sharp cheddar cheese
½ cup freshly grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp smoked paprika
¼ tsp onion powder
½ tsp salt, or to taste
¼ tsp black pepper
For the Topping
½ cup shredded mozzarella cheese
2 tbsp grated Parmesan
2 tbsp breadcrumbs, optional
1 tbsp chopped fresh parsley
Instructions
- Prepare the vegetables
Preheat your oven to 375°F (190°C).
Bring a large pot of lightly salted water to a boil. Add the cauliflower and broccoli and blanch for 3–4 minutes, just until slightly tender but still firm.
Drain thoroughly and pat dry. Excess water can make the cheese sauce runny.
- Make the creamy sauce
Melt the butter in a saucepan over medium heat.
Add the minced garlic and cook for about 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk and heavy cream. Continue whisking until the mixture begins to thicken, about 3–5 minutes.
- Add the cheese
Reduce the heat to low.
Add the softened cream cheese, cheddar, Parmesan, Italian seasoning, smoked paprika, onion powder, salt, and black pepper.
Stir until the cream cheese and shredded cheeses are completely melted and the sauce is smooth and creamy.
Tip: Don’t boil the sauce after adding the cheese, as excessive heat can cause the cheese to separate.
- Combine
Place the drained broccoli and cauliflower in a large bowl.
Pour the cheese sauce over the vegetables and gently toss until everything is evenly coated.
- Assemble
Lightly grease a 9×13-inch baking dish.
Transfer the creamy vegetables to the dish and spread them evenly.
Sprinkle the mozzarella and Parmesan over the top. Add breadcrumbs if desired for a crispy topping.
- Bake
Bake uncovered for 20–25 minutes, until hot, bubbling, and golden on top.
For a deeper golden crust, broil for 1–2 minutes at the end, watching carefully.
- Garnish
Let the bake rest for 5 minutes before serving.
Sprinkle with fresh parsley and serve warm.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Course: Side Dish
Cuisine: American-inspired
Difficulty: Easy
Approximate Nutrition
Per serving, based on 6 servings and without optional breadcrumbs:
Calories: 365
Protein: 17 g
Carbohydrates: 14 g
Fiber: 4 g
Net Carbs: 10 g
Fat: 27 g
Saturated Fat: 16 g
Sodium: 650 mg
Sugar: 6 g
Nutrition will vary depending on the brands and exact quantities used.
Complete Nut & Allergen Information
Nuts
Peanuts: None
Tree nuts: None
Pine nuts: None
Walnuts: None
Almonds: None
Cashews: None
Nuts: No nuts are intentionally used in this recipe.
Other Allergens
Dairy: Yes — butter, milk, cream, cream cheese, cheddar, mozzarella, and Parmesan.
Gluten: Yes if using regular all-purpose flour and breadcrumbs.
Eggs: None in the basic recipe.
Soy: Not intentionally included, but check packaged cheese and breadcrumbs.
Sesame: Not intentionally included.
Nut-Free Option
This recipe is naturally nut-free as written. For someone with a severe nut allergy, check all packaged ingredients for allergen statements and possible cross-contact during manufacturing.
Gluten-Free Option
Replace the all-purpose flour with 1½ tbsp cornstarch mixed with a little cold milk, and use certified gluten-free breadcrumbs or omit them completely.
Easy Substitutions
Cheddar: Monterey Jack, Colby, or Gruyère
Mozzarella: Provolone or additional cheddar
Heavy cream: Half-and-half
Whole milk: 2% milk, although the sauce will be slightly lighter
Cream cheese: Mascarpone or a soft cheese alternative
Breadcrumbs: Crushed pork rinds for a low-carb topping
Broccoli/cauliflower: Use frozen vegetables if desired, but thaw and drain them very well first.
Low-Carb/Keto Option
For a lower-carb version:
Skip the flour.
Use 1 tbsp cornstarch only if needed, or make the sauce without a thickener.
Omit breadcrumbs.
Add extra cheddar or Parmesan for richness.
Use full-fat cream cheese and heavy cream.
Serve alongside grilled chicken, steak, salmon, or roasted turkey.
Q&A
Q: Can I make this casserole ahead of time?
Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Let it sit at room temperature for about 15–20 minutes before baking, then add a few extra minutes to the baking time.
Q: Can I use frozen broccoli and cauliflower?
Yes. Thaw them completely and drain very well. You can also roast or microwave them briefly first to remove excess moisture.
Q: Why is my cheese sauce watery?
The most common reason is excess water from the vegetables. Make sure the broccoli and cauliflower are thoroughly drained and dried before combining them with the sauce.
Q: Can I make it without cream cheese?
Yes. Add an extra ½ cup of shredded cheese or Parmesan and slightly increase the milk if necessary.
Q: Can I make this without flour?
Yes. For a naturally thicker low-carb sauce, use cream cheese and extra cheese, or use a small amount of cornstarch as a thickener.
Q: Can I add chicken?
Absolutely. Add 2 cups of cooked shredded or diced chicken to turn this side dish into a complete meal.
Q: Can I add bacon?
Yes! Crispy cooked bacon adds excellent flavor. Stir about 6 slices of chopped cooked bacon into the vegetables before baking.
Q: Can I add mushrooms?
Yes. Sauté sliced mushrooms first to remove their excess moisture, then add them to the casserole.
Q: How do I get the top extra crispy?
Add breadcrumbs mixed with a little Parmesan and melted butter before baking. Broil for 1–2 minutes at the end for an extra-golden crust.
Q: Can I freeze this bake?
Yes, although the creamy sauce may change slightly in texture after freezing. Cool completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Q: How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Q: What can I serve with broccoli and cauliflower cheese bake?
It pairs beautifully with roasted chicken, turkey, steak, pork chops, baked salmon, or a simple green salad.
Q: Is this vegetarian?
Yes, provided you use vegetarian-friendly Parmesan and other cheeses if strict vegetarian preparation is required.
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