Broccoli Cauliflower Casserole

A creamy, cheesy casserole combining tender broccoli and cauliflower florets in a rich sauce with cream cheese and Monterey Jack, topped with buttery seasoned breadcrumbs. Perfect as a comforting side dish or vegetarian main course.

6 servings

57 min

Published October 4, 2025

Ingredients

•1 head cauliflower head
•1 head large broccoli head
•½ cup butter
•1 medium onion
•2 cloves garlic
•¼ cup all-purpose flour
•2½ cups low-sodium chicken broth
•4 ounces cream cheese
•¼ teaspoon seasoned salt
•to taste kosher salt and black pepper
•¼ teaspoon paprika
•⅓ cup seasoned breadcrumbs
•1½ cups grated Monterey Jack cheese

Cooking Instructions

1.
1. Preheat the oven to 375°F.
5 min
2.
2. Using your hands, break the cauliflower and broccoli into very small florets. Place them in a steamer and steam them over simmering water until slightly tender, 3 to 4 minutes. Set them aside.
4 min
3.
3. Melt 6 tablespoons of the butter in a large skillet over medium heat, then add the onion and garlic and cook until the onion is translucent, 3 to 4 minutes. Sprinkle in the flour, stirring it into the onion mixture and cook it for a minute or so. Pour in the broth, stirring continuously, and cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes.
8 min
4.
4. Add the cream cheese and stir until it melts completely. Then stir in the seasoned salt, kosher salt, pepper, and paprika. Turn off the heat and set the sauce aside.
3 min
5.
5. In a small bowl, combine the breadcrumbs and the remaining 2 tablespoons melted butter and blend with a fork.
2 min
6.
6. To assemble, butter a small (2-quart) casserole and add half the broccoli-cauliflower mixture. Pour on half the sauce, top with half the cheese, and sprinkle on a little paprika. Repeat another round of the veggies, sauce, cheese, and paprika...then top the casserole with the buttery breadcrumbs.
5 min
7.
7. Bake the casserole for 25 to 30 minutes, or until the breadcrumbs are golden and the casserole is bubbly around the edges. Serve it nice and piping hot!
30 min
8.
The casserole can be assembled and stored in the fridge, unbaked, for up to 24 hours. Allow 10 minutes extra cooking time if baking straight out of the fridge.

Ingredients

•1 head cauliflower head

•1 head large broccoli head

•½ cup butter

•1 medium onion

•2 cloves garlic

•¼ cup all-purpose flour

•2½ cups low-sodium chicken broth

•4 ounces cream cheese

•¼ teaspoon seasoned salt

•to taste kosher salt and black pepper

•¼ teaspoon paprika

•⅓ cup seasoned breadcrumbs

•1½ cups grated Monterey Jack cheese

Cooking Instructions

1. Preheat the oven to 375°F.

5 min

2. Using your hands, break the cauliflower and broccoli into very small florets. Place them in a steamer and steam them over simmering water until slightly tender, 3 to 4 minutes. Set them aside.

4 min

3. Melt 6 tablespoons of the butter in a large skillet over medium heat, then add the onion and garlic and cook until the onion is translucent, 3 to 4 minutes. Sprinkle in the flour, stirring it into the onion mixture and cook it for a minute or so. Pour in the broth, stirring continuously, and cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes.

8 min

4. Add the cream cheese and stir until it melts completely. Then stir in the seasoned salt, kosher salt, pepper, and paprika. Turn off the heat and set the sauce aside.

3 min

5. In a small bowl, combine the breadcrumbs and the remaining 2 tablespoons melted butter and blend with a fork.

2 min

6. To assemble, butter a small (2-quart) casserole and add half the broccoli-cauliflower mixture. Pour on half the sauce, top with half the cheese, and sprinkle on a little paprika. Repeat another round of the veggies, sauce, cheese, and paprika...then top the casserole with the buttery breadcrumbs.

5 min

7. Bake the casserole for 25 to 30 minutes, or until the breadcrumbs are golden and the casserole is bubbly around the edges. Serve it nice and piping hot!

30 min

The casserole can be assembled and stored in the fridge, unbaked, for up to 24 hours. Allow 10 minutes extra cooking time if baking straight out of the fridge.