Broccoli and Cauliflower Casserole

Broccoli and Cauliflower Casserole with Parmesan Crumb Topping
Diana Rattray
Ratings (16)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: Serves 4

This flavorful broccoli and cauliflower bake is baked with a white sauce and a Parmesan cheese and buttery bread crumb topping. If you want a richer sauce, add some cheese to the white sauce or add cream instead of milk.

This dish is perfect for any everyday family meal, and it's special enough for a holiday table or potluck.


  • 2 cups water
  • 1/2 teaspoon salt
  • 1 1/2 to 2 pounds broccoli and cauliflower pieces
  • milk
  • 4 to 5 tablespoons butter (divided)
  • 4 tablespoons flour
  • salt to taste
  • black pepper to taste
  • Optional: 1 dash nutmeg
  • 2 tablespoons bread crumbs (fine, dry)
  • 1 to 2 tablespoons parmesan cheese (grated)
  • 1/8 teaspoon paprika

Steps to Make It

  1. Preheat the oven to 450 F.

  2. Add broccoli and cauliflower; cook just until crisp-tender, about 4 to 6 minutes.

  3. Drain cauliflower, reserving the cooking liquid.

  4. Add milk to the vegetable liquid to measure 2 1/2 cups.

  5. Turn the drained vegetables into a shallow 2-quart baking dish.

  6. Melt 3 tablespoons of butter in the saucepan over medium heat.

  7. Blend in the flour, stirring until smooth and bubbly.

  8. Cook, stirring, for 2 minutes. Gradually stir in milk and vegetable broth mixture.

  9. Cook, stirring constantly, until thickened and smooth. Season to taste with the salt, pepper, and nutmeg.

  10. Pour sauce over broccoli and cauliflower and stir gently to coat the vegetables with the sauce.

  11. Melt the remaining 2 tablespoons of butter.

  12. Combine the melted butter with the bread crumbs, Parmesan cheese, and paprika; toss to blend ingredients and sprinkle over the vegetables.

  13. Bake the casserole in the preheated oven for about 20 minutes, or until casserole is bubbly and the bread crumbs are lightly browned.