|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 3g||12%|
|Total Sugars 3g|
|Vitamin C 62mg||310%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This flavorful broccoli and cauliflower bake is made with a white sauce and topped with Parmesan cheese and buttery breadcrumbs. It is perfect for an everyday family meal—after all, it's a tasty way to get people to enjoy these nutritious vegetables—but it's also special enough for a holiday table or potluck.
This casserole recipe is also a great way to use up broccoli and cauliflower you bought as part of a raw vegetable tray but your guests didn't eat. You can include leftover baby carrots, as well, or any other hardy vegetables that won't wilt during the cooking process.
2 cups water
1/2 teaspoon salt
1 pound broccoli
1 pound cauliflower
1/2 cup milk
4 to 5 tablespoons unsalted butter, divided
4 tablespoons all-purpose flour
Salt, to taste
Freshly ground black pepper, to taste
1 dash nutmeg
2 tablespoons breadcrumbs
2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika
Steps to Make It
Preheat the oven to 450 F.
In a large saucepan, bring the water and 1/2 teaspoon of salt to a boil.
Cut the broccoli and cauliflower into equal bite-sized pieces. Trim away or peel the stems, if using, so they will cook at the same rate as the florets.
Add the broccoli and cauliflower to the water and cook just until crisp-tender, about 4 to 6 minutes. Drain the vegetables, reserving the cooking liquid. Place the drained vegetables into a shallow 2-quart baking dish.
Transfer the cooking liquid to the bowl. Add the milk and stir to combine.
In the saucepan, melt 3 tablespoons of butter over medium heat.
Blend in the flour, stirring until smooth and bubbly. This makes a roux for the sauce.
Cook, stirring, for 2 minutes. Gradually stir in milk and vegetable broth mixture.
Cook, stirring constantly, until thickened and smooth. Season to taste with the salt, pepper, and nutmeg.
Pour the sauce over the broccoli and cauliflower and stir gently to coat the vegetables with the sauce.
Melt the remaining 2 tablespoons of butter in the saucepan.
Combine the melted butter with the breadcrumbs, Parmesan cheese, and paprika. Toss to blend ingredients, and sprinkle over the vegetables.
Bake the casserole in the preheated oven for about 20 minutes, or until casserole is bubbly and the bread crumbs are lightly browned.
Remove the casserole from the oven and serve immediately.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
- Store any leftovers in the refrigerator and enjoy them within three to four days. You can reheat leftovers in the microwave.
- If you need to keep the leftovers longer, freeze in a freezer container. Label the package with the contents and date. They are best used in two to three months.
- If you want a richer sauce, add some cheese to the white sauce or add cream instead of milk. You can also reduce the amount of the vegetable liquid used for the sauce and increase the amount of milk or cream to bring the measure up to 2 1/2 cups.
- For a cheddar and vegetable bake, add 1/2 cup or more of shredded cheddar cheese to the sauce before baking.