Broccoli and Cauli Bake

A plate of baked broccoli and cauliflower casserole with a breadcrumb topping, served with a fork on a white plate.

This broccoli and cauli bake is creamy, comforting, and full of rich cheese flavor. Tender broccoli and cauliflower come together in a simple casserole that works as an easy side for almost any meal.

Course Main Course, Side Dish, Sides

Cuisine American, International

Keyword auliflower and broccoli, black pepper, broccoli, broccoli and cauliflower, broccoli cauliflower, broccoli-cauliflower casserole, casserole recipes, cauliflower, cauliflower florets, cheddar, cheesy, crumb, floret, parmesan, roast broccoli and cauliflower, seasoning, side dish

Prep Time 10

Cook Time 45

Servings Portions

Calories 654kcal

Author Zuzana Paar

Equipment

Ingredients

2 Pieces Medium Crowns Broccoli chopped (5 cups)
1 Piece Medium Head Cauliflower broken into small pieces (5 cups)
6 Slices Bacon cut into pieces
4 Tablespoons Butter divided
2 Cups Mild Cheddar shredded
1 Cup Whole Milk
2 Cups Buttery Crackers like Ritz, crushed
4 Ounce Cream Cheese softened and cubed
2 Pieces garlic cloves minced
1 teaspoon Sea Salt
1/4 teaspoon Cayenne
1/2 teaspoon Smoked Paprika
1 teaspoon Lemon zest

US Customary - Metric

Instructions

Cut the broccoli and cauliflower into small, even pieces and blanch them briefly. Drain well and let dry while you prep the rest. Preheat the oven to 375°Fahrenheit (90°Celsius).
Cook chopped bacon in a Dutch oven or deep pan over medium heat until crisp. Transfer to paper towels, chop finely, and reserve 1 tablespoon of bacon fat in the pan.
Add butter to the reserved bacon fat and melt. Stir in garlic, cayenne, lemon zest, and sea salt until fragrant, then whisk in the milk and heat until slightly thickened.
Crush the crackers into fine crumbs and mix with melted butter and smoked paprika to form the topping.
Remove the pan from heat and stir in cream cheese and cheddar until smooth. Fold in the broccoli, cauliflower, and chopped bacon until evenly coated.
Transfer the mixture to a baking dish and spread evenly. Top with cracker crumbs, cover with foil, and bake 20 minutes, then uncover and bake 20–25 minutes until bubbly and golden.

Notes

Cut broccoli and cauliflower florets evenly: Make sure the broccoli and cauliflower pieces are about the same size so they cook evenly. This prevents some pieces from becoming too mushy while others remain too firm.
Steam or blanch first: Lightly steaming or blanching the veggies before baking helps soften them without overcooking. This also shortens the baking time and keeps the texture just right.
Don’t skip the seasoning: The bake can taste bland without enough seasoning. Add black pepper, onion powder, or a sprinkle of paprika to bring out the flavors.
Top with cheese or crumbs: A cheesy layer or crunchy topping adds texture and extra flavor. You can grate Parmesan to add more cheesy flavor.

Nutrition