Vegetarian Broccoli and Cauliflower Casserole

Vegetarian Broccoli and Cauliflower Casserole


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Looking for the perfect dish to bring to a potluck that everyone can feel free to savor? Try this broccoli and cauliflower casserole that mixes the tender vegetables with a creamy cheese sauce.

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Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

10-12 servings


  • 2 Tbs. Butter
  • 1 Medium Onion, chopped
  • 2 Garlic Cloves, minced
  • 2 Tbs. All-Purpose Flour
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. Dried Thyme
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Ground Black Pepper
  • 1 1/4 C. 2% Milk
  • 4 oz. Cream Cheese, cubed
  • 1/4 C. + 2 Tbs. Grated Parmesan Cheese, divided
  • 1 16 oz. package Frozen Broccoli Florets, thawed and drained
  • 1 16 oz. package Frozen Cauliflower Florets, thawed and drained

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Preheat oven to 350 degrees. Lightly grease an 8x8" baking dish with nonstick cooking spray. Melt the butter in a large skillet over medium heat. Add the onion and garlic, and sauté until onion is tender and garlic is fragrant. Whisk in the flour, oregano, thyme, salt, and pepper. Gradually add the milk and continue cooking, stirring continuously, until sauce has thickened. Stir in cream cheese and 1/4 cup parmesan cheese, and continue to cook until cream cheese has melted. Add broccoli and cauliflower, and gently toss to coat. Spoon casserole mixture into prepared baking dish. Bake for 40 minutes, or until casserole is heated through and vegetables are lightly browned. Sprinkle with remaining parmesan before serving.

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