Broccoli and Cauliflower Casserole – A Healthier Version






Broccoli + Cauliflower Casserole
Serves 8
Write a review
  1. 1 large head of broccoli, leaves and stems removed and chopped
  2. I large head of cauliflower, leaves and stems removed and chopped
  3. 1 white onion, diced
  4. 3 cloves of garlic, minced
  5. 2 tablespoons flour
  6. 1 cup Gruyere cheese, shredded
  7. 1 cup Parmesan cheese, shredded
  8. 1 ½ cup chicken broth
  9. 1 cup half and half
  10. 1 cup panko breadcrumbs
  11. ½ teaspoon black pepper
  12. ½ teaspoon smoked paprika
  13. ¼ teaspoon cayenne pepper
  14. 3 tablespoons butter
  1. Place the broccoli and cauliflower in a steamer basket and steam for about 5 minutes. You want the vegetables to be fork tender. I had to do this in 2 batches
  2. Place the steamed broccoli and cauliflower in the prepared casserole dish and set aside
  3. Heat 2 tablespoons of butter in a large high-sided sauté pan
  4. Once butter is melted, add the onions and cook for about 4 minutes
  5. Reduce heat and add the garlic and cook for 1 minute
  6. Stir in the flour and cook for 1 more minute, stirring constantly
  7. Add the chicken broth, half and half, pepper, smoked paprika and cayenne pepper. Allow sauce to simmer for about 5 minutes
  8. Stir in ½ the Gruyere cheese and ½ the Parmesan cheese and cook until cheese is melted
  9. Pour the sauce over the broccoli and cauliflower and stir in the remainder of the Gruyere and Parmesan cheese. Stir to combine all ingredients
  10. To make breadcrumb topping – with your hands combine the 1 cup of breadcrumbs with 1 tablespoon of butter so that it forms little beads
  11. Sprinkle breadcrumb topping over casserole
  12. Bake for 30 minutes or until topping is golden brown
The Petite Piglet

Leave a Reply

Your email address will not be published.

Scroll to top