Cauliflower Broccoli Cheese Bake
Cauliflower broccoli cheese bake: lightly steamed broccoli and cauliflower florets layered with a butter, onion, garlic, broth and cream cheese sauce and Monterey Jack, topped with buttered breadcrumbs and baked at 375°F until bubbly and 165°F in the center. Serves 8.
Want This Recipe Later?
Ingredients
- 1 large head broccoli broken into small florets, thick stalks cut off
- 1 head cauliflower broken into small florets, thick stalks cut off
- 6 tablespoons butter for the sauce
- 1 tablespoon butter melted, for the topping
- 1/2 medium onion diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 4 ounces cream cheese room temperature
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon seasoned salt plus more to taste
- 1/4 teaspoon paprika plus more for sprinkling
- 1/3 cup seasoned breadcrumbs
- 1 1/2 cups Monterey Jack cheese grated, plus more to taste
Instructions
- Heat the oven to 375°F. Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go.
- Steam the florets for 3 to 4 minutes, until the broccoli is bright green. Take them off the heat and set them aside.
- In a large skillet, melt the 6 tablespoons of butter. Add the onion and garlic and sauté until the onion starts to turn translucent, 3 to 4 minutes.
- Sprinkle the flour over the top, whisk to combine and cook for 45 seconds more. Pour in the broth, whisking constantly, then cook until the sauce thickens.
- Reduce the heat to low and add the cream cheese, salt, pepper, seasoned salt and paprika. Stir until the sauce is smooth. Taste and adjust the seasonings, then keep it warm.
- In a small bowl, combine the breadcrumbs and the 1 tablespoon of melted butter.
- Layer half the broccoli and cauliflower in a casserole dish. Pour on half of the cream sauce, then sprinkle on half the cheese and a little paprika. Repeat with the remaining vegetables, sauce and cheese, and finish with the breadcrumbs.
- Bake for 25 to 30 minutes, until the cheese is melted and bubbly, the breadcrumbs are golden brown and the center reaches 165°F. Serve warm.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days. Reheat covered to 165°F. Cream sauces may separate if frozen.
Nutrition
Serving: 1servingCalories: 298kcalCarbohydrates: 16gProtein: 11.4gFat: 22.1gSodium: 613mgFiber: 3.4gSugar: 3.8g