Broccoli and Cauliflower Bake

Beth Pierce


Broccoli and Cauliflower Bake combines roasted broccoli and cauliflower in a creamy cheddar cheese sauce sprinkled with a super easy crumb topping. This delectable casserole comes together quickly, easily and contains no canned soup.


☆☆☆☆☆ 0 votes

15 Min
50 Min


  • 1
    small head broccoli, cut into florets
  • 1
    small head cauliflower, cut into florets
  • 4 Tbsp
    unsalted butter
  • 1
    small onion chopped
  • 2
    large cloves of garlic minced
  • 1/4 c
  • 1 1/2 c
  • 3/4 c
    low sodium chicken broth
  • 2 1/4 c
    shredded white cheddar
  • ·
    pinch of nutmeg
  • ·
    salt and pepper to taste

  • 20
    ritz crackers
  • 1 tsp
    dried oregano
  • 1/2 tsp
    onion powder
  • 3 Tbsp
    melted butter

How to Make Broccoli and Cauliflower Bake


  1. Preheat oven to 400 degrees. Spray large baking dish with nonstick baking spray. Add broccoli and cauliflower and bake 15 or until very lightly browned.
  2. In large skillet over medium heat melt butter. Add onion and cook for 5 minutes. Add garlic and cook for an additional 30 seconds. Whisk in flour and cook for 90 seconds whisking constantly. Slowly whisk in milk and chicken broth alternating between the two. Turn heat to low and add cheddar whisking frequently until cheese is melted and mixture is smooth and creamy. Whisk in nutmeg and salt & pepper to taste. Pour over roasted broccoli and cauliflower.
  3. In food processor crush crackers. Add oregano, onion powder and melted butter. Pulse a couple of times. Sprinkle over cheese sauce.
  4. Bake for 25-30 minutes or until light golden brown.

Printable Recipe Card

About Broccoli and Cauliflower Bake

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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