Broccoli Cauliflower Bake is a yummy veggie side dish with vegetables baked in a creamy Parmesan white sauce, topped with Parmesan garlic herb crumbs!
I don’t know about you, but I am always looking for new recipes for vegetable dishes. Most of the time I steam, bake or pan-sear fresh vegetables just as they are, with a minimal amount of spices to add flavor.
Every now and then I want something different than “plain” vegetables to serve. This delicious broccoli cauliflower bake fits that bill. It seems more like a vegetable “casserole”, than a side dish. Fresh (or frozen vegetables are cooked in a simple white sauce, and baked with a seasoned bread crumb topping. EASY PEASY! Here’s how to make this dish:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Bread Crumb Topping
The bread crumb topping for the dish is very easy to make. Place bread crumbs, melted butter, two Tablespoons of grated Parmesan cheese and the three spices (garlic powder, onion powder, and dried parsley) in a small bowl, and stir to combine. Set this mixture aside.
NOTE: There is a product from Progresso called “herb & garlic bread crumbs”. If you want to use those, simply omit the spices from the topping mix. You will still need to add the Parmesan cheese and melted butter.
Cut the fresh (or frozen, but thawed) cauliflower and broccoli into small bite-sized florets. I used fresh cauliflower and frozen (but thawed) broccoli for this dish.
Prepare The Creamy Sauce For The Broccoli Cauliflower Bake
Spray a very large skillet with non-stick baking spray. Add the chopped onions to the skillet and heat on medium heat until they are softened and golden brown. Stir often while they cook.
Stir the flour into the onions, and then add the milk to the skillet. Give it a good stir, and you will see the sauce beginning to thicken fairly quickly as it cooks.
Once the sauce has begun to noticeably thicken, add the remaining grated Parmesan cheese and the cream cheese. If you cut the cream cheese into chunks it will melt much faster! Continue to cook, stirring often, until all of the cream cheese has melted.
Add the broccoli and cauliflower florets to the sauce, and stir to fully cover the veggies with the sauce.
TIP: At this point, I recommend taste-testing the sauce. Season it with a little garlic powder, salt and pepper, to suit your personal taste buds!
Finish Preparing The Broccoli Cauliflower Bake
Spray a 2 quart baking dish with non-stick spray. Pour the veggies and sauce into the dish. Top the surface of the broccoli cauliflower bake with the bread crumb mixture. It’s looking pretty good, right? Now, all you have to do is BAKE it!
Bake in a preheated 350° F oven for 45 minutes. Once the broccoli cauliflower bake is done, the top will be nice and golden brown, and some of the sauce should be bubbling around the edges.
Transfer from the oven to a wire rack, and let this steaming hot veggie dish cool for just a couple minutes before serving.
We enjoyed our broccoli cauliflower bake as a side dish accompanying a nice juicy slice of Traeger roasted turkey breast. YUM!
We really enjoyed this EASY broccoli cauliflower bake, and hope you will consider trying this delicious side dish! Have a wonderful day, and may God bless you!
Looking For More VEGETABLE SIDE DISH Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. There are a number of veggie side dishes you might enjoy, including:
- Maple Cinnamon Butternut Squash
- Fried Cabbage with Bacon, Onion and Garlic
- Broccoli Salad
- Nanci’s 4-Bean Salad
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Original Recipe Source: https://bitzngiggles.com/broccoli-cauliflower-parmesan-bake/
- 1/2 cup bread crumbs
- 2 Tablespoons melted butter
- 2 Tablespoons grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried parsley flakes
- 16 ounces fresh broccoli florets (or frozen, but thawed) , cut in bite sized pieces
- 16 ounces fresh cauliflower florets (or frozen, but thawed) , cut in bite sized pieces
- 1 large yellow onion , chopped
- garlic powder, salt, pepper (to taste)
- 2 Tablespoons all purpose flour
- 1¼ cups milk
- 1/3 cup grated Parmesan cheese
- 4 ounces cream cheese , room temperature
Preheat oven to 350° F.
Place bread crumbs, melted butter, two Tablespoons Parmesan cheese, garlic powder, onion powder and parsley in a small bowl, and stir to combine. Set aside.
Spray a large skillet with non-stick spray. Add chopped onions and cook on medium heat until softened and golden brown, stirring often. Stir flour into onions, and then add milk to skillet. Give it a good stir; the sauce will begin to thicken as it cooks. Once sauce begins to thicken, add remaining grated Parmesan cheese and cream cheese (cut cream cheese into chunks- it will melt faster). Continue to cook, stirring often, until all the cream cheese has melted.
Add broccoli and cauliflower florets to the sauce; stir to fully coat veggies with sauce. TIP: At this point, I recommend taste-testing the sauce. Season with a little garlic powder, salt and pepper, to suit your personal taste buds!
Spray a 2 quart baking dish with non-stick spray. Pour veggies and sauce into dish. Top the dish with the reserved bread crumb mixture. Bake at 350° F for 45 minutes, until top is golden brown, and sauce is bubbling around the edges. Let cool for a couple minutes, then serve and enjoy!
Here’s one more to pin on your Pinterest boards!