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:

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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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original Recipe Source: https://bitzngiggles.com/broccoli-cauliflower-parmesan-bake/

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Broccoli Cauliflower Bake

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Broccoli Cauliflower Bake is a yummy veggie side dish with vegetables baked in a creamy Parmesan white sauce, topped with Parmesan garlic herb crumbs!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: broccoli cauliflower bake

Servings: 8

Calories Per Serving: 175 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Bread Crumb Topping: (can substitute Progresso herb & garlic bread crumbs-but omit spices)

• 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

For Rest of Dish:

• 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

US Customary - Metric

Instructions

1. Preheat oven to 350° F.

2. 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.

3. 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.

4. 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!

5. 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!

Nutrition Facts

Broccoli Cauliflower Bake

Amount Per Serving (1 (1/8th of total))

Calories 175 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 23mg8%

Sodium 276mg12%

Potassium 479mg14%

Carbohydrates 17g6%

Fiber 3g13%

Sugar 6g7%

Protein 8g16%

Vitamin A 630IU13%

Vitamin C 79.3mg96%

Calcium 180mg18%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

This simple, yet absolutely delicious side dish of fried cabbage is enhanced with the addition of crisp bacon crumbles, onions, carrots and garlic!

Over the past 30+ years, I have made fried cabbage very simply, just like I was taught by my mom.  She cooked cabbage with onion and butter, and seasoned it with salt and pepper, for a no-frills version.

Recently I tried a NEW WAY to make this simple veggie side dish, and it tastes so good that it will be the way I will cook it, from now on!  My husband and I LOVED this fried cabbage (with bacon, onion and garlic)!

This simple dish of fried cabbage went from good to GREAT, with the addition of a few extra ingredients, so I am sharing the recipe with you today. The recipe, as written below, makes 4 servings of about 3/4 cup each, but can be EASILY doubled.

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How To Make Fried Cabbage (with bacon, onion and garlic)

Before beginning to cook this dish, get all the veggies prepped and ready.  Chop the onions, grate the carrots, and core, then thinly slice the green cabbage. Once done with this step, set the veggies aside.

Place the chopped bacon into a large stockpot. Turn heat to medium-high, then cook the bacon until it is brown and crispy, stirring often. This step will take between 8-10 minutes. When done, do NOT drain the bacon grease from the pan. It will be left in the pan, which will add lots of flavor to the fried cabbage!

Add the chopped onions to the bacon in the pan. Stir and cook for about 5 minutes, until the onions have softened and slightly browned. Now add the minced garlic and cook for one minute, stirring the mixture often, so the garlic doesn’t burn.

Add the sliced cabbage and shredded carrots to the bacon and onion mixture. Stir the mixture to combine, and cook for 5-6 minutes (uncovered), stirring often.

Season the fried cabbage with salt, pepper, paprika, onion powder and garlic powder. Put a lid on the pan, and turn the heat down to LOW. Continue to cook the fried cabbage (covered) on low heat for about 10 minutes. Stir occasionally during this cooking time. The fried cabbage will “wilt down” as it cooks.

The Fried Cabbage Is Ready To Serve

Once the fried cabbage has finished cooking, it is ready to serve!  Transfer the cabbage into a serving bowl, and serve while hot!

The fried cabbage is so delicious, and filled with flavor! With pieces of delicious bacon, onions, and carrots throughout it, how could you not like this simple vegetable side dish?

Sure hope you will consider trying this easy, simple, and DELICIOUS side dish of fried cabbage, with bacon, onion, carrots, and garlic! It’s going to be my “new” way of cooking cabbage!  Have a wonderful day… there really is so much to be thankful for!

Looking For More VEGETABLE SIDE DISHES?

You can find all of my recipes in the Index Page, located at the top of the page. A few of our favorite veggie side dishes include:

• Asian Style Stir Fry Veggies
• Fresh Corn Sauté with Red Peppers and Onions
• Broccoli Salad
• Brussel Sprouts with Bacon and Mushrooms

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: https://www.justpaleofood.com/fried-cabbage-bacon-onion-garlic/

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Cabbage with Bacon, Onion and Garlic

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

This simple, yet absolutely delicious side dish of fried cabbage is enhanced with the addition of crisp bacon crumbles, onions, carrots and garlic!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: fried cabbage

Servings: 4 (3/4 cup servings)

Calories Per Serving: 131 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 slices bacon , chopped
• 1/2 large onion , diced
• 2 cloves garlic ,minced
• 1/2 head cabbage (large) , cored/thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon paprika

US Customary - Metric

Instructions

1. Chop onions, grate carrots, and core, then thinly slice the green cabbage. Once done with this step, set the veggies aside.

2. Place the chopped bacon into a large stockpot. Turn heat to medium-high, then cook the bacon until it is brown and crispy, stirring often. This will take about 8-10 minutes. When done, do NOT drain the bacon grease from the pan. It will be left in the pan, which will add lots of flavor to the fried cabbage!

3. Add chopped onions to the pot. Stir and cook for about 5 minutes, until the onions have softened and slightly browned. Add the minced garlic and cook for an additional minute, stirring often so the garlic doesn't burn. Add the sliced cabbage and shredded carrots to the bacon and onion mixture. Stir the mixture to combine, and cook for 5-6 minutes (uncovered), stirring often.

4. Season cabbage with salt, pepper, paprika, onion powder and garlic powder. Put a lid on the pot, and turn the heat down to LOW. Continue to cook the fried cabbage (covered) on low heat for 10 minutes. Stir occasionally during this cooking time. The fried cabbage will "wilt down" as it cooks. Once the cabbage has finished cooking, it's ready to serve!  Transfer cabbage into a serving bowl, and serve while hot! Enjoy!

Nutrition Facts

Cabbage with Bacon, Onion and Garlic

Amount Per Serving (1 (3/4 cup serving))

Calories 131 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 14mg5%

Sodium 458mg20%

Potassium 263mg8%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 4g4%

Protein 4g8%

Vitamin A 140IU3%

Vitamin C 43.4mg53%

Calcium 52mg5%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Summer Squash Bacon Sauté is a simple veggie side dish with green and yellow zucchini, crisp bacon, carrot, onions, garlic and cheese, and takes only minutes to make!

We have a small raised bed garden in our backyard.  I love to grow green and yellow zucchini (since they multiply like crazy). It’s always fun to pick beautiful summer squash and then use them to create something fresh and delicious in our kitchen!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Do You Enjoy Recipes Using Zucchini?

I’ve posted several recipes on this blog using our fresh garden zucchini, including Summer Vegetable Tian, Zucchini Relish, Chili Mac with Summer Squash, Baked Parmesan Zucchini Fries,  Cucumber and Zucchini Carpaccio Salad, and Curried Zucchini Soup.

All are wonderful ways to use up any over abundance of zucchini you grow, are given by a neighbor with a garden, or what you buy at the store!

I decided to play around with a couple of the zucchini (yellow and green) and some bacon in the kitchen (cooking NOT juggling!), and a few other ingredients, and came up with this simple, delicious veggie side dish! I served it with pan-seared Creole salmon and rice, and it was delicious!

How To Make The Summer Squash Bacon Sauté

To make this Summer Squash Bacon Sauté, I began by cutting two strips of thick bacon into strips (using kitchen scissors), and placed the pieces in a skillet with some thin slices of red onion. You will not need to spray the skillet, because the bacon will provide it’s own “oil” as it cooks.

Sauté on medium heat until bacon is crisp and the fat (bacon grease) is rendered into skillet.

Add The Veggies

Add green and yellow zucchini (cut into bite sized chunks), and carrot to skillet. Season with a pinch or two of salt and pepper (to your taste). Stir and cook in the bacon “drippings” for 4-5 minutes on medium heat, until zucchini is slightly browned, and is tender-crisp (NOT soggy!).

Add minced garlic, and stir to combine. Cook for an additional minute, stirring often. The reason to put the garlic in at the last minute is so that it does not burn (which makes the garlic taste bitter- no one wants THAT!).

Sprinkle grated sharp cheddar cheese over the top of the veggies. Do NOT stir. Turn off heat. Place a skillet lid over top of skillet for about a minute (this will melt the cheese).

Time To Eat The Summer Squash Bacon Sauté

Remove skillet lid, and you will see the cheese has melted.  Use a spatula and transfer veggies to individual serving plates. Serve hot… and enjoy this delicious vegetable dish!

I love to try new veggie dishes… I mean, doesn’t EVERYONE get tired of boring, plain vegetables at one time or another? This one tasted GREAT (a bit of bacon makes EVERYTHING better, right?). I hope you will consider trying this summer squash bacon sauté- the quantity can be easily doubled or tripled!

Thanks for stopping by today, and I hope you will come back again soon. Don’t forget to check out ALL of my recipes, which are in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

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Summer Squash Bacon Sauté

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Summer Squash Bacon Sauté is a simple side dish with green and yellow zucchini, crisp bacon, carrot, onions, garlic and cheese, and takes only minutes to make!

Category: Vegetable Dish

Cuisine: American

Keyword: summer squash bacon saute

Servings: 3 servings

Calories Per Serving: 157 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 slices bacon
• 1/4 cup red onion (thinly sliced)
• 1½ green zucchinis (medium sized)
• 1/2 yellow zucchini (or crookneck squash) (medium sized)
• 1 carrot (medium sized)
• 1/2 teaspoon minced garlic
• 1 pinch salt/pepper (to taste)
• 3 Tablespoons sharp cheddar cheese (grated)

US Customary - Metric

Instructions

1. Cut bacon into thin slices (with knife or kitchen scissors). Thinly slice red onion. Cut zucchini in bite sized chunks. Peel carrot and cut into chunks. Set aside.

2. Place bacon pieces in skillet with thin slices of red onion. You don't need to spray skillet, because the bacon will provide it's own "oil" as it cooks. Sauté on medium heat until bacon is crisp and fat (bacon grease) is rendered into skillet.

3. Add green and yellow zucchini (cut into bite sized chunks), and carrot to skillet. Season with a pinch or two of salt and pepper (to taste). Stir and cook in the bacon "drippings" for 4-5 minutes on medium heat, stirring occasionally, until zucchini is slightly browned, and tender-crisp (NOT soggy!). Add minced garlic, and stir to combine. Cook for an additional minute, stirring often. The reason to put the garlic in at the last minute is so that it does not burn (which makes the garlic taste bitter- no one wants THAT!).

4. Sprinkle grated sharp cheddar cheese over the top of the veggies. Do NOT stir. Turn off heat. Place a skillet lid over top of skillet for about a minute (this will melt the cheese). Remove skillet lid, and you will see the cheese has melted.  Use a spatula and transfer veggies to individual serving plates. Serve hot... and enjoy!

Nutrition Facts

Summer Squash Bacon Sauté

Amount Per Serving (1 (1/3 of total))

Calories 157 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Cholesterol 25mg8%

Sodium 226mg10%

Potassium 469mg13%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 4g4%

Protein 7g14%

Vitamin A 3810IU76%

Vitamin C 25.2mg31%

Calcium 135mg14%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!