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Cheesy Broccoli Cauliflower Bake – Cozy, Crowd-Pleasing Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 large head broccoli, cut into bite-size florets (about 4 cups)
  • 1 large head cauliflower, cut into bite-size florets (about 4 cups)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk (whole or 2% works best), warmed
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 1/2 cup panko or regular breadcrumbs
  • 1 tablespoon olive oil (or melted butter) for the topping
  • Chopped fresh parsley or chives, for garnish (optional)

Method
 

  1. Prep the oven and pan: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar casserole pan.
  2. Par-cook the vegetables: Bring a large pot of salted water to a boil. Add the cauliflower and cook for 2 minutes, then add the broccoli and cook for 1 to 2 minutes more. Drain and rinse under cold water to stop the cooking. Pat dry with clean towels to remove excess moisture.
  3. Make the roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture smells toasty but not browned.
  4. Add the milk: Slowly pour in the warm milk while whisking. Keep whisking until smooth. Simmer for 3 to 5 minutes, stirring often, until slightly thickened and it coats the back of a spoon.
  5. Season and add cheese: Stir in Dijon, garlic powder, onion powder, and smoked paprika if using. Add 1 3/4 cups cheddar and 1/4 cup Parmesan. Stir until melted and smooth. Season with salt and pepper to taste. The sauce should be well-seasoned and pleasantly cheesy.
  6. Combine: Add the broccoli and cauliflower to the baking dish. Pour the cheese sauce over the vegetables and toss gently with a spatula to coat everything evenly.
  7. Top it: In a small bowl, mix breadcrumbs with olive oil (or melted butter), the remaining 1/4 cup Parmesan, and a pinch of salt and pepper. Sprinkle evenly over the casserole. Scatter the remaining 1/4 cup cheddar on top for extra cheesiness.
  8. Bake: Bake for 20 to 25 minutes, until the top is golden and the edges are bubbling. If you want a deeper color, broil for 1 to 2 minutes at the end, watching closely.
  9. Rest and serve: Let the bake rest for 5 to 10 minutes so it sets slightly. Garnish with chopped parsley or chives if you like. Serve warm.