Serves: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: ~45 minutes
✅ Ingredients
Vegetables:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- Salt (for blanching water)
Creamy Cheese Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk (warm, whole preferred)
- ½ cup heavy cream (optional for richness)
- 1 tsp garlic powder (or 1 clove minced garlic)
- Salt and black pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, Gruyère, or mix)
- ¼ cup Parmesan cheese, grated
Topping:
- ½ cup breadcrumbs (panko or regular)
- 2 tbsp butter, melted
- Extra cheese for topping (optional)
🔪 Instructions
1. Prep Vegetables
- Bring a large pot of salted water to a boil.
- Add broccoli and cauliflower florets, blanch for 2–3 minutes until just tender-crisp.
- Drain and rinse under cold water to stop cooking. Set aside.
2. Make Cheese Sauce
- In a saucepan, melt 2 tbsp butter over medium heat.
- Stir in 2 tbsp flour, cook for 1–2 minutes to form a roux (don’t brown it).
- Slowly whisk in 1½ cups warm milk and ½ cup cream.
- Stir constantly until thickened (about 5 minutes).
- Season with garlic powder, salt, and pepper.
- Stir in 1 cup shredded cheese and ¼ cup Parmesan. Mix until smooth.
3. Assemble the Bake
- Preheat oven to 375°F (190°C).
- In a baking dish (8×8 or similar), arrange the broccoli and cauliflower evenly.
- Pour the cheese sauce over the top and gently toss to coat.
4. Add Topping
- Mix breadcrumbs with 2 tbsp melted butter.
- Sprinkle over the top of the casserole.
- Add more shredded cheese on top if desired.
5. Bake
- Bake for 20–25 minutes until bubbly and golden brown on top.
- Optional: Broil for the last 2 minutes for extra crispiness.
6. Serve
- Let cool slightly before serving. Garnish with fresh herbs (parsley or thyme) if you like.
