Take your veggie game to the next level with this Loaded Cauliflower and Broccoli Casserole. Packed with all the delicious flavors you love, this dish combines tender cauliflower and broccoli with a creamy, cheesy sauce and crispy topping. It’s the perfect side dish or a satisfying main course for anyone craving a healthier yet indulgent meal. Whether you’re feeding a crowd or just looking for a fun twist on your typical casserole, this recipe is sure to become a new favorite!
Why You’ll Love This Casserole
Loaded with Flavor – Creamy, cheesy, and topped with crispy bacon, every bite is bursting with deliciousness.
Low-Carb & Keto-Friendly – A great alternative to heavier casseroles, this dish fits perfectly into low-carb or keto lifestyles.
Perfect Comfort Food – Warm, hearty, and satisfying—just what you need for a cozy night in.
Easy to Make – Simple ingredients and minimal prep make this recipe a breeze, even on busy weeknights.
Family-Approved – Even picky eaters will dig in and ask for seconds!
Ingredients
Creating this Loaded Cauliflower and Broccoli Casserole is a breeze with the right ingredients. Here’s what you’ll need:
Cauliflower florets: These provide a hearty base, adding texture and a mild flavor.
Broccoli florets: Packed with nutrients, they bring a vibrant color and crunch to the dish.
Shredded cheddar cheese: This melty goodness is essential for that cheesy flavor we all love.
Cream cheese: Adds creaminess and richness, making the casserole extra indulgent.
Sour cream: A tangy element that balances the richness of the cheese.
Milk: Helps to create a smooth, creamy texture in the casserole.
Garlic powder: A must-have for flavor; it adds a savory depth without overpowering.
Onion powder: Complements the garlic and enhances the overall taste.
Salt and black pepper: Essential seasonings that elevate all the flavors.
Cooked bacon: For that smoky, savory crunch that takes this dish to the next level.
Green onions: Fresh and vibrant, they add a pop of color and a mild onion flavor.
Panko breadcrumbs (optional): For a crispy topping that adds texture; feel free to skip if you prefer a softer casserole.
You can find the exact quantities for each ingredient at the bottom of the article, ready for printing. Feel free to get creative with substitutions based on your preferences or what you have on hand!
How to Make Loaded Cauliflower and Broccoli Casserole
Making this Casserole is a straightforward process that anyone can master. Let’s dive into the steps that will lead you to a delicious, cheesy masterpiece!
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab a 9×13-inch baking dish and give it a good spray with cooking spray. This will ensure your casserole doesn’t stick and makes for easy cleanup later.
Step 2: Cook the Vegetables
In a large pot, bring water to a rolling boil. Add the cauliflower and broccoli florets, cooking them for about 3-4 minutes until they’re slightly tender. You want them to maintain a bit of crunch, so don’t overdo it. Once done, drain the veggies and set them aside.
Step 3: Mix the Creamy Base
In a mixing bowl, combine the softened cream cheese, sour cream, and milk. Add in the garlic powder, onion powder, salt, and black pepper. Mix everything until it’s smooth and creamy. Use a fork or hand mixer.
Step 4: Combine Ingredients
Now, stir in the cooked cauliflower and broccoli along with the crumbled bacon. Make sure every piece of veggie is coated in that luscious creamy mixture. Then, fold in half of the shredded cheddar cheese for that extra cheesy goodness.
Step 5: Assemble the Casserole
Pour the mixture into your prepared baking dish, spreading it out evenly. Top it off with the remaining cheddar cheese and, if you’re feeling adventurous, sprinkle some panko breadcrumbs on top. This will give your casserole a delightful crunch.
Step 6: Bake to Perfection
Place the casserole in the preheated oven and bake for 25-30 minutes. You’ll know it’s ready when it’s bubbly and the top is golden brown. Once it’s out of the oven, let it cool for a few minutes before serving. Garnish with chopped green onions for a fresh touch, and enjoy your delicious Loaded Cauliflower and Broccoli Casserole.
Tips for Success
Don’t overcook the vegetables; they should be slightly tender for the best texture.
Use room temperature cream cheese for easier mixing and a smoother base.
Let the casserole cool for a few minutes before serving to help it set.
Store leftovers in an airtight container for up to three days.
Equipment Needed
9×13-inch baking dish: Essential for holding your casserole; a similar-sized dish works too.
Large pot: For boiling the vegetables; any large pot will do.
Mixing bowl: To combine your creamy base; a large bowl is best.
Cooking spray: Prevents sticking; you can use olive oil if needed.
Measuring cups and spoons: For accurate ingredient amounts; eyeballing works in a pinch!
Variations
Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes for a fiery twist.
Cheese Swap: Experiment with different cheeses like mozzarella, pepper jack, or gouda for unique flavors.
Vegetarian Delight: Omit the bacon and add sautéed mushrooms or bell peppers for a hearty vegetarian option.
Low-Carb Version: Substitute the cream cheese with a low-fat version and skip the breadcrumbs for a lighter dish.
Herb Infusion: Mix in fresh herbs like thyme or rosemary for an aromatic touch that elevates the flavor.
Serving Suggestions
Pair with a crisp green salad for a refreshing contrast to the creamy casserole.
Serve alongside garlic bread or crusty rolls to soak up every bit of cheesy goodness.
For drinks, a chilled white wine or sparkling water with lemon complements the flavors beautifully.
Garnish with extra green onions or a sprinkle of paprika for a pop of color.
FAQs about Loaded Cauliflower and Broccoli Casserole
Can I make this Cauliflower and Broccoli Casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance. Just assemble it, cover it tightly, and store it in the fridge. When you’re ready to bake, simply pop it in the oven. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
What can I substitute for cream cheese in this recipe?
If you’re looking for a lighter option, you can use Greek yogurt or cottage cheese instead of cream cheese. Both will give you a creamy texture while reducing the calories. Just blend them well to ensure a smooth consistency.
How do I store leftovers of the Cauliflower and Broccoli Casserole?
Store any leftovers in an airtight container in the fridge. They should stay fresh for up to three days. Reheat in the microwave or oven until warmed through. It’s just as delicious the next day!
Can I freeze this casserole?
Yes, you can freeze it! Just make sure to let it cool completely before wrapping it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. Thaw in the fridge overnight before baking.
Final Thoughts
Creating this Loaded Cauliflower and Broccoli Casserole is more than just cooking; it’s about bringing people together. The aroma wafting through your kitchen will have everyone gathering around, eager to dig in. Each bite is a delightful blend of creamy, cheesy goodness with a satisfying crunch. Whether it’s a weeknight dinner or a special occasion, this dish is sure to impress. So, roll up your sleeves, embrace the joy of cooking, and let this casserole become a cherished part of your family meals.
A delicious Loaded Cauliflower and Broccoli Casserole that offers a tasty twist on traditional casseroles, packed with flavor and cheesy goodness.
Ingredients
Scale
2 cups cauliflower florets
2 cups broccoli florets
1 cup shredded cheddar cheese
1 cup cream cheese, softened
1/2 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cooked bacon, crumbled
1/4 cup green onions, chopped
1/2 cup panko breadcrumbs (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
In a large pot, bring water to a boil. Add the cauliflower and broccoli florets and cook for 3-4 minutes until slightly tender. Drain and set aside.
In a mixing bowl, combine the softened cream cheese, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.
Stir in the cooked cauliflower and broccoli, crumbled bacon, and half of the shredded cheddar cheese. Mix until the vegetables are evenly coated.
Pour the mixture into the prepared baking dish and spread it out evenly. Top with the remaining cheddar cheese and panko breadcrumbs, if using.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped green onions.
Notes
For a spicier version, add diced jalapeños or a sprinkle of red pepper flakes to the mixture.
Substitute the cheddar cheese with your favorite cheese, such as mozzarella or pepper jack, for a different flavor profile.
