Craving comfort food that’s both delicious and nutritious? This Cheesy Garlic Cauliflower and Broccoli Casserole is the perfect solution. Packed with vibrant vegetables and a creamy, cheesy sauce, this dish combines the wholesome flavors of roasted broccoli and cauliflower with a luscious, garlicky cheese sauce. Whether you’re looking for a satisfying side dish or a vegetarian main course, this casserole will have everyone coming back for seconds. The best part? It’s simple to make and sure to become a family favorite!
Ingredients:
For the Vegetables:
- 1 pound broccoli florets
- 1 pound cauliflower florets
- 3 tablespoons garlic-flavored olive oil, divided (or regular olive oil)
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- Season with salt and freshly cracked black pepper according to your preference.
For the Cheese Sauce:
- 1 cup reduced-fat shredded cheddar cheese, divided
- 1 tablespoon cornstarch
- 1 can (12 ounces) of reduced-fat evaporated milk
- ½ teaspoon Dijon mustard
- ¼ to ½ teaspoon of smoked paprika, tailored to your taste
- ¼ cup low-fat part-skim shredded mozzarella cheese
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or casserole dish.
- Prepare the Vegetables: In a large bowl, toss the broccoli and cauliflower florets with 2 tablespoons of the garlic-flavored olive oil. Season with salt and pepper to taste. Spread the vegetables in an even layer on a large baking sheet and roast in the preheated oven for 15-20 minutes, or until they are tender and slightly golden.
- Sauté the Onions and Garlic: While the vegetables are roasting, heat the remaining 1 tablespoon of garlic-flavored olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, until they are soft and caramelized, about 10 minutes. Incorporate the minced garlic and sauté for another 1-2 minutes until aromatic. Remove from heat and set aside.
- Prepare the Cheese Sauce: In a medium saucepan, whisk together the cornstarch and evaporated milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture begins to thicken, about 5-7 minutes. Remove from heat and stir in half of the cheddar cheese, Dijon mustard, and smoked paprika until the cheese is melted and the sauce is smooth.
- Combine and Bake: In the prepared baking dish, combine the roasted broccoli and cauliflower with the caramelized onions. Pour the cheese sauce over the vegetables and gently mix to ensure everything is well coated. Sprinkle the remaining cheddar cheese and the mozzarella cheese evenly over the top.
- Bake: Place the casserole in the oven and bake for 15-20 minutes, or until the cheese is bubbly and golden brown on top.
- Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy this creamy, cheesy vegetable bake as a hearty side dish or a satisfying vegetarian main course!
Conclusion:
This Cheesy Garlic Cauliflower and Broccoli Casserole is a delightful combination of flavors and textures. The tender roasted vegetables, paired with a rich and garlicky cheese sauce, make for a comforting dish that’s both indulgent and healthy. Perfect for a cozy family dinner or a holiday gathering, this recipe is sure to become a staple in your home. So, the next time you’re in the mood for something cheesy and delicious, give this casserole a try and watch it disappear in no time!
Cheesy Garlic Cauliflower and Broccoli Casserole Delight
A savory and creamy casserole featuring roastedbroccoli and cauliflower in a garlicky cheese sauce, perfect as a comfortingside or vegetarian main dish.
Ingredients
- 1 pound broccoli florets
- 1 pound cauliflower florets
- 3 tablespoons garlic-flavored olive oil divided (or regular olive oil)
- 1 large yellow onion thinly sliced
- 2 cloves garlic minced
- Season with salt and freshly cracked black pepper according to your preference.
- 1 cup reduced-fat shredded cheddar cheese divided
- 1 tablespoon cornstarch
- 1 can 12 ounces of reduced-fat evaporated milk
- ½ teaspoon Dijon mustard
- ¼ to ½ teaspoon of smoked paprika tailored to your taste
- ¼ cup low-fat part-skim shredded mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or casserole dish.
- Prepare the Vegetables: In a large bowl, toss the broccoli and cauliflower florets with 2 tablespoons of the garlic-flavored olive oil. Season with salt and pepper to taste. Spread the vegetables in an even layer on a large baking sheet and roast in the preheated oven for 15-20 minutes, or until they are tender and slightly golden.
- Sauté the Onions and Garlic: While the vegetables are roasting, heat the remaining 1 tablespoon of garlic-flavored olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, until they are soft and caramelized, about 10 minutes. Incorporate the minced garlic and sauté for another 1-2 minutes until aromatic. Remove from heat and set aside.
- Prepare the Cheese Sauce: In a medium saucepan, whisk together the cornstarch and evaporated milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture begins to thicken, about 5-7 minutes. Remove from heat and stir in half of the cheddar cheese, Dijon mustard, and smoked paprika until the cheese is melted and the sauce is smooth.
- Combine and Bake: In the prepared baking dish, combine the roasted broccoli and cauliflower with the caramelized onions. Pour the cheese sauce over the vegetables and gently mix to ensure everything is well coated. Sprinkle the remaining cheddar cheese and the mozzarella cheese evenly over the top.
- Bake: Place the casserole in the oven and bake for 15-20 minutes, or until the cheese is bubbly and golden brown on top.
- Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy this creamy, cheesy vegetable bake as a hearty side dish or a satisfying vegetarian main course!