This healthier Cheesy Broccoli Cauliflower Casserole is a delicious way to sneak more cauliflower and broccoli into your kids' diet, and probably yours too!

So… broccoli and cauliflower… you a fan?

Even if you personally are, chances are you know someone close to you who really isn’t. Like your kids, perhaps. Or your s.o. And you’re probably trying to get them to eat more of it, quite possibly by attempting to hide the “nasty veggies” under mounds and mounds of butter and cheese.

Well, this healthier Cheesy Broccoli Cauliflower Casserole right here is a delicious way to sneak more cauliflower and broccoli into any non-fan’s diets without overloading the whole dish with so much unnecessary cheese.

In fact, the lusciously creamy sauce that you’re looking at is made primarily from super nutritious bone broth and… cauliflower! We’re talking cauliflower drenched in more cauliflower. How bad can it be?

Okay, okay, there happens to be a little bit of cheese in that sauce too, for added flavor you know. And then there’s as a little bit more on top to have you believe that the entire dish is actually LOADED with the stuff.

But it’s not! And no one needs to know about it…

This healthier Cheesy Broccoli Cauliflower Casserole is a delicious way to sneak more cauliflower and broccoli into your kids' diet, and probably yours too!

I think one of the most crucial steps for this recipe to be a success is that you need to blanch the cauliflower and broccoli before to throw them in the oven. Not cook all the way through!! Blanch!

To do that, bring plenty of salted water to the boil in a large stockpot. Once the water has reached a rolling boil, add 4 cups of cauliflower florets to the pot; cover and let the cauliflower cook for 2 minutes, then add the broccoli and continue cooking for a further 2 minutes.

You want to add the broccoli a little later in the game because it doesn’t take quite as long to cook. If you were to add both vegetables to the pot at the same time, your broccoli would be way overcooked!

This healthier Cheesy Broccoli Cauliflower Casserole is a delicious way to sneak more cauliflower and broccoli into your kids' diet, and probably yours too!

Then comes an even more crucial step: you’ll want to promptly drain the cauliflower and broccoli and place them in a large bowl, then run plenty of cold water over them until the water in the bowl remains cold and the vegetables feel cold to the touch.

This additional precaution will halt the cooking process and also seal in the lovely flavors and vibrant colors of the vegetables. If you didn’t do it, your broccoli would in all likelihood turn a yucky shade of brown and both vegetables would take on a strong and rather unpleasant sulfurous taste.

Yuck!  Trust me, you don’t want that.

Once the veggies are completely cool, drain them well and set them aside.

Cheesy Broccoli Cauliflower Casserole by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Next, we need to work on the creamy, cheesy sauce. But first, preheat your oven to 350°F.

Then, melt about a tablespoon of fat in a medium saucepan set over medium heat; I used the fat that I collected from the top of my bone broth, but feel free to use whatever kind of fat you prefer.

Add the onion, salt and pepper and cook until the onion starts to color and become fragrant, about 3 minutes. Then, add the remaining 4 cups of cauliflower florets and continue cooking for 2 minutes, then pour in the bone broth and bring it to the boil.

Lower the heat, cover and simmer until the cauliflower is super tender and even slightly overcooked, about 8 to 10 minutes. We want that cauliflower to be really mushy, since we’ll be turning it into a creamy sauce!

Cheesy Broccoli Cauliflower Casserole by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Very carefully pour the overcooked cauliflower mixture into the container of your high-speed blender then add the milk, Dijon mustard, grated sharp cheddar and Parmesan cheese.

Process on high speed until smooth and creamy and pour over the reserved cauliflower and broccoli.

Cheesy Broccoli Cauliflower Casserole by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Make sure that your blanched veggies have been drained really, really well. The last thing you want at this point is to be introducing all kinds of excess water to the dish — it would only end up diluting the beautiful sauce that you just made.

Toss until the veggies are evenly and generously coated.

Cheesy Broccoli Cauliflower Casserole by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Transfer to a 9″ baking dish and then top with the grated mozzarella and remaining grated sharp cheddar cheese.

Cheesy Broccoli Cauliflower Casserole by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Bake uncovered for 30-35 minutes or until the cheese on top is golden and the sauce bubbles on the sides.

Give your casserole a little bit of resting time, about 5 to 10 minutes, before serving to your hungry guests of family members.

You know what? I bet they’ll all come back for seconds…

This healthier Cheesy Broccoli Cauliflower Casserole is a delicious way to sneak more cauliflower and broccoli into your kids' diet, and probably yours too!

This healthier Cheesy Broccoli Cauliflower Casserole is a delicious way to sneak more cauliflower and broccoli into your kids' diet, and probably yours too!
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Cheesy Broccoli Cauliflower Casserole

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
This healthier Cheesy Broccoli Cauliflower Casserole is a delicious way to sneak more cauliflower and broccoli into your kids' diet, and probably yours too!
Servings: 4

Ingredients

  • 4 cups broccoli florets, roughly chopped
  • 4 cups cauliflower florets, roughly chopped

For the sauce

  • 1 tbsp cooking fat of your choice
  • 1/2 small onion, chopped
  • 1/2 tsp salt, I use Himalayan salt
  • 1/2 tsp ground black pepper
  • 4 cups cauliflower florets, , roughly chopped
  • 1-1/2 cup bone broth
  • 1 cup whole milk (or other milk of your choice)
  • 1 tbsp Dijon mustard
  • 1/2 cup grated sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese

For the top

  • 1/2 cup grated sharp cheddar cheese
  • 1/2 cup grated mozzarella cheese

Instructions

  • In a large stockpot, bring plenty of salted water to the boil. Once the water has reached a rolling boil, add 4 cups of cauliflower florets to the pot; cover and let the cauliflower cook for 2 minutes, then add the broccoli and continue cooking for a further 2 minutes.
  • Promplty drain the cauliflower and broccoli and place them in a large bowl; run some cold water over them until the water in the bowl remains cold and the vegetables feel cold to the touch. This will halt the cooking process and also seal in the flavor and color of the vegetables. Drain well and set aside.
  • Preheat your oven to 350°F; Melt the fat in a medium saucepan set over medium heat; add the onion, salt and pepper and cook until the onion starts to color and become fragrant, about 3 minutes.
  • Add the remaining 4 cups of cauliflower florets and continue cooking for 2 minutes, then pour in the bone broth and bring it to the boil; lower the heat, cover and simmer until the cauliflower is super tender and even slightly overcooked, about 8 to 10 minutes.
  • Carefully pour this mixture into the container of your high-speed blender; add milk, Dijon mustard, grated sharp cheddar and parmesan cheese and process until smooth and creamy.
  • Pour this sauce over the blanched cauliflower and broccoli and toss to coat; transfer to a 9" baking dish, top with grated mozzarella and remaining grated sharp cheddar cheese. Bake for 30-35 minutes or until the cheese on top is golden and sauce bubbles on the sides.

Nutrition

Calories: 372kcal, Carbohydrates: 22g, Protein: 25g, Fat: 23g, Saturated Fat: 12g, Cholesterol: 58mg, Sodium: 916mg, Potassium: 1040mg, Fiber: 7g, Sugar: 9g, Vitamin A: 1152IU, Vitamin C: 179mg, Calcium: 572mg, Iron: 2mg
Course: Main Course, Side Dish
Cuisine: American
Author: Sonia! The Healthy Foodie

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