Broccoli Cauliflower Casserole Bake is a low-carb, healthy take on your favorite comfort food that the whole family will enjoy. The casserole is creamy, cheesy and the perfect side dish for dinner or the holidays. It requires less than 15 minutes of prep!
Are you looking for hearty comfort foods? Cheesy casseroles are perfect during the fall and winter seasons. This recipe takes a classic broccoli casserole, adds cauliflower and lightens it up by making it lower carb and just as delicious!
This low carb, cheesy broccoli cauliflower bake is the perfect side dish for Thanksgiving dinner, dinner parties or weeknight meals. It’s keto friendly but the entire family will love it.
Ingredients You Need
- Broccoli and Cauliflower: You can use all broccoli or all cauliflower instead of a mix, if desired.
- Butter: You can use ghee instead.
- Onion and Garlic: These add flavor so don’t omit.
- Cream Cheese: This helps cream the cheesy creamy texture. You can substitute for mascarpone or even cottage cheese, but the texture and flavor of the casserole will be different.
- Heavy Cream: You can use whole milk instead, if needed.
- Dijon Mustard: Adds flavor.
- Cheese: The combo of mozzarella cheese and white cheddar cheese makes this dish have the best flavor. The cheese also helps make the dish extra creamy. You can swap out with another type of cheese, but it may change the flavor.
- Save time by chopping the vegetables in advance.
- You can save more time by blanching the broccoli and cauliflower ahead of time.
- Other toppings: You can add bread crumbs to the top just prior to baking if you like casserole with breadcrumbs.
- You can bake it in advance and reheat just prior to serving. To reheat, cover with foil and heat in the oven at 350 degrees F. Reheat for 20 to 25 minutes or until reheated through.
- To freeze, we recommend dividing the uncooked casserole into freezer safe containers, making sure it is wrapped well or has an airtight cover. Store for up to 3 months. Remove from the freezer and bake the casserole at 400 degrees for 30 to 35 minutes or until it’s cooked through. It may take a little longer since it’s frozen.
This recipe has the same flavor as a classic broccoli cauliflower casserole but without the extra carbs. Make this for dinner throughout the week or serve it at Thanksgiving.
Other Easy Casserole Recipes
- Chile Rellenos Casserole
- Broccoli Chicken and Cheese Wild Rice Casserole
- Tater Tot Breakfast Casserole
- Baked Lobster Mac and Cheese
- Green Bean Casserole
Broccoli Cauliflower Casserole
- 3 cups broccoli florets
- 2 cups cauliflower florets
- 1 tablespoon unsalted butter or ghee
- 1 medium onion,, diced
- 2 cloves garlic,, minced
- 6 ounces cream cheese, cubed, at room temperature
- 1/3 cup heavy cream
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 ounces shredded white cheddar cheese,, divided
- 3 ounces mozzarella cheese
- Preheat oven to 400 degrees F. Butter an 8×8 casserole dish and set aside.
- Bring a large pot of water to a rolling boil; add the broccoli and cauliflower and blanch for 1 minute, then drain well.
- Melt butter in a deep skillet over medium heat. Saute onion 3-4 minutes, then add the garlic.
- Stir in the cream cheese until melted, and then stir in the heavy cream, mustard, salt, pepper, half of the cheddar, and the mozzarella. Once the cheese is melted, stir in the broccoli & cauliflower.
- Pour the contents into the prepared dish and top with the remaining cheddar. Bake uncovered 20-25 minutes, until cheese is bubbling and golden.
- You can use all broccoli or all cauliflower instead of a mix.
- Cream Cheese: This helps give this dish the creamy cheesy texture. You can substitute for mascarpone or even cottage cheese, but the texture and flavor of the casserole will be different.
- Heavy Cream: Use whole milk instead, if needed.
- Store in the refrigerator covered for up to 3 days.
- To freeze, store the uncooked casserole in a freezer safe container, making sure it is wrapped well or has an airtight cover. Store for up to 3 months. Then bake the casserole at 400 degrees for 30 to 35 minutes, or until cooked through.
- To reheat, cover with foil and heat in the oven at 350 degrees F. Reheat for 20 to 25 minutes or until heated through.
This recipe was originally published in November 2018 and was updated in October 2020 with new process photos, tips and more.
I loved this casserole. So flavorful. It went right into my repeat file folder. Made it as a side dish with main course of Cod au Gratin, except I used tilapia instead. I increased it to 8 servings so adjusted the increments. I deleted the cream cheese as I felt the recipe had enough cheese without it. I also sliced the onion rather than chopping it, as I like the feel and texture of sliced onions. I also used up some of the cheese I had in my refrigerator rather than going out and buying more. However I did buy some fresh mozzarella cheese and attempted to shred/grate it. You didn’t say how to prepare it.
I don’t like using pre-shredded cheese as a rule as it doesn’t melt as well as fresh does nor does it taste as good. I prefer the fresh cheeses so that’s what I did. In any event, it didn’t go well. BTW if anyone wants to shred or grate mozzarella cheese, freeze it and then grate/shred it. Otherwise it’s a complete mess. Regardless, even if you can shred/grate mozzarella cheese the right way, I wouldn’t use it again in this recipe. I thought it was way too stringy when mixing it up with everything, making it very difficult to spread it out evenly among all the other vegetables and ingredients, so next time I will use another cheese in it’s place. Great recipe. Thanks for sharing. It’s a keeper.