If you ever wandered into my kitchen on a chilly Tuesday, you’d probably see me in my “It’s Just a Sprinkle!” apron, shoving odds and ends into a casserole dish—usually in the name of this loaded cauliflower broccoli casserole. I started making this years ago when my cousin Dave announced he was going low-carb. I needed something hearty enough that he’d eat it without making that tragic face he reserves for plain steamed veggies. True story: the first time I made it, I dropped the cheese bag on the floor and, um, still used it (five-second rule and all). This one’s messy, satisfying, and honestly, more forgiving than my attempt at sourdough last winter.
Why I Keep Coming Back To This (And Why You Might Too)
I make this loaded cauliflower broccoli casserole pretty much every month. Weirdly, my kids who side-eye any “green things” go after second helpings—probably thanks to the cheese and crispy topping (I mean, who doesn’t love a good golden crust?). And for some reason, it’s also my go-to when I’ve promised myself to “eat better” but also want to tuck into something cozy (I’m not claiming it’s a salad, but still!). Oh, and this is one of those dishes where, even if you take a few detours mid-recipe, it mostly works out. Once, I forgot the sour cream entirely, and nobody noticed. Not saying you should forget it, but you get my drift.
Gather These Ingredients (With Some Possible Swaps!)
- 1 medium head of cauliflower, cut into florets (or just grab a big bag of frozen if that’s what ya got)
- 1 medium head of broccoli, chopped up small (sometimes I use broccolini if it’s lurking at the back of the fridge)
- 1 cup sour cream (Greek yogurt works pretty well too, actually I think I prefer it for a tangier vibe)
- 1 ½ cups shredded sharp cheddar cheese (use mild if that’s your thing, but sharp gives it real zip)
- ½ cup grated Parmesan (my gran used Brand X, but I grab whatever’s on sale)
- ⅓ cup cooked bacon, chopped (totally optional if you wanna keep it veggie, or swap for turkey bacon if you roll like that)
- ¼ cup green onions, sliced (chives in a pinch, or skip if you hate ’em)
- 2 cloves garlic, minced (you can sub in some garlic powder if you’re really in a rush—I’ve done it without catastrophe)
- Salt & pepper to taste (I go heavy on cracked pepper, myself)
- ⅓ cup panko breadcrumbs (optional, but oh boy does it make a difference)
- Butter for greasing the baking dish (oil is fine too, it’s just habit for me)
Let’s Throw It Together (With Some Wiggle Room)
- Preheat your oven to 400°F (200°C). Butter (or oil) a medium casserole dish.
- Steam or microwave the cauliflower and broccoli until they’re just fork-tender. Maybe 5 minutes for steam? Don’t overdo it—they finish cooking in the oven. If you forget about them while answering the door (guilty), and they’re too soft, don’t panic. It’ll still bake up fine, just less firm.
- Dump the cooked veggies in a big mixing bowl. This is when I sometimes sneak a crunchy floret. Add the garlic, sour cream (or yogurt), half the cheese, most of the bacon bits if using, and half the green onions. Season with salt and pepper (I rarely measure, just sprinkle and hope for the best). Stir everything together until it’s happy.
- Scoop that glorious mess into your casserole dish. Top with the rest of the cheese, bacon, breadcrumbs, and a shower of parmesan. At this stage, it can look a little… gloppy. Totally normal, promise.
- Bake uncovered for 20–25 minutes, or until the top gets all bubbly and brown. Sometimes I broil it for the last 2 mins. Watch closely though—parmesan burns faster than my patience does on a busy weeknight.
- Sprinkle with the remaining green onions before serving, or not, depending on your mood. Cool for a few minutes (if you can wait) before you dig in.
Some Notes From My (Messy) Kitchen Experiments
- One time I used all frozen veggies straight from the bag—it was a bit waterier but still tasty. Just maybe toss ’em in a clean towel to squeeze out extra moisture first.
- If you’re making ahead, assemble everything and stash it in the fridge. Bake it off when you’re ready. Actually, I think the flavors get even deeper that way.
- Don’t stress if your ratios are a little off. More cheese? Live a little. Extra broccoli? Health kick initiated.
Variations I’ve Tried (The Good, The Bad, and The Weird)
- Leftover rotisserie chicken thrown in—turns it into a real meal.
- No breadcrumb topping once; honestly, it was all cheese and no crunch. Lesson learned. Don’t skip the crumbs unless you absolutely have to.
- Subbed smoked gouda for cheddar—unexpected flavor twist, kind of amazing actually.
- I attempted a vegan spin once… coconut yogurt, cashew cheese, the works. It probably needs more tinkering (or maybe just a better vegan cheese?).
Equipment You’ll Need (Or Not!)
- A good-sized casserole dish (or a cake tin, which works in a pinch—I’ve done it, looks odd but who cares)
- Cheese grater, unless you buy the shredded stuff—no shame there, I do when time’s tight
- Bowl for mixing (the bigger, the better… my small bowl attempt ended in chaos, but hey, I learned)
- Steamer, microwave, or even a big pot for softening the veggies—use what you’ve got
How To Store (But Good Luck Having Leftovers)
If I actually end up with leftovers (rare), it keeps in the fridge for about three days in a covered container. Just reheat in the microwave or oven till everything’s piping. Honestly though, it rarely lasts past the next lunch in my house; the kids treat it like it’s the last casserole on Earth.
Making It the Star (Not Just Another Side)
Sometimes I serve this beside some pan-fried salmon or crispy tofu, other times I’ll slap a fried egg on top and call it dinner (try it—wildly underrated). When my folks are over for Sunday lunch, I’ll add a simple salad and call it a day. My brother even ate it cold straight from the fridge—jury’s out on that one, but he seemed happy enough.
Lessons Learned (aka Pro Tips I Picked Up The Hard Way)
- Don’t skip draining steamed veggies. I rushed once, dumped everything in, and the casserole was so watery it tried to escape the dish. Rookie move.
- Layer your cheese so you get gooey bits throughout AND a crusty lid—it’s not just about looks!
- If you use pre-shredded cheese, toss a bit extra in since it sometimes doesn’t melt as nice. I learned that the hard way when I tried to cut corners last Thanksgiving.
Your Burning Questions (Or Just Some That Friends Have Actually Asked Me)
- Can I make this dairy-free? Yup! Try unsweetened coconut yogurt for the sour cream and your favorite plant cheese. Results may vary, but it’s possible.
- Is there a way to freeze it? I sometimes do. Let it cool, wrap it well, and defrost in the fridge overnight. The texture’s a bit softer but still good.
- Can I make this in advance? Totally! Assemble, refrigerate, and bake when ready. Actually, flavors seem richer.
- What if I don’t eat bacon? Just skip it or use smoked paprika for extra flavor. Or, weird hack, a handful of crispy shallots as a topper.
- Will picky eaters eat this? They’ve gobbled it up at my place. I think the cheese is the key, honestly!
P.S. If you’re hunting for the comfiest baking dish, I’ve had weirdly good luck with Pyrex. And for breadcrumbs, check out this simple guide if you want homemade (it legit takes five minutes unless the kids are “helping”). Anyway, grab your veggies and just go for it—perfection not required, just plenty of cheese.
Also, I mean, don’t forget to pour a little glass of something cold while it bakes. That’s tradition, at least around here (and yes, sometimes that’s just ginger ale, don’t judge).
Ingredients
- 3 cups cauliflower florets
- 3 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 6 slices cooked bacon, crumbled
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
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2Bring a large pot of salted water to a boil. Add the cauliflower and broccoli florets, and cook for 3-4 minutes until just tender. Drain and set aside.
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3In a large bowl, mix together sour cream, cream cheese, garlic powder, salt, and pepper. Stir in half of the cheddar cheese, half of the crumbled bacon, and half of the green onions.
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4Gently fold the cooked cauliflower and broccoli into the cheese mixture until evenly coated. Spread the mixture into the prepared casserole dish.
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5Top with the remaining cheddar cheese and crumbled bacon. Bake for 25-30 minutes or until the casserole is bubbly and the top is golden.
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6Remove from oven, garnish with the remaining green onions, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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