As October rolls into November here in the US, I find myself craving dishes that wrap me in warmth—something about the crisp air and earlier sunsets makes me want to turn on my oven and fill the house with comforting aromas. This creamy broccoli and cauliflower casserole has become my go-to during these months, and I think I’ve made it at least a dozen times since I first discovered it a few years ago.

What I love most about this dish is how it bridges two culinary worlds I call home. Growing up in India, cauliflower (and its cousin, broccoli) were kitchen staples—whether in aloo gobi, stir-fries, or pakoras. But this casserole, with its bubbling cheese sauce and golden crust, is pure American comfort food. It’s like a delicious meeting point between the vegetables I grew up with and the cozy, oven-baked dishes I’ve come to love here in the States.

Creamy Broccoli and Cauliflower Casserole

The beauty of this casserole is its versatility. I serve it alongside roasted chicken or grilled salmon for an easy weeknight dinner. It’s also wonderful with a simple green salad and crusty bread for a lighter, vegetarian meal. During Thanksgiving prep, I’ve even brought this to potlucks—it disappears faster than I can explain what’s in it! The creamy, cheesy sauce transforms humble vegetables into something truly indulgent, making it perfect for those nights when you want something hearty but not too heavy.

Trust me, once that cheese starts bubbling and the top turns golden brown, you’ll understand why this has earned a permanent spot in my fall recipe rotation.

Creamy Broccoli and Cauliflower Casserole

Recipe by Salvia

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

This recipe creates a rich, bubbling casserole dish featuring tender vegetables smothered in a homemade cheese sauce.

Ingredients

For the Vegetables:
1 small head of broccoli, cut into bite-sized florets (about 1 cup)
1 small head of cauliflower, cut into bite-sized florets (about 1 cup)
For the Cheese Sauce (Mornay):
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk (whole or 2%), warmed
1 cup sharp cheddar cheese, freshly grated
1/2 teaspoon Dijon mustard (optional, but recommended)
Salt and freshly ground black pepper to taste
For the Topping (Optional):
1/2 cup additional shredded cheese (Cheddar or Parmesan)
2 tablespoons Panko breadcrumbs (for crunch)
1 teaspoon melted butter

Directions

Prepare the Vegetables:
Preheat your oven to 375*F (190*C) and lightly grease your baking dish.
Bring a large pot of salted water to a boil. Add the broccoli and cauliflower florets and cook for 3 to 5 minutes until they are just crisp-tender—they should still have a slight bite as they will finish cooking in the oven.
Drain the vegetables well and spread them into your baking dish.
Make the Cheese Sauce:
In a medium saucepan, melt the 3 tablespoons of butter over medium heat.
Whisk in the flour and cook, stirring constantly, for about 1 to 2 minutes to form a thick paste (a roux).
Gradually whisk in the warm milk, ensuring the mixture remains smooth as you add it. Bring the sauce to a gentle simmer, whisking occasionally. Continue to cook for a few minutes until the sauce thickens and coats the back of a spoon.
Remove the pan from the heat. Stir in the 1 cup of shredded Cheddar cheese, Dijon mustard, salt, and pepper until the cheese is completely melted and the sauce is smooth and creamy.
Assemble and Bake:
Pour the cheese sauce evenly over the prepared broccoli and cauliflower in the baking dish, ensuring all the florets are coated.
If you are using the topping, mix the Panko breadcrumbs with the 1 teaspoon of melted butter. Sprinkle the remaining 1/2 cup of shredded cheese and the breadcrumbs over the top of the casserole.
Bake for 20 to 25 minutes, or until the sauce is bubbly throughout and the topping is golden brown.
Let the casserole rest for about 5 minutes before serving. Enjoy your comforting, cheesy gratin!

Tips & Variations

Make it ahead: You can assemble this casserole up to a day in advance. Just cover it tightly with foil and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes, then bake as directed (you may need an extra 5 minutes in the oven).
Add some spice: For a touch of warmth reminiscent of Indian flavors, try adding a pinch of cayenne pepper or a dash of garam masala to the cheese sauce—it adds an unexpected depth!
Protein boost: Fold in some cooked, shredded chicken or crispy bacon bits before baking for a heartier main dish.
Different cheeses: Swap half the cheddar for Gruyère for a more sophisticated flavor, or use Parmesan for a sharper, nuttier taste.
Vegetable variations: This sauce works beautifully with other vegetables too—try Brussels sprouts, green beans, or a mix of your favorites.

Broccoli and Cauliflower Casserole Recipe

Storage

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, or microwave individual portions.

Final Thoughts

This casserole has honestly made me appreciate fall evenings in America so much more. There’s something magical about pulling a bubbling, golden dish from the oven while leaves crunch outside. I hope this recipe becomes a cozy staple in your kitchen too!

Let me know in the comments if you try it—I’d love to hear what you served it with or any fun variations you came up with!