Broccoli Cauliflower Cheese Bake
Here is a special Mouth Watering Mondays. This recipe I shared on BonBon Break awhile back and now I have it for you here today. It is one of my favorite casseroles and it is so easy to make, Broccoli Cauliflower Cheese Bake.
The cheese sauce is created on its own in the casserole. You just cut up cubes of cheese and viola, it couldn’t be easier!! This is a great side dish for Thanksgiving or the holidays!!
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I love the combination of cauliflower and broccoli together. This is the only time I have used Velveeta in baking and I have to say it works great.
Maybe not the healthiest of choices but “everything in moderation, including moderation,” said Julia Child. You can make your own cheese sauce but for little effort this dish makes its own sauce. If it is for the holidays then you can splurge a little!
But there is lots to love about this recipe! Perfectly done veggies that are first blanched for 3 min. and then shocked in cold water. This technique ensures that they keep their color and texture.
Then a cheese sauce that is created on its own in the oven. Lastly, a slightly spicy, crunchy gorgeous topping that just completes this dish perfectly.
I have brought this dish to a few potlucks and it completely has disappeared. Everyone loves a cheesy side dish like this and if you use gluten free panko crumbs even more people can enjoy it.
This dish goes with turkey, ham, roast beef and even fish. It can be easily made as a weekday casserole as it can be special for the holidays too!
It is completely portable and just needs to be heated in a hot oven.
This dish is nice also because it is just vegetables and doesn’t include rice which I find to sometimes be too filling with a big dinner.
This makes a small 8×11″ pan but you can easily double it for a larger crowd.
Broccoli Cauliflower Cheese Bake Recipe
- 1 lb. broccoli florets
- 1 lb. cauliflower florets
- 1 cup gluten free panko crumbs
- 1/4 cup melted butter
- 1 tsp. thyme
- 1 tsp. oregano
- 1 tbsp. smoked paprika
- 1/2 tsp. cayenne
- 1 tsp. black pepper
- 1/2 lb. Velveeta cheese, cubed
- 1/4 lb. Camembert cheese, cubed
In a large pot of salted boiling water, blanch the broccoli and cauliflower for 3 min.
Drain and place immediately in ice water. Drain again and place on paper towels to dry.
In a small bowl, add the panko crumbs, butter, thyme, oregano, paprika, cayenne and black pepper. Mix until well combined. Set aside.
Preheat oven to 450F. In a medium sized casserole dish (8x11") sprayed with cooking spray, add the broccolli, cauliflower, Velveeta and Camembert. Top with the panko crumb mixture. Wrap with foil and bake for 15-20 min.
Remove the foil in the last 5 minutes to brown topping. Let rest 5 min. before serving.
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