Description
A cozy, cheesy bake with tender broccoli and cauliflower, a smooth cheddar sauce, and a crisp panko top. The sauce starts with browned butter for a deeper, nutty flavor. A touch of lemon zest in the topping keeps the richness in balance. Great for weeknights and holidays. Make ahead friendly.
Ingredients
Broccoli and Cauliflower
- 6 cups small broccoli florets (about 1 large head)
- 6 cups small cauliflower florets (about 1 medium head)
- 1 tablespoon kosher salt for blanching water
Cheese Sauce
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely diced (about 1/2 cup)
- 2 cloves garlic, minced, or 1/2 teaspoon garlic powder
- 1/4 cup all purpose flour
- 1 3/4 cups whole milk or half and half
- 1/2 cup low sodium vegetable broth or chicken broth
- 4 ounces cream cheese, softened and cubed
- 2 cups shredded sharp cheddar cheese (about 8 ounces)
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Pinch cayenne or a few drops hot sauce (optional)
Crispy Topping
- 1 cup panko breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon lemon zest (finely grated)
- 1 tablespoon unsalted butter, melted
- Pinch kosher salt
Instructions
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Heat the oven to 375°F. Grease a 13×9 inch baking dish. Set it aside.
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Bring a large pot of well salted water to a boil. Add the broccoli and cauliflower. Blanch for 3 to 4 minutes until tender crisp. Drain and place in an ice bath. Drain again and pat the florets dry. Excess water will thin the sauce.
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Make the sauce. Place a large skillet over medium heat. Add the butter and let it melt and foam. Cook until the milk solids turn light brown and the butter smells nutty. Add the onion and cook 2 to 3 minutes until soft. Stir in the garlic and cook 30 seconds.
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Sprinkle in the flour. Cook 1 minute while stirring. Slowly whisk in the milk and then the broth. Simmer and whisk until the sauce thickens and lightly coats the back of a spoon.
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Lower the heat. Whisk in the cream cheese until smooth. Stir in the cheddar and Parmesan until melted. Add the Dijon, salt, pepper, paprika, and cayenne if using. Taste and adjust the seasoning.
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Add the drained broccoli and cauliflower to the baking dish. Pour the cheese sauce over the vegetables and gently toss or fold to coat. Spread into an even layer.
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Make the topping. In a bowl, mix the panko, Parmesan, lemon zest, melted butter, and a pinch of salt. Sprinkle evenly over the casserole.
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Bake for 25 to 30 minutes until bubbling at the edges and the top is golden. For extra color, broil 1 to 2 minutes. Let the casserole rest 5 minutes before serving.
Notes
Make Ahead:
- Assemble up to 24 hours in advance. Cover and refrigerate. Add the topping right before baking. Bake cold casserole 5 to 10 minutes longer.
- For freezer prep, assemble without the topping and wrap well. Freeze up to 2 months. Thaw in the fridge overnight. Add topping and bake covered for 20 minutes, then uncover and bake until hot and golden.
Storage and Reheating:
- Refrigerate leftovers for 3 to 4 days in a covered container.
- Reheat in a 350°F oven for 15 to 20 minutes. Add a light foil tent if the top darkens too fast. Microwave in short bursts for single portions.
Substitutions:
- Use frozen florets. Thaw, drain, and pat dry before saucing.
- Swap cheeses. Monterey Jack, Gruyere, or a blend with white cheddar all melt well.
- Keep it vegetarian by using vegetable broth. For gluten free, use a 1:1 gluten free flour for the roux and gluten free panko.
- Want a shortcut. Replace the roux and dairy base with 1 can condensed cream of mushroom soup plus 1 cup half and half. Warm and whisk smooth before adding cheese and seasonings.
Variations:
- Add 4 strips cooked, crumbled bacon over the top before baking.
- Stir in 1 cup small cooked pasta for a heartier side.
- Add 1/2 teaspoon smoked paprika for a subtle smoky note.
Notes:
- The small original twist here is the browned butter in the roux and the lemon zest in the panko. Browned butter adds a nutty depth that pairs well with broccoli and cauliflower. Lemon zest in the topping brightens the bite and keeps the dish from feeling heavy. These two changes stay true to the classic but raise the flavor without changing the method.
- Blanching and chilling the florets gives a tender bite and prevents a watery casserole.
- Dry florets and a hot oven make a better crust and a thicker sauce.
- Shred cheese from a block for the smoothest melt.
Nutrition
- Serving Size: 1 Serving
- Calories: ~420 per serving
