Baked Broccoli and Cauliflower Casserole
Indulge in the comforting flavors of a hearty baked broccoli and cauliflower casserole, a wholesome dish that combines tender vegetables with a creamy sauce and a crispy topping. This recipe is perfect for gatherings, family dinners, or as a satisfying side dish that pairs well with a variety of main courses. Packed with nutrients and rich flavors, it’s a delicious way to enjoy the goodness of vegetables in every bite.
Ingredients:
- 1 head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 2 tablespoons all-purpose flour (or gluten-free flour for a gluten-free option)
- 1 cup vegetable broth
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 1/2 cup nutritional yeast (optional, for a cheesy flavor)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (whole wheat or gluten-free)
- 2 tablespoons nutritional yeast (for topping)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
- Prepare the Vegetables: In a large pot of boiling water, blanch the cauliflower and broccoli florets for 3-4 minutes, until slightly tender. Drain and set aside.
- Make the Sauce: In a large skillet or saucepan, heat olive oil over medium heat. Add minced garlic and chopped onion, sautéing until onions are translucent and garlic is fragrant, about 3-4 minutes.
- Add Flour and Liquid: Sprinkle flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook the flour. Gradually whisk in the vegetable broth and almond milk, ensuring there are no lumps. Cook until the mixture thickens and bubbles, about 5-7 minutes.
- Season and Thicken: Stir in nutritional yeast (if using), Dijon mustard, salt, and pepper to taste. Adjust seasoning as needed. Remove from heat.
- Assemble the Casserole: Place blanched cauliflower and broccoli florets in the prepared baking dish. Pour the sauce evenly over the vegetables, ensuring they are coated well.
- Prepare the Topping: In a small bowl, combine breadcrumbs and nutritional yeast. Sprinkle evenly over the top of the casserole.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the vegetables are tender.
- Serve: Remove from the oven and let the casserole cool for a few minutes before serving. Garnish with chopped fresh parsley for added freshness and color.
Nutritional Information:
- Serving Size: 1 cup
- Calories: 150
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 20g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 6g
Smart Points:
- WW (Weight Watchers) Points: 4 points per serving
Additional Tips:
- Make-Ahead: You can prepare the casserole up to a day in advance. Assemble the dish, cover tightly with foil or plastic wrap, and refrigerate. Bake as directed when ready to serve.
- Variations: Add shredded vegan cheese or swap almond milk for coconut milk for a richer flavor. You can also incorporate other vegetables such as bell peppers or peas for added variety.
- Gluten-Free Option: Use gluten-free breadcrumbs and ensure the flour used is gluten-free certified if you need to avoid gluten.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
This baked broccoli and cauliflower casserole is a wonderful combination of creamy sauce, tender vegetables, and a crunchy topping that will satisfy both vegans and non-vegans alike. Enjoy the comforting flavors and nutritional benefits of this dish while knowing you’re serving a wholesome meal that everyone will love. Perfect for any occasion, from weeknight dinners to holiday gatherings, this casserole is sure to become a family favorite.