This easy and cheesy Broccoli and Cauliflower Casserole Recipe and so simple to make and is the perfect dish for any meal! Made without condensed soup, loaded with vegetables, and made in under 30 minutes, this creamy and cheesy casserole will become a household favourite. It’s also low-carb, keto, and gluten-free.
If you’d like more casseroles to try, you’ll love my Cauliflower Casserole Recipe, Sweet Potato Zucchini Casserole, and Zucchini Casserole Recipe.
If you’ve ever had difficulties getting your little ones to eat their veggies at dinner time, I totally understand. It can be tough trying to convince kids to try something that they don’t want to! However, I’ve got a solution for you with this delicious broccoli and cauliflower casserole recipe.
This cheesy broccoli cauliflower casserole has it all: protein from the chicken, vegetables from the broccoli and cauliflower, and all the cheesy goodness that no one can say no to! The cream cheese, half-and-half cream, and the cheese give this casserole a perfectly creamy texture without having to use condensed soups, which tend to be high in sodium.
This recipe is not made with flour (purpose flour), Ritz crackers, or bread crumbs, so it’s gluten-free and low-carb.
Ingredients
- Head Cauliflower — large head, cut into small florets.
- Head Broccoli — large head, cut into small florets. If you have extra, try this Easy Broccoli Salad Recipe!
- Chicken breast — cooked. Alternatively, you can use any boneless, skinless part of the chicken. This is a great recipe to use up any leftover chicken you may have in the fridge!
- Cream cheese — softened to room temperature. You can also substitute with reduced-fat cream cheese if you prefer.
- Half-half cream
- Mozzarella — shredded (sprinkle evenly over the casserole or baking dish). You can also replace mozzarella cheese with Gouda, sharp cheddar cheese, or gruyere, if you prefer.
- Seasoning — garlic powder (or cloves of garlic), onion powder, salt, and pepper
P.S.: This cauliflower broccoli casserole doesn’t require chicken broth, melted butter, or unsalted butter.
Instructions
Prep the Oven and Vegetables
- Adjust the oven rack to the middle position, and preheat the oven to 425°F.
- Steam the head of cauliflower and broccoli by filling a large pot with about 2 cups of water and placing a steamer basket in the bottom.
- Bring the water to a boil. Add the cauliflower and broccoli florets into the steamer basket. Cover the pot and steam for about 5 minutes.
Prep the Chicken and Cheese Mixture
- In a large bowl, pour half-and-half cream and add cooked chicken, cream cheese, mozzarella, garlic powder, onion powder, salt, and freshly ground black pepper. Mix until combined to make this cheese sauce.
- Remove the cauliflower and broccoli from the heat and place them in the cream cheese mixture bowl.
Bringing Everything Together and Baking
- Use the cooking spray to grease the baking dish. Spoon the cauliflower and broccoli mixture into an oiled casserole dish and top with remaining mozzarella cheese. Bake uncovered for 10 minutes or until the cheese is melted.
Tips To Making This Broccoli Cauliflower Casserole
- If you prefer the cheese to be a little bit more golden on the top, you can turn the broiler on high for the final 3 minutes and broil it. Keep a close eye on it, as it can quickly go from golden brown to burnt!
- Shred your own cheese! I know it can be a little bit of extra work but store-bought shredded cheese comes coated with a powder to prevent them from clumping, this can make the cheese grainy when melted. So shredding your own cheese gives you a smoother finish.
- Don’t have fresh cauliflower or broccoli? Frozen florets work as well! Just be sure to steam them fully to avoid extra water.
- Got leftover chicken or another protein? Add it to this casserole. We use diced chicken breast for this casserole but feel free to make it your own, just make sure to make sure there are no bones or skin.
- Other vegetables such as leek, shallots, and green onions make for a wonderful addition to the casserole.
- If you want a crispier bite, try adding some panko breadcrumbs over the top of the casserole. It’ll crispy up wonderfully.
- Feel free to swap the mozzarella cheese for another cheese such as cheddar cheese, parmesan cheese, Monterey Jack, Colby-Jack Cheese, or Fiesta Blend Cheese are great swaps as well. Alternatively, you can use a mix of two or more cheeses. Try to use a good melting cheese so the cheese melts smoothly.
- Cut your broccoli and cauliflower florets into roughly equal-sized pieces so they cook evenly in the oven.
- A handful of crumbled crispy bacon mixed into the casserole before baking makes for a tasty and crispy addition.
Frequently Asked Questions
Yup – just omit the cooked chicken or substitute with a vegetarian alternative to make the casseroles vegetarian.
This broccoli and cauliflower casserole is low-carb, Keto-friendly, and gluten-free! While the ingredients are naturally gluten-free, I’d suggest double-checking that there is no cross-contamination at their processing center.
Definitely! Be sure to leave any leftovers in an airtight freezer-safe container. If you want to freeze it whole, make sure to wrap it up tightly, and it can last for up to three months.
When ready to eat, thaw it in your fridge overnight and bake until heated all the way through. You might have to give the mixture a stir before baking. I recommend freezing it in an aluminum tray so you can heat it up directly in it without worrying about the glass cracking.
You can prep this broccoli and cauliflower casserole ahead of time, in two different ways. You can steam your broccoli and cauliflower and cook your chicken ahead of time and store it in an airtight container in your fridge for up to 3-4 days before putting the casserole together.
Alternatively, you can cook this casserole ahead of time, and once it has cooled, wrap it up tightly and store it in the fridge for up to 3 days. Reheat it in the oven at a lower temperature, such as 350°F, covered with tinfoil, until the whole casserole has heated through. The tinfoil is to prevent the top of the casserole from drying out.
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Broccoli and Cauliflower Casserole
Video
Ingredients
- 1 cauliflower large head cut in small florets
- 1 broccoli head cut in small florets
- 2 cups cooked chicken breast* diced
- 8 oz cream cheese softened
- ½ cup half-half cream
- 2 cups mozzarella shredded (save some for topping)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper
Instructions
- Adjust the oven rack to the middle position, and preheat oven to 425°F.
- Steam the head of cauliflower and broccoli by filling a large pot with about 2 cups of water and place a steamer basket in the bottom. Bring the water to a boil. Add the cauliflower and broccoli florets into the steamer basket. Cover the pot and steam until for about 5 minutes.
- Meanwhile, in a large bowl add cooked chicken, cream cheese, half-half cream, mozzarella, garlic powder, onion powder, salt and freshly ground black pepper. Mix everything together to combine.
- Remove the cauliflower and broccoli from the heat and place in the cream cheese mixture bowl. It’s not necessary to let the cauliflower and broccoli cool down. They’ll help to melt the cheese.
- Spoon the cauliflower and broccoli mixture into an oiled casserole dish and top with remaining mozzarella cheese. Bake uncovered for 10-15 minutes or until the cheese is melted.
- If you prefer your dish to be a little bit browned on the top, you can turn the broiler on high for the final 3 minutes and broil it. Keep a close eye on it, so that it does not burn.
Notes
- Click HERE to watch the web story
- You can use any part of the chicken without bone and skin.
- You can broil the casserole for a couple of minutes to get the cheese to be more golden.
- Shredding cheese from a block will yield a smoother melty cheese than pre-shredded cheese.
- To store: You can tightly wrap the casserole, once cooled, and store it in the fridge for up to 3 days.
- To reheat: Reheat the casserole in the oven until warmed through. You can also reheat it in the microwave.
- To freeze: Tightly wrap the casserole and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Watch the Web Story HERE.
This is addicting!!! It has all the flavour of a creamy pasta dish without all the carbs. I will say that I started with an 8×8 pan and ended up having to go with a 9×13, perhaps because my cauliflower and broccoli were on the larger side. One other comment is to keep the salt to a minimum until you taste it, my was a little on the salty side but still so delicious!!!
I totally agree with you this recipe is totally addicting!!
Excellent!! Creamy and delicious. Will make again and again.
So happy you liked it!
You don’t want any pics from me because my stuff always comes out ugly looking, but that’s on me. This recipe rocks. I make two a week and i am the only one eating it. Yum!
Wow amazing! I’m so happy to hear that 😉
This sounds Perfect!! Thank you for all the omissions & suggested substitutions. I can’t wait to fix this & other recipes that you suggest.
You’re so welcome! Happy you liked it 😉