Broccoli and Cauliflower Casserole Recipe
This Easy, healthy and cheesy Broccoli and Cauliflower Casserole Recipe and so easy to make and is the perfect dish for any meal! Made without condensed soup, loaded with healthy 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’ve ever had difficulties getting your littles ones to eat their vegetables 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 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 gives makes this casserole perfectly creamy without having to use condensed soups which tend to be high in sodium.
If you’d like more casseroles to try, you’ll love my Cauliflower Casserole Recipe, Sweet Potato Zucchini Casserole, and Zucchini Casserole Recipe.
How to Make this Cauliflower Casserole Recipe
Ingredients
- Cauliflower — large head, cut in small florets.
- Broccoli — large head, cut in small florets.
- 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
- Seasoning — garlic powder, onion powder, salt, and pepper
Instructions
Prep the Oven and Vegetables
- 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 for about 5 minutes.
Prep the Chicken and Cheese Mixture
- In a large bowl add cooked chicken, cream cheese, half-half cream, mozzarella, garlic powder, onion powder, salt and freshly ground black pepper. Mix until combined.
- Remove the cauliflower and broccoli from the heat and place in the cream cheese mixture bowl.
Bringing Everything Together and Bake
- 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’s no bones or skin.
Frequently Asked Questions
Can this be made vegetarian?
Yup – just omit the cooked chicken or substitute with a vegetarian alternative to make the casseroles vegetarian.
Is this high in carbs?
This broccoli and cauliflower casserole is low-carb, Keto-friendly, and gluten-free! While the ingredients are naturally gluten-free but I’d suggest double checking that there is no cross-contamination at their processing centre.
Can I freeze this casserole?
Definitely! Be sure to left 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 glass cracking.
Can I make this ahead of time?
You can prep this broccoli and cauliflower casserole ahead of time, 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 in the fridge for up to 3 days. Reheat it in the oven on a lower temperature such as 350F covered with tinfoil until the whole casserole has heated through. The tinfoil is to prevent the top of the casserole from being dried out.
More Cauliflower Recipes to Try
- Spicy Roasted Cauliflower Recipe
- Cauliflower Potato Salad Recipe
- Garlic Parmesan Roasted Cauliflower
- Spicy Chicken with Cauliflower Rice
- Mushroom Cauliflower Rice Skillet Recipe
- Easy Cauliflower Fried Rice Recipe
Broccoli and Cauliflower Casserole
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.
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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.
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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.
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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.
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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.
Recipe Notes
Nutrition Information
Amount per serving (1/6) — Calories: 405, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 48mg, Sodium: 436mg, Potassium: 826mg, Carbohydrates: 15g, Fiber: 6g, Sugar: 7g, Protein: 25gIf you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
