Cheesy Broccoli-Cauliflower Bake Recipe
This Cheesy Broccoli-Cauliflower Bake is a delicious casserole dish that is loaded with veggies, cheese, and panko. It is creamy, golden, and super-yummy!
Servings: 6 people
Ingredients
- 1 cup broccoli florets
- 3 cups cauliflower florets
- 1 cup gluten-free panko crumbs
- ¼ cup extra virgin olive oil you can use melted coconut oil or even melted butter
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon fresh parsley chopped
- 1 teaspoon black pepper
- 1½ cups mozzarella cheese
Instructions
- Preheat oven to 450ºF.
- In a large pot, bring some water to a boil.
- Add the broccoli and cauliflower. Cook them for about 3-4 minutes. Don’t cook more than that because you will bake them as well. Drain, and set aside.
- In a small bowl, add the panko crumbs, olive oil, oregano, paprika, parsley, cayenne, and black pepper.
- Mix everything very well to combine. Set aside.
- In a medium-sized casserole dish sprayed with cooking spray, add the broccoli, cauliflower, and mozzarella.
- Top with the panko mixture.
- Bake for about 15 minutes.
Notes
- You can use frozen broccoli and cauliflower florets if you do not have fresh ones. Just add them to the water from frozen.
- Feel free to add different dried herbs to the casserole such as dried thyme, rosemary, or basil instead of oregano.
- Feel free to use any type of melty cheese if you don't have mozzarella. Try gouda, gruyere, cheddar, or parmesan.
- To store: You can tightly wrap the broccoli-cauliflower bake, 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
Serving: 1/6 | Calories: 155kcal | Carbohydrates: 11.8g | Protein: 5.4g | Fat: 10.4g | Cholesterol: 5mg | Sodium: 94mg | Fiber: 2.7g | Sugar: 1.9g