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!

Course Side Dish

Cuisine American

Keyword cheesy brocolli cauliflower bake

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 155kcal

Author Olivia Ribas

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

US Customary - Metric

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.

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