Broccoli and cauliflower with Cheddar cheese recipe

Broccoli and cauliflower with Cheddar cheese recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

With the addition of a vintage Cheddar, you are sure to find a punchy, rustic, creamy and wholesome result in this broccoli and cauliflower dish. Serve as a side dish to a larger meal.

Hampshire, England, UK

12 people made this

IngredientsServes: 6

  • 1 large head broccoli, broken into florets
  • 1 large cauliflower, leaves removed and broken into florets
  • 55g salted butter
  • 4 tablespoons plain flour
  • 500ml full fat milk
  • 150g Cheddar cheese such as Keen's, grated
  • 1/2 teaspoon paprika
  • chopped fresh parsley, to taste
  • salt and pepper, to taste
  • 85g breadcrumbs

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat the oven to 220 C / Gas 7.
  2. Steam the broccoli and cauliflower over a pan of boiling water until just tender, 6 to 10 minutes. Remove from the steamer and plunge into cold water. Drain and arrange in a baking dish.
  3. Meanwhile, in a saucepan over medium heat, melt the butter then add the flour. Cook and stir until straw coloured, about 2 minutes. Gradually begin whisking in the milk until a smooth, thick sauce forms. Add the cheese, paprika, parsley and seasoning. Pour over the broccoli and cauliflower. Sprinkle over the breadcrumbs.
  4. Bake in the oven until piping hot, about 20 minutes . Remove from the oven and serve.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

This is the ultimate in cauliflower cheese. Rich, creamy and bursting with flavour. Lovely.-20 Nov 2013

The Cheesiest Vegetable Casserole Recipe: Easy Broccoli, Cauliflower & Asparagus Casserole Recipe by 30Seconds Food

Cheese, cheese and more cheese. This easy vegetable casserole recipe uses broccoli, cauliflower and asparagus, but it's easy to switch out the vegetables and make it your own.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

  • 2 tablespoons butter
  • 1 package (8 ounces) cream cheese
  • 1/2 cup heavy whipping cream
  • 1 cup cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 3 cloves garlic, minced
  • 1 tablespoon mustard
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup fresh asparagus (1-inch pieces)
  • chopped fresh herbs, for garnish (optional)

Here's how to make it:

  1. Put the butter, cream cheese and cream into a sauce pot. Stir over low heat until melted.
  2. Add the cheddar and mozzarella, garlic and mustard. Season with salt and pepper. Stir until melted together and creamy.
  3. Put the vegetables into a casserole dish. Pour the cheese sauce over the top, making sure everything is covered.
  4. Bake in a preheated 350-degree F oven for about 30 minutes. Garnish with chopped fresh herbs, if desired.

Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.

Broccoli Cheese Casserole

1/4 cup egg beaters (1/8 Leanest Lean)
1 1/2 cups broccoli (3 Greens)
4.5 oz 1% cottage cheese (3/8 Leanest Lean)
1/2 tsp Mrs Dash garlic and herb seasoning (1 Condiment)
2 tbsp grated reduced fat parmesan cheese (1 Condiment)
1/2 cup shredded reduced fat cheddar cheese (1/2 Lean)
1/2 tbsp light butter (1/2 Healthy Fat for the cottage cheese and egg beaters)

Preheat oven to 350 degrees. Combine all ingredients in a bowl except parmesan cheese and shredded cheddar cheese. Pour into a casserole dish sprayed with non stick cooking spray. Bake for 40 min. Sprinkle cheddar cheese and parmesan cheese on top. Bake an additional 20 minutes.

1 Serving with
1 Lean, 3 Greens, 2 Condiments and 1/2 Healthy
per Serving
(No additional Healthy Fat needed)

Broccoli Cheddar Cauliflower Hash Browns

Broccoli Cheddar Cauliflower Hash Browns are a cheesy, delicious, breakfast side that’s perfect alongside eggs and bacon! There are only 2 net carbs per hash brown and they are naturally gluten free!

This post contains affiliate links. See our Disclosure Statement for more information.

Following a low carb or keto diet can be challenging. While it does get easier with time, having delicious alternatives to the foods you miss does help.

I have seen some cauliflower hash browns floating around Pinterest. And while I love a good fauxtato recipe (Loaded Cauliflower Bites, anyone?), sometimes a little shake up is necessary. This time that shake up is in the form of broccoli. I didn’t stray too far, but the change in flavor is nice once in awhile. If there’s anything I love as much as cheesy cauliflower, it’s cheesy broccoli.

Why This Recipe Works

  • With only 2 net carbs per hash brown, this recipe is perfect for those following a low carb or keto diet. These hash browns are also naturally gluten free.
  • Made with the classic, and addicting, combination of broccoli and cheddar cheese, even kids love them!
  • You can serve these hash browns for breakfast, brunch, or dinner.

Broccoli Cheddar Cauliflower Hash Browns

Rice the cauliflower and broccoli. You can reference this post on How to Rice Cauliflower, if needed. Broccoli can be riced the same way.

Fresh cauliflower and broccoli will give you the best result.

Shred the cheddar cheese, if necessary.

Tip: It is strongly recommended to shred the cheddar cheese from a block. Pre-shredded cheese is often coated in a starch to prevent it from sticking. This adds to the carb count and it doesn’t melt as nicely.


Combine all of the ingredients in a medium bowl and stir until well combined.

Form into 12 even sized patties on a baking sheet. I line mine with a Silpat mat so that the hash browns slide right off when they are done baking! You can shape them anyway that you like.

Bake for 10 minutes, then flip and bake for another 10 minutes.


You can stack them up and top with some sliced green onions for garnish!

Tips and Techniques for the Best Broccoli Cheddar Cauliflower Hash Browns

  • Use fresh cauliflower and broccoli for the best results. Some grocery stores sell riced cauliflower in the produce department now if you’d prefer a little bit of a short cut.
  • Shred the cheddar cheese from a block. Pre-shredded cheese is often coated in a starch to prevent it from sticking. This adds to the carb count and doesn’t melt as nicely.
  • Store extra hash browns in an air-tight container in the refrigerator and use within 3-4 days.
  • Can cauliflower hash browns be made ahead of time? Cauliflower hash browns can be baked ahead of time and stored in the refrigerator for a few days or in the freezer. Reheat them in the oven to crisp them up before serving.
  • Can cauliflower hash browns be frozen? Yes. You can tightly wrap baked hash browns and store them in the freezer. Reheat them in the oven to crisp them up again.

Other Recipes to Try

Love this Broccoli Cheddar Cauliflower Hash Browns recipe? Follow us on Pinterest, Instagram, and Facebook for more!

Cauliflower and Hamburger Casserole

This cheesy hamburger and cauliflower casserole is the best comfort food for feeding a crowd! Made with layers of browned ground beef, gluten-free cheese sauce made with Cabot Seriously Sharp Cheddar , carrots, onions, and cauliflower, this dish is packed with incredible flavor. While we doubt you&rsquoll have leftovers, if there do happen to be some, simply pop a serving in the microwave to make a comforting (and gluten-free) lunch! After making this cauliflower casserole, be sure to share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

Gather all of the ingredients listed below and let&rsquos get started – the sooner you get this in the oven, the sooner you can eat and enjoy! First, preheat your oven to 350°F, coat a 9 by 13-inch (or 2½-quart) casserole dish with cooking spray, and bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket.

Cook the beef and the vegetables according to the recipe instructions below. While the vegetables and sauce are cooking, steam cauliflower until it&rsquos just barely tender and set aside.

Make the cheese sauce as directed below. Remove mixture from heat once it bubbles and thickens and stir in 8 ounces Cabot Seriously Sharp Cheddar and pepper.

To assemble the casserole, layer half of the cauliflower in the bottom of the casserole dish, top with half of the beef mixture, and then pour on half of the cheese sauce. Repeat with the remaining cauliflower, beef, and cheese sauce and top with the remaining 4 ounces shredded cheese. Bake until bubbling and the cauliflower is tender, about 20 to 25 minutes, and let cool 10 minutes before serving.

Can&rsquot get enough casseroles? Then you&rsquoll have to try our Easy Turkey-Potato Casserole or our White Chicken, Cheddar, and Broccoli Casserole . Both are extremely tasty and satisfying! Cabot is a cooperative of over 800 farm families who continuously strive to produce the best dairy products around. If you enjoy this hamburger and cauliflower casserole, we&rsquod really appreciate it if you could rate and review the recipe!


2 pounds ground beef, preferably 90% lean
1 tablespoon Cabot Salted Butter
1 large onion, chopped
1 large carrot, peeled and finely chopped
1 stalk celery, finely chopped
½ teaspoon salt
1 teaspoon paprika
½ teaspoon dry thyme
½ teaspoon pepper
2 tablespoons tomato paste
½ cup dry red wine
2 teaspoons Worcestershire sauce
¾ cup chicken broth
1 large head cauliflower, cored and cut into small florets
2 cups milk, divided
2 tablespoons plus 1 teaspoon cornstarch
12 ounces Cabot Seriously Sharp Cheddar, shredded and divided (about 3 cups)
¼ teaspoon ground white pepper

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.


Prep: 1 hr | Cook: 0 hr 40 mins | Total: 1 hr 40 mins

PREHEAT oven to 350°. Coat a 9 by 13-inch (or 2½-quart) casserole dish with cooking spray. Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Steam cauliflower until just barely tender, 3 to 4 minutes. Set aside.

COAT a large non-stick skillet with cooking spray and set over medium-high heat. Add beef, and cook, stirring and crumbling the beef with a wooden spoon until browned and no longer pink, 5 to 7 minutes.

TRANSFER the beef to a medium bowl and scrape any moisture out of the skillet with a silicone spatula.

RETURN the skillet to medium-high heat and add butter. Swirl the skillet to melt the butter. Add onion, carrot, celery and salt and cook, stirring often until the vegetables are softening and the onion becomes translucent, 4 to 6 minutes. Add paprika, thyme and pepper and cook, stirring until the thyme becomes fragrant, 30 to 90 seconds. Add tomato paste and stir into the vegetables. Add red wine and Worcestershire sauce and cook, stirring until the wine is almost evaporated. Add broth and bring to a simmer, stirring occasionally. Cook until the vegetables are soft and the sauce very thick, 4 to 6 minutes.

ADD the cooked beef back into this mixture. Set aside.

HEAT 1½ cups milk in a medium saucepan over medium-high heat until steaming. Whisk the remaining ½ cup milk and cornstarch in a small dish. Whisk the cornstarch slurry into the steaming milk and bring mixture to a simmer, whisking constantly over the heat. When the mixture bubbles and thickens, remove from the heat and stir in 8 ounces of the shredded cheese and pepper.

ASSEMBLE the casserole: Layer half of the cauliflower in the bottom of the casserole dish. Top with half of the beef mixture. Pour on half of the cheese sauce. Repeat with the remaining cauliflower, beef mixture and cheese sauce. Top with the remaining 4 ounces shredded cheese. Bake until bubbling and the cauliflower is tender, 20 to 25 minutes. Let cool 10 minutes before serving.

Cut broccoli and cauliflower into sections, leaving on half an inch of stem on each. For very thick stems on the cauliflower, make a cut into the base of the stem with a small sharp knife. Add the 2 cups of water to a large stockpot. Wash the cauliflower and place the largest sections in first, then wash the broccoli and place on top of the cauliflower. Cover with a lid and bring to a boil. Boil for about 3 minutes then remove from heat. Let sit for 5 minutes before removing lid to check if vegetables are slightly soft. Remove the softest ones to a casserole dish and place lid back on for another 5 minutes then drain the water into a container and set aside for the sauce. You don't need to completely cook the vegetables as they will finish cooking in the oven with the sauce and cheese.

Melt margarine or butter over a low heat, remove from the heat once melted and stir in flour until smooth. Return to heat and cook for a few minutes then gradually add the milk, stirring all the time. As the sauce thickens, add more milk. After you have added 3 cups of milk start adding the vegetable water until all is used. (Depending on how thick a sauce you like, you may need to add more milk to thin it a little as it does thicken up slightly in the oven as well. ) Add salt and pepper and half a cup of cheese and stir well.

Pour the sauce over the vegetables in casserole dishes and top with the remaining cheese. Bake in a 180 degree (350 F) oven for half an hour or until top is a golden brown.

Cheesy Broccoli and Cauliflower Casserole Recipe

Move over au gratin potatoes: a new cheesy casserole is stealing the show. And it’s healthy! This broccoli and cauliflower casserole is as cheesy and delicious as any mac n’ cheese, except full of veggies. Our wonder blender cheese sauce packs in flavor AND nutrition with a hidden ingredient for added protein and fiber!

This cheesy broccoli and cauliflower casserole is a huge win in my book. I downed it as if it were a heaping plate of homemade mac n’ cheese without even really realizing I was eating a hefty serving of veggies! It’s seriously comforting and delicious. And nutritious!

The other win? It’s easy! Aside from the veggies taking their time to roast, the cheese sauce comes together super easily! In an earlier version of this recipe I made a roux base for the sauce, which is great and all, but it’s not the quickest or easiest technique. So I was determined to find an easier and, if possible, healthier way.

Healthy blender cheese sauce

Where do I start with this sauce? I love that it’s made in the blender. Seriously so easy! And I love what’s in it… cheese and a secret ingredient!

Okay, okay, here it is. The secret ingredient in this fantastic cheese sauce is… beans! Cannellini beans, to be precise. They thicken the sauce nicely and add some protein!

With protein, this dish can now serve as either a side dish or a vegetarian main. Though, I would likely add another cup of beans to bulk up the protein content if I were serving it as the main course, personally.

The how-to of this sauce is simple. Rinse and drain the beans, then put all the sauce ingredients into the blender (except a little cheese to use on top of the casserole). Blend until smooth. That’s it!

Broccoli and Cauliflower Casserole

But I got ahead of myself. Starting at the beginning, you’ll need to get your oven heated to 400* F. While it’s heating, chop your broccoli and cauliflower.

Broccoli is pretty straightforward to cut, but I have always dreaded cauliflower. I feel like it always becomes a mess and it’s tough to get past the leaves to cut properly. So I figured out a better way! If you, too, want to find a better way to cut cauliflower, here’s the post I just wrote on the easier way to cut cauliflower.

You’ll want to cut your cauliflower a little smaller than the broccoli for this recipe. Not minced or anything, but just give it a few good chops so that the pieces are small enough to come together well in casserole form.

Tossing the veggies in a tablespoon of olive oil in the casserole dish you plan to use makes for less mess and greases your pan at the same time. Sprinkle on a little salt and pepper and then slip them into the oven for 20 minutes. I recommend mixing them about halfway so that they get evenly roasted since they’re not in a single layer.

This is when you blend up your sauce, mentioned above. Mix the sauce into the veggies once they’ve roasted for 20 minutes. Then top with a bit of remaining cheese and place in the oven again. I cooked mine for about 25 more minutes, but I like my veggies pretty firm so you may want to add another five minutes or so if you like yours soft.

Try this cheesy broccoli and cauliflower casserole with your family and see how it goes! Are your kids more likely to eat cooked veggies covered in cheese sauce?

Cheesy Broccoli and Cauliflower

One of the greatest things for me being on the low carb, Real Meal eating plan has to be the copious amounts of cheese that you are allowed to eat. I don&rsquot mean the white, fat free tussers kind &ndash the creamier the better. Now I can actually spend time in the cheese isles where I usually ended up skipping that isle all together.

For this recipe of Cheesy Broccoli and Cauliflower you can use any amount of cheese you prefer, as well as your favorite type of cheese. It is super simple, probably a bit boring, but once you start cooking with cream and cheeses you will be able to transform it into something magically delicious.

It consists of tender Broccoli and Cauliflower florets smothered in mature grated cheddar cheese, topped with grated parmesan, seasoned with salt and black pepper and served with cream cheese on the side.

Cheesy Broccoli and Cauliflower sure oozes with cheesy goodness, if you like you can add a little fresh cream while it is baking in the oven for extra creamy goodness. Have a great #MeatlessMonday all!

An Easy Broccoli Casserole

Nothing says &ldquocomfort&rdquo quite like warm broccoli and creamy cheddar cheese, am I right? Add some cauliflower and a crunchy, buttery topping and I&rsquom pretty sure this is what heaven tastes like! This delicious broccoli casserole comes together in a snap and is sure to please anyone&hellip unless they have an unfortunate aversion to delicious veggies, of course! Here is how to make it &ndash


Rachel Alba on November 24, 2018:

Hi Pat, I just came across your last post on my hub. I don&apost know how I missed it. Thank you so much again for your faithfulness in responding to my recipes. I&aposm glad your family will like this. I figured children will eat almost anything with cheese melted all over it.

Patricia Scott from North Central Florida on July 21, 2018:

Rachel. this will surely be a hit with my family. I am really in to low carb too so I am anxious to try it. I adore both vegetables so know it will become a favorite. Sending Angels your way. nice to &apossee&apos you again. been so caught up with stuff that I have neglected this world. Pinning

Rachel Alba on March 21, 2018:

Hi Donna, I&aposm always happy to hear others like the same recipes and food that I do. Thank you so much for posting a comment.

Donna Herron from USA on March 21, 2018:

Hi Rachel - This recipe includes three of my favorite foods! Can&apost wait to try your recipe. Thanks for sharing it with us!

Rachel L Alba (author) from Every Day Cooking and Baking on March 19, 2018:

Hi Linda, You&aposre welcome. Thank you for your faithful visits and encouraging comments.

Linda Crampton from British Columbia, Canada on March 18, 2018:

I love melted cheese on broccoli. I&aposve never tried baking broccoli and cauliflower, though. Thanks for the idea, Rachel.

Rachel L Alba (author) from Every Day Cooking and Baking on March 18, 2018:

Hi Peggy. I can eat anything with melted cheese on it. lol There were only three of us at the table yesterday and we ate the whole thing. lol

Rachel L Alba (author) from Every Day Cooking and Baking on March 18, 2018:

Hi Jackie, you&aposre so sweet. Thank you so much for you faithful comments.

Rachel L Alba (author) from Every Day Cooking and Baking on March 18, 2018:

Hi Mary, Thank you for your input. I&aposm glad you like it.

Rachel L Alba (author) from Every Day Cooking and Baking on March 18, 2018:

Hi Susan, It really is, one reason is because it&aposs so easy to make. Thanks for stopping by. I appreciate it.

Peggy Woods from Houston, Texas on March 18, 2018:

I know that I would like this. The vegetables are a nice color contrast. Melted cheese would make them taste delicious.

Jackie Lynnley from the beautiful south on March 18, 2018:

How easy and I know delicious. I am sure this dish will disappear quickly and be a favorite! It is two of my favorite veggies for sure. I love them both raw to dip in Mexican cheese dip, too. So no doubt about this treat.

Mary Norton from Ontario, Canada on March 18, 2018:

Rachel, my husband loves dishes with cheese and though we have done this with cauliflower, mixing both adds a nice colour to the dish. Really healthy.

Susan Zutautas from Ontario, Canada on March 18, 2018:

Oh, this sounds so good! Love cauliflower and broccoli but have never tried baking them before. This sounds like a great dish for me to serve on Easter Sunday.

Rachel L Alba (author) from Every Day Cooking and Baking on March 18, 2018:

Hi Thelma, Thank you for your visits and comments, they encourage me.

Rachel L Alba (author) from Every Day Cooking and Baking on March 18, 2018:

Hi Louise, First of all, I love your name. It&aposs my mother&aposs name and my middle name. Thank you for your great comment. I appreciate it.

Thelma Alberts from Germany on March 17, 2018:

Yummy! I love baked broccoli and cauliflower. Thanks for sharing the recipe.

Louise Powles from Norfolk, England on March 17, 2018:

That looks lovely, and easy to make too. I&aposd love this. I&aposll make a note of the recipe, thankyou.