Broccoli Cauliflower Casserole

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13 Cals: 388 Protein: 17 Carbs: 12 Fat: 32

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This casserole is packed with veggies, cheese and flavors of garlic and Dijon mustard. Perfect for using leftover sausage and turning it into a full-on dinner. It’s low-carb and gluten-free.

This Broccoli Cauliflower casserole is the perfect blend of health and taste. It offers 17 grams of protein and less than 10 grams of net carbs.

This keto-friendly recipe is creamy, cheesy, and packed with flavors that both kids and adults are going to love. And, whether you are looking for a main dish or a hearty side, this casserole adjusts to anything.

What I love about making casseroles is that they save me a lot of time in the kitchen. Not only do they save me time while cooking, but they also help me reduce the dishes I need to wash after.

Broccoli Cauliflower Casserole

The perfect Broccoli and Cauliflower Casserole can be a heartwarming dish you and your family will enjoy.

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Another thing I love about this recipe is that you can make this casserole ahead of time. You can assemble this casserole a day in advance and store it in the fridge. Just make sure you cover it tightly with plastic wrap or foil.

recipe for Broccoli Cauliflower Casserole

Ingredients and Substitutes

Broccoli florets (1 lb) – This is one of the star ingredients of the casserole. While you can replace it with other ingredients, like Brussels sprouts, green beans, or bell peppers, I recommend keeping this ingredient.

Cauliflower florets (1/2 lb) – The other start of this casserole. You can also replace it with other options, but I recommend keeping the base vegetables in this recipe.

Olive oil (1 tbsp) – You can also use avocado oil, butter, or coconut oil.

Large yellow onion, finely chopped (1/2) – This brings a sweet and savory flavor. If you don’t have yellow onions, you can use white or red onions or onion flakes.

Garlic, minced (5 cloves) –If you don’t have fresh garlic, you can use garlic flakes.

Smoked Polish sausage, sliced into thick pieces (12 oz) – This adds a smoky flavor to the recipe. You can substitute for other sausages, or you can even use ham, bacon, or plant-based sausage.

Cream cheese (8 oz) – It helps create a creamy, rich base for the casserole. While I prefer the full-fat version since it provides the creamiest results, I’ve also tried it with low-fat cream cheese, and it works.

Sour cream (½ cup) – You can use Greek yogurt for a healthier option without sacrificing too much flavor or texture.

Dijon mustard (2 tbsp) – I recommend using Dijon mustard, but if you don’t have it, you can use whole-grain or yellow mustard.

Cheddar cheese, shredded, divided (2 cups) – I love the sharpness of cheddar cheese. But you can also use Monterey Jack, pepper jack (for some spice), or mozzarella.

Salt (1/2 tsp)

Black pepper (1/4 tsp)

ingredients for Broccoli Cauliflower Casserole

How to Make Broccoli Cauliflower Casserole

Step 1. Preheat the oven to 400F. Grab a 9×13” baking dish and spray it with olive oil. Fill a large pot of water and bring it to a boil. Add the broccoli and cauliflower florets and boil them for 3-5 minutes until they are softened. Run them through cold water to stop the cooking process and prevent mushy vegetables. Drain them them and put them aside.

Step 2. In a medium bowl, combine the cream cheese, sour cream, Dijon mustard, 1 cup of cheddar cheese, salt, and black pepper.

Step 3. Make sure everything is well-blended to provide the best texture. You don’t want a grainy cheese mixture.

Step 4. Grab a skillet and place it over medium-high heat. Add the olive oil and chopped onions.

Step 5. Cook the onions until they are translucent. It should roughly take 3 minutes.

Step 6. Add the minced garlic and cook for another 30 seconds.

instructions for how to make Broccoli Cauliflower Casserole

Step 7. Grab the sausages and place them into the skillet.

Step 8. Cook the sausages for 3-5 minutes or until it browns. Make sure you constantly stir to ensure it browns up evenly.

Step 9. Grab the broccoli, cauliflower, and sausage and place all of them into the baking dish. Add the cream cheese mixture.

Step 10. Combine until everything is well-blended. I’d use either a spatula or a spoon to do that.

Step 11. Grab a spatula and level out the mixture in the baking dish. Cover with the remaining cup of shredded cheddar cheese.

Step 12. Place it in the oven and bake for 15 minutes or until the cheese is all melted and slightly golden brown.

recipe instructions for Broccoli Cauliflower Casserole

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How to Modify This Casserole

One of the many things I love about this recipe is that you can make it your own. Here are some ways to modify this recipe based on your nutritional preferences.

  • Vegan option: Swap out the cream cheese and sour cream for their vegan options. Use nutritional yeast and plant-based cheese instead of cheddar cheese. Obviously, use vegan sausage instead.
  • Gluten-free option: Make sure all the ingredients, mainly sausages and condiments, are certified gluten-free. Otherwise, the rest of the ingredients are gluten-free.
  • Low-fat option: If you need to reduce the fat content of the meal, use low-fat cream cheese and sour cream. You can also just use Greek yogurt, the low-fat option, instead of sour cream. Also, make sure you use a low-fat cheese.

You can also modify this recipe by adding other ingredients, especially if you want to make this casserole multiple times.

My Favorite Ingredients to Add to This Casserole

  • Bell peppers
  • Mushrooms
  • Spinach
  • Kale
  • Tomatoes
  • Jalapeños
  • Bacon
  • Parmesan cheese
  • Sun-dried tomatoes
easy Broccoli Cauliflower Casserole

Tips & Tricks!

  • Choose fresh vegetables: Choose the freshest broccoli and cauliflower you can find. Fresh vegetables offer the best flavor and nutritional value. While you can use frozen broccoli and cauliflower, you need to thaw them first to prevent them from becoming mushy casseroles.
  • Use quality cheese: Choose high-quality cheese for the best taste and texture. Also, make sure your creamy cheese mixture is smooth and well-blended to provide the best texture.
  • Don’t skip the seasoning: Seasoning is key to a flavorful casserole. You can add other herbs and spices like onion powder, nutmeg, or chipotle powder.

Sides for Broccoli Cauliflower Casserole

Pairing this casserole with the right side dishes can create a whole new experience. Here are some of my favorite side dishes.

  • Fresh green salad: Crips greens and a light vinaigrette can create a contrast with the richness of the casserole.
  • Quinoa salad: It can add healthy carbs to the meal and provide some texture to the meal.
  • Steamed asparagus: It offers a nice light and fresh contrast.
  • Coleslaw: It offers a crunchy and tangy addition.
  • Bread: It’s perfect for soaking some of the delicious juices from the casserole.
cheesy Broccoli Cauliflower Casserole

Storage and Leftovers

I know you are going to want to keep these leftovers.

Simply place any remaining casserole in an airtight container and place it in the fridge for up to 3 to 4 days. For longer storage, you can place it in individual portions in the freezer for up to 1 month.

When you are ready to eat it, place it in the oven at 350F and bake until it’s warmed through. While you can do it in the microwave, it can result in a soggy and mushy casserole.

Other Casseroles for You

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Broccoli Cauliflower Casserole

13 Cals: 388 Protein: 17 Carbs: 12 Fat: 32

This casserole is cheesy, delightful, subtly sweet and packed with good veggies. Perfect when you have some leftover sausage to cook with. It's low-carb and gluten-free.
Prep: 7 minutes
Cook: 28 minutes
Total: 35 minutes
Servings: 8 bowls

Ingredients 

  • 1 lb broccoli florets
  • 1/2 lb cauliflower florets
  • 1 tbsp olive oil
  • 1/2 large yellow onion finely chopped
  • 5 cloves garlic minced
  • 12 oz smoked Polish sausage sliced into thick pieces
  • 8 oz cream cheese
  • ½ cup sour cream
  • 2 tbsp Dijon mustard
  • 2 cups cheddar cheese shredded, divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions 

  • Preheat the oven to 400F, spray 9×13” baking dish with olive oil.
  • Fill up a large pot with water, place it over high heat and bring it to boil. Add broccoli and cauliflower florets. Boil them for 3-5 minutes until they’ve softened. Remove from the pot and drain well.
  • In a medium bowl, combine cream cheese, sour cream, Dijon mustard, 1 cup cheddar cheese, salt and black pepper.
  • Place a skillet over medium high heat. Add in olive oil and onion. Cook for 3 minutes until translucent. Then, add in the garlic and cook for around 30s.
  • Add in the smoked sausage and cook for 3-5 minutes until the sausage browns up. Make sure you’re stirring throughout, so the sausages brown up equally.
  • Now, transfer broccoli, cauliflower and browned sausage to a baking dish. Add in the cream cheese mixture.
  • Stir to combine all of the ingredients inside the baking dish, level them out and cover with the remaining 1 cup of cheddar cheese.
  • Bake in the oven for 15 minutes until the cheese has melted and the top is slightly golden brown. Serve right out of the oven.

Nutrition

Serving: 1 bowl | Calories: 388kcal | Carbohydrates: 12g | Protein: 17g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 1063mg | Potassium: 368.9mg | Fiber: 2.4g | Sugar: 3.6g | Calcium: 284mg | Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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