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+ servings
Broccoli And Cauliflower Casserole

Broccoli And Cauliflower Casserole

A delicious broccoli and cauliflower casserole dish with bacon and is ultra cheesy. A creamy cheese sauce smoothers the fresh tasting broccoli and cauliflower florets in a casserole dish perfect for potlucks and holidays. It's not only tasty but perfect for anyone on the keto diet as well!
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 9 serving
Calories 179.1 kcal


  • 2 cup broccoli florets ()
  • 2 cup cauliflower florets ()
  • 1/2 diced yellow onion
  • 2 teaspoon minced garlic
  • 2 tablespoon butter
  • 1/2 cup heavy cream
  • 4 ounce full fat cream cheese
  • 1/4 cup stock or broth (I used chicken stock but any is fine)
  • 1 tablespoon mayo
  • 1 teaspoon lemon juice
  • 4 slices chopped bacon
  • 1/2 cup shredded colby jack cheese


  • Preheat oven to 400°F
  • Cut florets from broccoli stalk and cut up cauliflower as well. Next steam the broccoli and cauliflower seperatly. Steam them until they are semi soft. They should still have a crunch when you pull them off. Set them to the side.
  • Chop and cook bacon, then set aside.
  • In a pot saute the onions in a little oil. When they have softened toss in butter and minced garlic and cook until fragrant. Next pour in heavy cream and add in cream cheese. Heat should be medium. Do not let the sauce come to a boil. If it begins to simmer reduce the heat, it should only steam or a little simmer while preparing.
  • Stir the heavy cream and cream cheese until cream cheese melts down smoothly. Once smooth and melted add in stock, mayo and lemon juice. Stir everything in smoothly. Now salt and pepper the sauce to taste.
  • In the casserole dish lay out broccoli and cauliflower and make sure it's even across and pieces aren't too large. Pour cream sauce over then mix everything together. Sprinkle bacon across and then cover with shredded cheese.
  • Bake for 25-30 minutes checking for browning of the cheese. Remove, allow to cool then serve.
  • ***Note*** the garnishing you see is only parprika. It does nothing for flavor. I sepreated the casserole into 9 serving because I used a square dish.


Helpful Recipe Tips

  • Although the measurements say 2 cups of broccoli and cauliflower I recommend to eyeball it as well. Don't overcrowd the casserole dish but there should be an even amount. In creating the recipe this is how I did it and it measured out to 2 cups each. But, the florets of both do range in side.
  • Use small florets. Even the bit ones chop them down to a smaller size. You don't have to chop them but you want the smaller pieces when it comes to serving.
  • Salt and pepper to taste. This is important. I didn't include measurements because there are different factors and we have different taste buds.

How To Store 

This casserole dish does well in the freezer or the  refrigerator. Since we are using fresh veggies it will last about 3 days in the refrigerator. Now when freezing it could last months if you can hold off from eating it that long.

Add Ons

  • Breadcrumb Topping
  • Crispy French Onions


Nutrition Facts
Broccoli And Cauliflower Casserole
Amount Per Serving (1 serving)
Calories 179.1 Calories from Fat 146
% Daily Value*
Fat 16.2g25%
Saturated Fat 9.1g57%
Trans Fat 0.5g
Cholesterol 44.4mg15%
Sodium 164.9mg7%
Carbohydrates 4.5g2%
Fiber 1.1g5%
Sugar 2g2%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Broccoli And Cauliflower Casserole
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