Roasted Cauliflower and Broccoli Casserole
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
6
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Calories
465 kcal
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Course
Side Dish, Main Course
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Cuisine
British
Roasted Cauliflower and Broccoli Casserole
Description
The recipe begins by roasting olive oil and salt-coated cauliflower and broccoli florets until slightly cooked, then adding chopped streaky bacon and continuing roasting until the bacon crisps. Meanwhile, a cheese sauce is prepared by melting butter and garlic, then stirring in heavy cream and a blend of mozzarella, cream cheese, and cheddar until smooth and melted. The sauce can be thinned with almond milk or water if desired.
Roasted vegetables and bacon are combined in a baking dish, topped with the cheese sauce, and finished with a topping of shredded cheddar and mozzarella. The casserole is baked until the cheese on top bubbles and turns golden brown, giving a rich, creamy, and slightly crisp finish.
The dish works well for those looking for a comfort food side or meal with roasted vegetable flavor boosted by bacon and a luscious cheese sauce. It can be stored in the refrigerator for several days and also freezes well. Adding cracked black pepper or fresh chives on top before serving can add a fresh note.
Ingredients
- 1 cauliflower florets only (600g, large
- 2 broccoli florets only (315g, small heads
- 1.5 tablespoon olive oil
- ¼ - ½ teaspoon salt
- 6 Bacon 90g, small slices, streaky
Cheese Sauce and Cheese Topping
- 1 tablespoon butter
- 1.5 cloves garlic minced
- 1 cup / 240ml heavy cream aka double cream
- ¾ cup / 90g mozzarella cheese shredded
- ⅔ cup / 150g cream cheese
- ½ cup / 60g cheddar cheese shredded
Instructions
- Preheat the oven to 400F / 200C /180 fan.
- Place the cauliflower and broccoli florets on a non stick baking tray and toss with olive oil and salt. Roast in the oven for 10 minutes. Add the chopped bacon and bake for a further 20 minutes until the bacon is cooked and slightly crisp.
- Meanwhile, in a sauce pan heat the butter and garlic over medium heat.
- Cook until the garlic starts to become fragrant, about 30 seconds. Add heavy/double cream, ½ cup (60g) of mozzarella, cream cheese, and ½ of the cheddar cheese. Stir until melted using a hand whisk and then simmer on a low heat for about 2 minutes until fully melted. Stir through 2 - 4 tablespoon of almond milk (or water) if you prefer a thinner sauce.
- Add the broccoli, cauliflower and bacon to a baking dish. Pour over the cheese sauce and top with the remaining cheddar and mozzarella.
- Bake in the oven for 20 minutes until the cheese is bubbling and slightly golden on top.
Notes
- Top with cracked black pepper and chopped chives for extra flavor.
- Additional chopped streaky bacon can be sprinkled on top if desired.
- Store leftovers in the refrigerator for up to 3 days; this casserole also freezes well.
- Each serving contains approximately 7.9 g net carbohydrates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Total Carbohydrates | 11.4g | 4% |
| Protein | 13.5g | 27% |
| Fat | 43.1g | 66% |
| Saturated Fat | 23.8g | 119% |
| Potassium | 565mg | 12% |
| Fiber | 3.5g | 14% |
| Sugar | 4.6g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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