The Best Cauliflower Broccoli Cheese Recipes

BROCCOLI AND CAULIFLOWER CHEESE CASSEROLE

Broccoli and Cauliflower Cheese Casserole image

Broccoli and cauliflower baked in a cheese cream sauce.

Provided by MikeP

Categories Side Dish Vegetables Cauliflower

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound broccoli crowns, cut into small pieces
½ pound cauliflower, broken into small florets
¼ cup butter
2 tablespoons all-purpose flour
1 ¼ cups half-and-half
½ teaspoon Dijon mustard
⅔ cup grated Cheddar cheese
½ cup grated Parmesan cheese
.063 teaspoon paprika
salt and ground black pepper to taste
3 tablespoons grated Cheddar cheese
2 tablespoons bread crumbs

Steps:

Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 10 g, Cholesterol 46.8 mg, Fat 16 g, Fiber 2.3 g, Protein 8.8 g, SaturatedFat 9.9 g, Sodium 277.3 mg, Sugar 1.9 g

CAULIFLOWER BROCCOLI CHEESE SOUP

Cauliflower Broccoli Cheese Soup image

Even my husband, who's never been a big fan of broccoli, digs in to this creamy soup. It's a perfect way to enjoy the produce from our vegetable garden. -Betty Corliss, Stratton, Colorado

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

3/4 cup small cauliflowerets
3/4 cup small broccoli florets
1/4 cup chopped onion
1/4 cup halved thinly sliced carrot
1 to 2 tablespoons butter
1-1/2 cups 2% milk, divided
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Dash pepper
2 tablespoons all-purpose flour
1/3 cup cubed Velveeta

Steps:

In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.

Nutrition Facts : Calories 267 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 909mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 12g protein.

BROCCOLI CAULIFLOWER BAKE

Broccoli Cauliflower Bake image

"Guests always ask for the recipe whenever I serve these vegetables," confesses Erika Anderson of Wausau, Wisconsin. "And because this dish is so easy to prepare, I have plenty of time to finish up the rest of our dinner."

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1 medium head cauliflower, broken into small florets
1 pound fresh broccoli, broken into small florets
1-1/2 cups shredded Monterey Jack cheese
1 cup sour cream
1 can (4 ounces) chopped green chilies, drained
4 tablespoons butter, melted, divided
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup crushed seasoned stuffing

Steps:

Place 1 in. of water in a Dutch oven; add cauliflower and broccoli. Bring to a boil. Reduce heat; cover and cook for 7 minutes or until tender. Meanwhile, in a small bowl, combine the cheese, sour cream, chilies, 2 tablespoons butter, salt and pepper. Drain vegetables well; gently fold in cheese mixture., Transfer to a greased 2-1/2-qt. baking dish. Toss stuffing and remaining butter; sprinkle over vegetables. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 244 calories, Fat 17g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 648mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.

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