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Tender vegetables coated in a creamy béchamel sauce – this cauliflower broccoli casserole tastes heavenly delicious. It is vegetarian and quick to prepare with just a few common ingredients. You can find a detailed broccoli and cauliflower casserole recipe with the exact quantities and step-by-step instructions below.
Baked cauliflower broccoli casserole with béchamel sauce
For this vegetarian cauliflower broccoli casserole, the vegetables are baked in the béchamel sauce. However, I have refined the classic sauce with cream and cheese. This makes it even creamier and more tender.
If you want the broccoli and cauliflower casserole to be a little lower in fat, leave out the cream. In this case, use a little more milk for the recipe. You can also replace some of the milk with vegetable stock.
How to serve and store?
The vegetarian cauliflower broccoli casserole tastes best immediately after baking. But it also remains delicious over the next few days.
The broccoli and cauliflower casserole is filling and is ideal as a complete main meal for lunch or dinner, alongside the zucchini cottage cheese casserole, the potatoes au gratin or the rice casserole with zucchini. You don’t even have to spend long in the kitchen. The vegetable casserole is ready in around 25 minutes and just needs to be baked in the oven.
Store the leftovers of the cauliflower broccoli casserole in an airtight container in the fridge. You can store it for around 3 – 4 days. Reheat it briefly in the oven before serving.
Vegan broccoli and cauliflower casserole
You can easily convert this cauliflower broccoli casserole recipe into a vegan version, similar to the pumpkin pasta bake recipe or the pelmeni casserole recipe. To do this, make the béchamel sauce according to my recipe for the vegan lasagne.
There I use a plant-based milk alternative instead of cow’s milk. For example, soy milk or almond milk is suitable. Vegan margarine is used as a substitute for the animal butter. If you also want to add cheese to the cauliflower broccoli casserole, you can use a vegan grated cheese alternative.
This cauliflower broccoli casserole is
- creamy,
- savory,
- tender,
- incredibly tasty,
- vegetarian,
- filling,
- aromatic,
- with lots of vegetables, just like the baked zucchini,
- without eggs,
- quick and easy to prepare,
- ideal as a main meal for lunch or dinner.
How to make cauliflower broccoli casserole: tips and tricks
- You can replace the cream with the same amount of milk.
- You can also replace part of the milk with vegetable stock.
- Adjust the amount of nutmeg to your taste. Alternatively, you can use other spices.
- Read the post above to find out how to make the broccoli and cauliflower casserole vegan.
- Store the leftovers of the vegetable casserole in an airtight container in the fridge for up to 3 – 4 days.
Have you made the vegetarian cauliflower broccoli casserole using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Also try these delicious recipes for vegetarian main dishes:
- Rosemary roasted potatoes – without boiling
- Stuffed tomatoes vegetarian – with cream cheese and bulgur
- Galushki – vegetarian recipe for Ukrainian flour dumplings
Cauliflower broccoli casserole
Equipment
- Casserole dish
Ingredients
- 500 g cauliflower florets
- 500 g broccoli florets
- 400 ml milk
- 150 g grated cheese
- 100 g cream
- 50 g butter
- 2 tbsp flour
- 1/4 tsp nutmeg grated
- salt to taste
Instructions
- Cook cauliflower and broccoli florets in plenty of salted water for approx. 7 - 8 minutes until al dente, remove from the water with a slotted spoon and drain in a sieve.
- Then place the cauliflower and broccoli florets in a casserole dish.
- Melt butter in a frying pan.
- Add flour and stir until all the lumps have dissolved and the mixture is simmering.
- Pour in milk and then cream in batches, stirring constantly.
- Bring the milk mixture to a boil while stirring, season with nutmeg and salt and continue to simmer for approx. 1 minute while stirring until the sauce has thickened slightly.
- Add approx. 100 g grated cheese to the milk sauce, stir and remove from the heat.
- Spread the hot milk sauce evenly over the cauliflower and broccoli florets in the casserole dish.
- Sprinkle the cauliflower broccoli casserole with the remaining grated cheese and bake in a preheated oven at 392 °F (200 °C) for approx. 20 minutes.
Notes
- You can replace the cream with the same amount of milk.
- You can also replace part of the milk with vegetable stock.
- Adjust the amount of nutmeg to your taste. Alternatively, you can use other spices.
- Read the post above to find out how to make the broccoli and cauliflower casserole vegan.
- Take note of the detailed tips and tricks for making the cauliflower broccoli casserole at the top of the article.
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