Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 1 medium head of broccoli, cut into florets
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 cup cooked and crumbled meat (optional)
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Steam or blanch the cauliflower and broccoli florets for 5-7 minutes until tender but still slightly firm. Drain and set aside.
- In a skillet, heat olive oil over medium heat, then sauté the chopped onion and garlic for 2-3 minutes until softened and fragrant.
- In a mixing bowl, combine cheddar cheese, mozzarella cheese, sour cream, mayonnaise, milk, salt, pepper, paprika, and garlic powder. Stir until well combined.
- Add the cauliflower and broccoli to the bowl and stir gently to coat the vegetables evenly with the cheese mixture.
- Transfer the mixture to the prepared baking dish and spread evenly.
- If desired, sprinkle cooked crumbled meat and chopped green onions on top.
- Bake for 20-25 minutes, until the top is golden and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
Make sure not to overcook the florets during steaming; they should hold their shape. Freshly shredded cheeses melt better than pre-shredded. This dish can be assembled ahead of time and stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg