

Yields:
8 - 10 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
There’s your average casserole and then there’s this cheesy loaded broccoli cauliflower casserole. Filled with plenty of veggies and feel-good flavors, there’s something in this dish for everyone. We packed it with enough veggies to make an easy weeknight casserole for leftovers throughout the week or as the perfect potluck side. (Some versions of broccoli cauliflower casserole include chicken. If that's your jam, fold in 2 cups shredded rotisserie chicken along with the veggies.)
We tenderize the broccoli and cauliflower in no time thanks to the microwave, then toss it with a no-cook sauce. There’s no need to rummage through your spice cabinet for a laundry list of ingredients because we’re calling on the unsung hero of some of our favorite recipes: ranch powder. You know it’s going to be a good time when ranch gets involved. Especially when we combine it with sweet-tart sun-dried tomatoes and warming red pepper flakes. It’s gluten-free, keto, low-carb, and all kinds of delicious. Though it's delicious scooped right from the dish, we also like this casserole piled high with a dollop of yogurt and plenty of fresh herbs for an extra-special presentation.
If you don't have a microwave, steam the broccoli and cauliflower on the stovetop instead. Use this guide to steaming broccoli for both it and the cauliflower.
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Ingredients
Unsalted butter or cooking spray
- 2 lb.
cauliflower (about 1 medium head), cut into small florets
- 2 cups
water, divided
- 1 lb.
broccoli (about 2 large heads), cut into small florets
- 1/2 cup
cream cheese, room temperature
- 3/4 cup
sour cream
- 1/2 cup
coarsely chopped sun-dried tomatoes
- 3
scallions, white and green parts separated, finely chopped
- 1
clove garlic, finely chopped
- 1 Tbsp.
cornstarch
- 1
(1-oz.) ranch powder packet
- 1 tsp.
crushed red pepper flakes (or similar spice of your choosing)
Kosher salt
Freshly ground black pepper
- 2 cups
coarsely shredded or torn fresh mozzarella (about 16 oz.), divided
- 3/4 cup
grated Parmesan (about 3 oz.)
Directions
- Step 1Preheat oven to 350º. Grease a 13"-by-9" baking dish with butter.
- Step 2In a large heatproof bowl, combine cauliflower and 1 cup water. Microwave until tender, about 5 minutes. Drain and repeat with broccoli and remaining 1 cup water.
- Step 3In a large bowl, using a rubber spatula, stir cream cheese and sour cream. Stir in tomatoes, white scallion parts, half of green scallion parts, garlic, cornstarch, ranch powder, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Step 4Add broccoli and cauliflower, folding to combine and coat in sauce (it’s okay if veggies are warm, as this will help loosen sauce).
- Step 5Fold in 1 1/2 cups mozzarella. Pour into baking dish, spreading in an even layer. Sprinkle with Parmesan and remaining 1/2 cup mozzarella.
- Step 6Bake casserole 20 minutes. Turn oven to broil and broil on high until cheeses are browned, 4 to 6 minutes. Top with remaining green scallion parts and serve.
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