Broccoli & Cauliflower Parmesan Bake

Broccoli_Cauliflower-Bake

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My hubby left for New York City this week. To send him off, I prepared a “comfort food” themed dinner: smothered mushroom pork chops, mashed potatoes and gravy and this wonderful veggie bake. Most weeks he’s traveling, so he eats out a lot. I, on the other hand, am either working from home or at the office during the day, munching on leftovers and vegetables. In the evening, I survive on quick and easy “kid-approved” meals.

At the end of the week, all I want to do is go out to eat for an “adult” dinner, and all he wants is a home-cooked meal. My thought is if I sent him off with a home-cooked meal, he’ll owe me a night out when he gets back later this week. Makes sense, right?

We all get sick of just serving plain ole’ vegetables. It gets kind of boring and once and awhile you need to spice it up. So when you’re in a veggie funk, try this recipe and I’ll bet it finds a home in your recipe box! People still have those, right?

To make this dish, here’s what you’ll need:

Ingredients:

  • 1/2 cup herb & garlic bread crumbs (I used Progresso brand)
  • 2 tablespoons melted butter
  • *16 oz. fresh cauliflower florets
  • *16 oz. fresh broccoli florets
  • 1/3 cup grated Parmesan cheese + 2 tablespoons, divided
  • 2 tablespoons all purpose flour
  • 1 large onion (chopped)
  • 1 1/4 cups milk
  • 4 oz. cream cheese
  • Garlic powder and pepper to taste

*If using frozen vegetables, thaw them first

Preheat your oven to 350 degrees. Cut up your broccoli and cauliflower florets into bite-size pieces. In a bowl, mix 2 tablespoons of the Parmesan cheese, the bread crumbs and the melted butter. Set aside.

Spray a large skillet with nonstick cooking spray and add your chopped onion. Cook until tender and stir in the flour. Season the onions with garlic powder and pepper (to taste) and add the milk and flour. Stir until it starts to thicken.

Add the cream cheese and 1/3 cup Parmesan cheese and mix until the cream cheese is completely melted. Now, add your vegetables and toss them gently to coat.

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After you’ve covered the vegetables with all of that creamy goodness, spoon into a 2-quart casserole dish.

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Now sprinkle the top of the vegetables with the crumb mixture you prepared earlier and bake 45 minutes or until it is heated through and the crumb mixture is lightly browned.

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And this, my friends, is a heavenly dish.

Ingredients:

  • 1/2 cup Progresso herb & garlic bread crumbs
  • 2 tablespoons melted butter
  • *16 oz. fresh cauliflower florets
  • *16 oz. fresh broccoli florets
  • 1/3 cup grated Parmesan cheese + 2 tablespoons, divided
  • 2 tablespoons all purpose flour
  • 1 large onion (chopped)
  • 1 1/4 cups milk
  • 4 oz. cream cheese
  • Garlic powder and pepper to taste

*If using frozen vegetables, thaw them first

 
Instructions:
  1. Preheat your oven to 350 degrees. Cut up your broccoli and cauliflower florets into bite-size pieces.
  2. In a bowl, mix 2 tablespoons of the Parmesan cheese, the bread crumbs and the melted butter. Set aside.
  3. Spray a large skillet with nonstick cooking spray and add the chopped onion. Cook until tender. Season the onions with garlic powder and pepper (to taste) and add the milk and flour. Stir until it starts to thicken.
  4. Add the cream cheese and 1/3 cup Parmesan cheese. Stir until the cream cheese is completely melted. Add your vegetables and toss gently to coat.
  5. Spoon into a 2-quart casserole dish, sprinkle the top of the vegetables with the crumb mixture  and bake 45 minutes or until it is heated through and the crumb mixture is lightly browned.

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Comments

  1. Great recipe, just one note … you forgot to add in the flour in the instructions 🙂

  2. How many does this serve?

    • Hi Megan! You’ll be able to serve at least 6 with this recipe. Good luck and I hope you enjoy it. If you need to feed more, double the recipe and bake it in a 9×13″ pan.

  3. Have you ever frozen this? I’m curious how well it does in the freezer. Merci!

  4. Sounds great! Can you estimate how many cups of chopped broccoli and cauliflower 16 oz would be?

  5. Just wondering if you could use frozen veggies instead? Would like to make for thanksgiving and need a big amount. thanks

  6. Sounds delicious! Can you prepare it a day ahead of time and cook the next day?
    Thanks.

  7. Where does the flour fit in??

  8. Where does the flour fit in? When you’re thickening in the skillet or does it go in the bread crumb mixture?

  9. Hi! Do you need to boil or steam the fresh veggies at all before adding to soften them? Thanks!

    • No, you don’t, Heather. The veggies will still have a little crunch to them once the bake is ready. If you do like softer vegetables, you can certainly boil or steam them first – and you could also cut down on the bake time!

  10. How many servings is this for? I need to feed like 20 people.

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