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This Broccoli Cauliflower Casserole is a wonderful side dish that you can easily make for special occasions. It is gluten-free and low-carb, yet unbelievably tasty.

One of my favorite vegetable is cauliflower and I love to create new recipes with it. Mostly for my family. Okay, particularly for my husband because our 4-year-old son and I already love this vegetable so much that we can live on it. We never need anything complicated. Give us a head of raw cauliflower and we can just sprinkle some salt, squeeze some lemon on the florets and eat it as a side. On the other hand, my husband is quite picky about some vegetables including cauliflower, so I try to find the right recipe for him. Guess what? He ate this broccoli cauliflower casserole so heartily that he finished it in a minute and asked for the second.

This is the second cauliflower recipe he liked in one week and you can imagine how I am proud of myself. He already has a favorite cauliflower recipe that I make often and shared with you long time ago: Cheesy Cauliflower Casserole. We even made a video for it in case you need. This time I wanted to change things a bit though and came up with this amazing broccoli cauliflower casserole.

I didn’t have enough cauliflower on the day I made this casserole, so I decided to combine it with broccoli. They are from the same family, aren’t they? I was keeping that broccoli to try the Sriracha Honey Roasted Broccoli recipe I saw on Barefeet In The Kitchen. Will definitely try it later.

I wanted this casserole to be really healthy and low-calorie, so I didn’t load it with cheese, just ½ cup was enough. If you like it more cheesy, you can increase the amount of cheese. It’s definitely up to you. Besides, this is a gluten-free broccoli cauliflower casserole recipe. No flour or no substitute for it is needed. Instead I added a combination of yogurt and milk in the egg mixture. This helps everything hold together, so you can slice it when serving.

The recipe is quite simple. Steam or cook cauliflower and broccoli florets for 5-6 minutes, transfer them into cold water and drain. Meanwhile, whisk together an egg, milk, Greek yogurt, olive oil and cheese. Add in the cooked broccoli and cauliflower florets and bake for about 40 minutes. Optionally, you can sprinkle little cheese over it and bake an extra 5 minutes or until slightly golden.

I know most of our readers are big fan of Skinny Green Bean Casserole, but believe me this one is as tasty. Tell you what? I was inspired by the onion topping of a classic green bean casserole and top this casserole with some golden onions after it is baked. Believe it or not, this final touch makes a big difference, so don’t skip it!

In addition to all of these, this broccoli cauliflower casserole freezes well, so you can prepare it ahead of time and bake when you are in need of a tasty side dish to serve at a family dinner occasion. Why don’t you try it for the upcoming Thanksgiving?

Broccoli Cauliflower Casserole

A gluten-free and low-calorie side dish recipe with cauliflower and broccoli. Simple, easy, healthy, yet so tasty.

Author: Zerrin
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Casserole:

2 cups cauliflower florets
2 cups broccoli florets
1 egg
½ cup milk
4 tablespoons Greek yogurt
1 tablespoon olive oil
½ cup parmesan or another cheese you like
1 and ½ teaspoon salt
1 teaspoon black pepper

Topping:

1 tablespoon olive oil
1 onion, thinly sliced

Instructions

Steam broccoli and cauliflower florets or cook them in boiling water for 5-6 minutes or until broccoli florets are bright green. Remove from the heat and transfer them into cold water. Drain and set aside.
Preheat oven to 375F. In a large bowl, whisk together the egg, milk, Greek yogurt, olive oil, ¾ of the cheese, salt and pepper.
Add in the cooked cauliflower and broccoli florets and stir well. Pour it in a small casserole pan and bak efor about 40 minutes or until slightly golden. Optionally, you can remove it after 40 minutes, sprinkle little extra cheese and bake for another 5 minutes.
For the onion topping, heat olive oil in the same pan you boil the florets. Make sure you dry it first. Add the onions and saute over medium-high heat, stirring occasionally for about 5 minutes or until they are golden and Brown around the edges.
Top the baked casserole with sauted onions and then serve.