Broccoli Cauliflower Casserole

Broccoli Cauliflower Casserole makes a wonderful side dish for occasions like Thanksgiving.

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






  1. 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.
  2. Preheat oven to 375F. In a large bowl, whisk together the egg, milk, Greek yogurt, olive oil, ¾ of the cheese, salt and pepper.
  3. 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.
  4. 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.
  5. Top the baked casserole with sauted onions and then serve.