Vegetable Bake with Broccoli, Cauliflower & Cheese

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil or butter
• 1 cup heavy cream or whole milk
• ½ cup sour cream or Greek yogurt
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ½ teaspoon dried Italian herbs
• 2 tablespoons chopped fresh parsley, optional

Instructions

1. Preheat the oven:
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Prepare the vegetables:
   Bring a large pot of salted water to a boil. Add the broccoli and cauliflower and blanch for 3–4 minutes, just until slightly tender. Drain well and set aside.
3. Sauté the onion and garlic:
   Heat olive oil or butter in a skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.
4. Make the creamy sauce:
   Reduce the heat to low. Stir in the heavy cream, sour cream, Dijon mustard, salt, pepper, paprika, and Italian herbs. Cook for 2–3 minutes, stirring until smooth and heated through.
5. Add the cheese:
   Stir in ½ cup cheddar and ¼ cup mozzarella until melted and creamy.
6. Assemble:
   Place the drained broccoli and cauliflower in the prepared baking dish. Pour the cheese sauce evenly over the vegetables and gently toss to coat.
7. Top with cheese:
   Sprinkle the remaining cheddar, mozzarella, and Parmesan evenly over the top.
8. Bake:
   Bake uncovered for 25–30 minutes, until the vegetables are tender and the cheese is melted, bubbly, and golden.
9. Serve:
   Let the bake rest for 5 minutes, then garnish with fresh parsley and serve warm.

💡 Tips & Variations

• Add cooked chicken, turkey, or ham for extra protein.
• For a low-carb version, use full-fat cheese and unsweetened heavy cream.
• Add sliced mushrooms, zucchini, or bell peppers for more vegetables.
• For a crispy topping, mix Parmesan with a few tablespoons of breadcrumbs before sprinkling over the top.
• Leftovers can be refrigerated for 3–4 days and reheated in the oven or microwave.