Step 1
First things first, let’s get that oven preheating to 375°F (190°C). This ensures it’s nice and hot when your broccoli cauliflower casserole is ready to bake to golden perfection.
Step 2
Prepare your vegetables by breaking down both the cauliflower and broccoli into small, bite-sized florets. Using your hands is the easiest way to achieve this. Once you have your florets, place them in a steamer basket. Steam them over simmering water for just 3 to 4 minutes. You want them slightly tender but still with a bit of bite – they’ll continue to cook in the oven. Set the steamed broccoli and cauliflower aside for now.
Step 3
Now for the creamy sauce! In a large skillet, melt 6 tablespoons of butter over medium heat. Once melted, add your chopped onion and minced garlic to the skillet. Cook these aromatics until the onion becomes translucent and softened, about 3 to 4 minutes. Be careful not to brown the garlic. Sprinkle the flour into the skillet, stirring it into the onion and garlic mixture. Cook for about a minute, stirring constantly. This cooks out the raw flour taste and helps to thicken the sauce. Gradually pour in the broth, stirring continuously to prevent lumps from forming. Cook the sauce, stirring occasionally, until it starts to thicken slightly, about 3 minutes.
Step 4
Reduce the heat to low and add the cream cheese to the sauce. Stir until the cream cheese is completely melted and the sauce is smooth and creamy. This is what gives the casserole its rich and decadent texture. Next, season the sauce with seasoned salt, kosher salt, pepper, and paprika. Stir well to combine all the seasonings. Turn off the heat and set the creamy cheese sauce aside.
Step 5
Time to make the buttery breadcrumb topping. In a small bowl, combine the breadcrumbs with the remaining 2 tablespoons of melted butter. Use a fork to blend the butter into the breadcrumbs until they are evenly moistened and crumbly. This topping will add a delightful texture to your broccoli cauliflower casserole.
Step 6
Let’s assemble the casserole! Butter a small 2-quart casserole dish. Add half of the steamed broccoli-cauliflower mixture to the bottom of the dish. Pour half of the creamy cheese sauce evenly over the vegetables. Sprinkle half of the shredded cheese over the sauce, and then add a light sprinkle of paprika for color and a hint of spice. Repeat the layers: add the remaining broccoli-cauliflower mixture, the remaining cheese sauce, and the rest of the shredded cheese. Finally, top the entire casserole evenly with the buttery breadcrumbs.
Step 7
Bake the assembled casserole in the preheated oven for 25 to 30 minutes. You’ll know it’s ready when the breadcrumbs are beautifully golden brown and the casserole is bubbly around the edges. Let it cool slightly before serving. Serve your Pioneer Woman broccoli cauliflower casserole nice and piping hot as a comforting side dish or vegetarian main course!
Make ahead:
Step 8
This broccoli and cauliflower casserole is perfect for making ahead! You can assemble the entire casserole and store it, unbaked, in the refrigerator for up to 24 hours. When you’re ready to bake, simply add about 10 minutes to the baking time if baking it straight from the fridge to ensure it’s heated through and bubbly. This makes it a great dish for potlucks or make-ahead meals.
