Skip the panko, skip the breadcrumbs and skip the crackers because this broccoli cauliflower casserole doesn’t need those toppings. This easy gluten-free side dish can be prepared ahead (instructions provided below) and works wonderfully with fresh or frozen vegetables — I know because I tested both ways for you! Smother the veggies in a homemade cream sauce, top with cheddar cheese, and serve warm.
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Go-To Gluten-Free Vegetable Casserole Recipe
Cheesy broccoli and cauliflower casserole comes in clutch when you’re looking for weeknight gluten-free side dish ideas, but also doubles as a family favorite at holiday gatherings. It makes a great accompaniment side dish for ham, roast turkey, or baked chicken.
For holiday celebrations, I especially love how this gluten-free veggie casserole appeases all guests, those on a GF diet or not. When you’re prepping for epic meals, like Thanksgiving, Christmas, or Easter, no one needs the complication of making separate dishes for dietary needs. This recipe goes hand-in-hand with gluten-free green bean casserole – make one yummy dish everyone happily devours.
Plus, you can’t beat the ease of throwing it together. A broccoli cauliflower bake slays the hands-off prep. (You’re welcome!) If you need a make-ahead option, it can also be refrigerated a day before baking or frozen.
Because it’s made without bread crumbs, panko or crackers, you can enjoy an easy gluten-free vegetable casserole without buying any pricey speciality ingredients. The cheesy cream sauce covering the cauliflower and broccoli uses simple ingredients bought right at your local grocery store.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Roast fresh veggies
I like to start off with roasted veggies because it jump starts the cooking process and gives more flavor to the casserole rather than simply steamed. Add the broccoli, cauliflower, olive oil, salt, and pepper to a baking sheet. Toss to combine and then spread out evenly. Roast in a 450°F oven until tender, about 20 minutes.
Make the cheesy creamy goodness
Since this casserole uses no bread crumbs or crackers, you really have to bring it with the cheesy goodness. And we do. In a bowl large enough to add the veggies to, stir together the sour cream, heavy cream, part of the shredded cheddar cheese, and garlic powder.
Combine and quick bake
This is where you can be flexible, depending on when you’re going to serve it. Once the creamy sauce and veggies are combined, it only takes about 10 more minutes to warm through. Therefore, you can spread it in a greased casserole dish and hold it at room temp for 1 hour, refrigerate overnight, or even freeze until ready to bake. Scroll down for more make-ahead deets and freezer instructions.
What About Using Frozen Veggies?
Because frozen veggies can often be purchased as florets, this can also be a time saver for holiday meal prep. Substitute the fresh broccoli and cauliflower florets with three 12 ounce bags of California medley or a mixture of frozen broccoli and cauliflower.
Thaw the veggies first and skip the initial roasting on a baking sheet with the olive oil. When mixing the vegetables in cream sauce add the salt and pepper to the mixture as well, but leave out the olive oil.
More Helpful Tips
Want To Substitute Other Vegetables? Keep the cheesy creamy sauce the same and use any preferred fresh of frozen vegetables in place of the broccoli and cauliflower. Carrots, green beans, bell peppers, pearl onions are some tasty ideas, but use whatever floats your boat!
Yummy Topping Ideas If you don’t need a GF casserole you may add bread crumbs, crackers mixed with melted butter, french fried onions, homemade gluten-free french fried onions, or crushed potato chips.
Make-Ahead Tips Make the recipe up to the point of baking the second time. Cool completely before wrapping securely and storing. Refrigerate up to 24 hours or freeze up to 3 months. Thaw overnight in the fridge and set out to come to room temp before baking. Add additional 5-10 minutes baking time, or until dish hot and bubbly throughout.
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Baked Broccoli Cauliflower Casserole with Cheddar
Ingredients
- 1 pound (453.59 g) fresh broccoli florets
- 1 (1) medium head cauliflower, cut in florets
- 2 tablespoons (2 tablespoons) olive oil
- ½ teaspoon (0.5 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) pepper
- ¾ cup (172.5 g) sour cream
- ½ cup (119 g) heavy cream
- ¼ teaspoon (0.25 teaspoon) garlic powder
- 1 ½ cup (169.5 g) freshly grated sharp cheddar, divided
Instructions
- Preheat the oven to 450°F. Spray a baking sheet with nonstick cooking spray. Add the broccoli, cauliflower, olive oil, salt, and pepper to the baking sheet. Toss to combine and spread out evenly.1 pound fresh broccoli florets, 1 medium head cauliflower, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper
- Bake for 10 minutes, toss and flip with spatula and then bake for 8-10 minutes more, or until barely tender. Remove from the oven and set aside.
- Grease a 2 quart (8X8 inch) dish and set aside. In a large bowl mix together sour cream, heavy cream, ¾ cup shredded cheese, and garlic powder. Add the veggies and stir gently to combine.¾ cup sour cream, ½ cup heavy cream, ¼ teaspoon garlic powder
- Spread the vegetable mixture into prepared 2 quart baking dish. Top with the remaining ¾ cup cheese. Bake for 8-10 minutes longer. Let the casserole sit for 5 minutes before serving.
Notes
Make Ahead Instructions
Make the recipe in its entirety up to the point of baking the second time. Make sure the vegetables have completely cooled before wrapping securely and storing. Refrigerate up to 24 hours or freeze up to 3 months. Thaw overnight in the refrigerator and set out the casserole to come to room temperature before baking. Add additional 5-10 minutes baking time, or until dish hot and bubbly throughout. Inspired by Wholesome YumThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Wow, you have such stunning photos! And these stuffed bell pepers – YUM! These have been on my bucket list for so long – thanks for pushing me to finally give it a try!