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Loaded Cauliflower & Broccoli Casserole

Loaded Cauliflower & Broccoli Casserole: Comfort Food Redefined

Enjoy a delicious Loaded Cauliflower & Broccoli Casserole packed with cheese and veggies, perfect for satisfying fast food cravings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 head Cauliflower Provides a hearty base; substitute with frozen if fresh isn't available.
  • 1 head Broccoli Adds color and nutrients; frozen can also be used.
  • 2 cups Shredded Cheddar Cheese Use sharp cheddar for added taste or dairy-free cheese for vegan option.
  • 8 oz Cream Cheese Contributes a smooth texture; vegan cream cheese can be used.
  • 1 cup Sour Cream Adds tanginess; plain Greek yogurt can serve as an alternative.
  • 1/2 cup Mayonnaise Enhances creaminess; can be omitted for lighter version.
  • 1 tbsp Garlic Powder Adds essential flavor; fresh garlic can be used.
  • 1 tbsp Onion Powder Provides depth of flavor; real onions may be sautéed.
  • to taste Salt For seasoning; adjust to taste.
  • to taste Black Pepper For seasoning; adjust to taste.
For the Topping
  • 1 cup Panko Breadcrumbs For added crunch; use gluten-free for a gluten-free option.
  • 2 tbsp Olive Oil Helps to crisp the topping; can substitute with melted butter.
  • 1/2 cup Grated Parmesan Cheese Optional; can be omitted for dairy-free.
  • to taste Fresh Parsley For garnish, adds color and freshness.

Equipment

  • Baking dish
  • Mixing bowl
  • Large pot
  • Spatula
  • small bowl

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and grease your baking dish.
  2. Cook the chopped cauliflower and broccoli in salted boiling water for about 5-7 minutes until tender yet crisp; drain and set aside.
  3. In a mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper; beat until smooth.
  4. Fold the cooked vegetables into the cheese mixture until well coated.
  5. Transfer the mixture to the greased baking dish and spread evenly.
  6. Mix panko breadcrumbs with olive oil and Parmesan cheese, then sprinkle over the casserole.
  7. Bake for 25-30 minutes until the top is golden-brown and crispy.
  8. Let cool for 5-10 minutes before garnishing with parsley and serving.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 20gProtein: 12gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 560mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 900IUVitamin C: 70mgCalcium: 400mgIron: 2mg

Notes

This casserole is highly customizable; feel free to add spices or meats as desired. Store leftovers in an airtight container in the fridge for 3-4 days.

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