Cauliflower and Broccoli Casserole

This is quite a long recipe, but it is for a casserole so there are quite a few stages. Feel free to halve the ingredients, but keep an eye on the cooking times as they may vary.

Serves: 8

Time: 1


  • 450g broccoli
  • 900g cauliflower, divided
  • 200g cooked ham, sliced
  • 1 heaped cup (150g) cheese, shredded

For the cauliflower sauce:

  • 1 large yellow onion
  • 2 cloves garlic
  • 1 tablespoon butter (or coconut oil)
  • 5 cups (1.2 L) vegetable or chicken broth
  • ¾ cup (175 ml) milk (or almond milk)
  • 1/2 teaspoon salt


Preheat the oven to 200ºC.

Thinly slice onion and chop the garlic. Melt butter in the frying pan over a low heat. Sauté the onion and garlic until caramelised (about 20 minutes).

In a large saucepan, bring your broth to a boil. Cut half of the cauliflower (use the stems in this bit) into cubes and cook for 5 minutes, until tender. Reserve 1/2 cup of the broth, and discard the rest.

Make the creamy sauce by pureeing the cooked cauliflower together with the caramelised onion, garlic, remaining 1/2 cup broth, milk and salt in a blender or food processor until smooth.

Cut the remaining cauliflower and broccoli into florets. Using a large saucepan, bring salted water to a boil. Cook cauliflower for 5 minutes, then add the broccoli, cooking for another 3 minutes. Drain and place veggies into a large casserole dish together with the ham slices.

Pour cauliflower sauce over the veggie mixture and top with the shredded cheese.

Bake for 20–30 minutes until golden brown.

NOTE: Due to the large amount of vegetables in this recipe, there will probably be a fair amount of moisture that collects. You can drain this off carefully towards the end and pop the dish back in the oven for a few minutes. 


Related articles:
Simple Spinach Pie
Oven Roasted Cauliflower
Spinach and Bacon Casserole

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