A deliciously creamy, cheesy, broccoli and cauliflower bake that pairs with just about anything that’s on the menu! Bonus points are that it’s easy!
Are you looking for an easy side dish that you can whip up quickly and pop in the oven after work whilst juggling a bunch of other things? Well, I’ve got you covered!
Are you looking to add an easy veggie side to your meal? Perfect, look no further.
Our little kids are obsessed with this dish and devour it every time I make it. There’s never any leftover and I’m not complaining! It’s easy, delicious comfort food.
Why you’ll love this recipe!
- Quick to prep on a busy night.
- This is a rich flavoured, creamy, cheesy, comforting side dish!
- Gluten-free.
- Easy to get more veggies on your plate,
- Easy with frozen veggies ready to go.
- Theres no need to spend time making a fancy cheese sauce (unless you want to), once you try this easy cream and french onion soup mix combo, I promise you, you wont go back! DE
What can I serve with broccoli and cauliflower bake?
- Corned beef (silverside) and mashed potatoes.
- Steak and chips.
- Rissoles.
- Roast meat- chicken, lamb or beef would pair perfectly.
- Potato chip chicken schnitzels.
- Honestly, you can serve it up with any protein and you’re good to go!
Variations on this dish:
- Seasoned breadcrumbs and cheese mixed together and topped over cream and veggies for an added crunch and flavour.
- You could add mozzarella cheese for a different texture and flavour or add tasty cheese and parmesan cheese together for an extra bite.
- Add chopped bacon (because why not?) Yummo!
- Add garlic
- Swap full cream for light cream.
- Swap full-fat cheese for light cheese.
- Swap fresh cauliflower and broccoli for frozen.
- Leave out french onion soup mix, if not liked.
Can I use more broccoli than cauliflower (and vice versa)?
Yes absolutely! Use what you have on hand or what you prefer. This recipe is deliciously forgiving!
Am I able to double this recipe?
Yes, you can. Simply double all of the ingredients and add a little more cooking time as needed. Try 10 minutes more, then pierce with a knife to check if tender.
Can I use frozen broccoli and cauliflower?
Yup! It works a treat. I find it makes it super easy to make up on a busy night, as the veggies are already cut up into florets, plus they’re already pre-weighed so you can just dump it in.
Also, buying a bag of mixed frozen broccoli and cauliflower works out cheaper and it’s convenient to make up in a pinch. Winning!!!
Using frozen veggies in this dish at 180 degrees Celcius/350 degrees Farenheight (fan-forced) takes 20 minutes to bake until golden and bubbly.
If using fresh veggies at the same temperature it takes 30 minutes to cook.
What size baking dish do I need?
We have used a 5″x 9″ (12 x 23cm) baking dish for this recipe which fits perfectly.
Note:
(Keep in mind cooking time depends on how small you cut the veggies up).
Can I freeze this once it’s baked?
Yes. I did find there was a bit more liquid in the bottom than after it was baked, however it did not change the texture or the flavour at all.
Simply thaw it out in the fridge overnight and reheat either in the oven or microwave to serve with dinner. So easy right?
Recipe ingredients: (Full recipe at bottom of page)
- 500g broccoli and cauliflower florets
- 300ml full fat thickened cream
- Half a packet of french onion soup mix (40g packet)
- 1 cup shredded tasty cheese
- 1/2 teaspoon sweet paprika
- 1 teaspoon of butter to grease the pan
How to make this recipe:
Preheat oven to 180 degrees Celcius/350 degrees Fahrenheit (fan-forced).
If using fresh vegetables, rinse and cut into florets.
In a medium-sized bowl, add cream and french onion soup and whisk together until well incorporated.
Grease a baking dish with a little oil or butter and coat the dish in an even layer.
Put broccoli and cauliflower into the baking dish and pour the cream mixture over the top.
Top with shredded cheese and sprinkle with sweet paprika.
Place into the preheated oven for 30 minutes, if using fresh vegetables OR 20 minutes, if using frozen vegetables.
Test with a knife to see if it is cooked through and tender, if not simply pop back in for an additional 5-10 minutes and check again.
Note: Cooking time will be dependent on how small you have cut your vegetable florets. The smaller the pieces, the shorter the cooking time needed.
Print
Broccoli and Cauliflower Bake
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 Servings 1x
- Category: Side dish
- Method: Prepare and Bake
- Cuisine: American
Description
A delicious, tender broccoli and cauliflower side dish, that can be made in a pinch and put in the oven, whilst cooking the meat for dinner! So easy, so good!
Ingredients
- 500g broccoli and cauliflower florets (fresh or frozen)
- 300 ml thickened cream
- Half a 40-gram packet of french onion soup mix
- 1 cup shredded tasty cheese
- 1/2 teaspoon sweet paprika
- 1 tablespoon of oil or butter to grease the pan.
Instructions
- Preheat oven to 180 degrees Celcius/350 degrees Fahrenheit (fan-forced).
- If using fresh vegetables, rinse and cut into florets.
- In a medium-sized bowl, add cream and french onion soup and whisk together until well incorporated.
- Grease a baking dish with a little oil or butter and coat the dish in an even layer.
- Put broccoli and cauliflower into the baking dish and pour the cream mixture over the top.
- Top with cheese and paprika.
- Place into the preheated oven for 30 minutes, if using fresh vegetables OR 20 minutes, if using frozen vegetables.
Notes
- Fresh OR frozen vegetables can be used in this recipe.
- 500g of fresh broccoli and cauliflower take 30 minutes to cook, depending on how big you have cut your veggies.
- 500g of frozen vegetables take 20 minutes to cook.
- We have used a 5″ x 9″ (12 x 23cm) baking dish in this recipe.
- Cut florets roughly the same size so they will all finish cooking at the same time.
- We have used full-fat cream and shredded cheese but you certainly can use a light version of these. It still comes out beautifully creamy.