Cauliflower and Broccoli Vegetable Casserole with Garlic Sauce: A Comforting, Nutritious Dish

Looking for a healthy yet indulgent side dish that can stand up to any main course? Cauliflower and Broccoli Vegetable Casserole with Garlic Sauce is the perfect solution. This casserole is a perfect blend of nutritious vegetables, creamy goodness, and a savory garlic sauce that will have everyone coming back for seconds. It’s an excellent way to get your daily dose of greens, and it’s rich enough to satisfy even the pickiest eaters.

Whether you’re preparing a meal for a cozy weeknight dinner or a large family gathering, this vegetable casserole is easy to make, versatile, and incredibly delicious. The cauliflower and broccoli are baked to perfection in a velvety garlic sauce that’s packed with flavor. It’s a crowd-pleaser that manages to be both wholesome and indulgent!

Why You’ll Love This Cauliflower and Broccoli Casserole

• Nutritious and Wholesome: Packed with broccoli and cauliflower, this casserole provides essential vitamins, fiber, and antioxidants. It’s a great way to sneak in more veggies while still serving something indulgent.
• Creamy Garlic Sauce: The rich, creamy garlic sauce is the heart of this dish. Made with butter, cream, and garlic, it elevates the flavor of the veggies while keeping them moist and tender.
• Perfectly Baked: The vegetables are perfectly cooked, not too soft, and still maintain a slight bite, creating a wonderful texture contrast with the creamy sauce.
• Make-Ahead Friendly: This casserole can be assembled ahead of time and refrigerated until you’re ready to bake, making it an ideal dish for busy weeknights or holiday meals.
• Vegetarian and Gluten-Free: This recipe is vegetarian-friendly, and can easily be adapted to a gluten-free diet by using a gluten-free flour option for the sauce.

Ingredients for Cauliflower and Broccoli Vegetable Casserole

This casserole combines simple ingredients to create a flavorful and comforting dish. Here’s what you’ll need:

For the Vegetables:

• 1 medium head of cauliflower, cut into florets
• 1 large head of broccoli, cut into florets
• 1 tablespoon olive oil (or butter, for roasting)

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