Broccoli Cauliflower Cheesy Baked Casserole

Marty McGee @ McGee Home Garden
Broccoli Cauliflower Cheesy Baked Casserole w Panko Breadcrumbs, Sharp Cheddar, Provolone, Parmesan, Paprika + Italian Herbs #broccoli #cauliflower #casserole #vegetarian #mcgeehomegarden
Servings 6


  • 1-2 heads Broccoli/Cauliflower, cut into small florets ~2 pounds of florets
  • 2 Tbsp Avocado/Olive Oil
  • ½ cup Panko Breadcrumbs plain or seasoned
  • 1 tsp Dijon Mustard
  • 4 cloves Garlic, sliced or minced more or less
  • ½ tsp Paprika
  • 1 cup Gruyere or Sharp Cheddar, shredded ~8 ounces == 2 handfuls
  • ½ cup Parmesan, shredded ~4 ounces == 1 handful


  • Preheat your oven to 425°F.
  • Cook the broccoli/cauliflower florets from raw heads or frozen (pre-cooked) bags.
  • Arrange the cooked broccoli/cauliflower florets on a large baking sheet/pan (lined with parchment paper, for easy cleanup).
  • Liberally spray/coat them with olive oil, season with salt + black pepper.
  • Sprinkle the coated florets with Panko breadcrumbs.
  • In the pre-heated oven, roast the florets until tender-crisp, for 10-12 minutes.
  • Meanwhile, in a medium pan, mix the milk, mustard, garlic, paprika, + ½ cup cheese; heat on stove at medium-low temp + stir until ingredients combine.
  • Pour heated milky mixture onto roasted florets, evenly; sprinkle more breadcrumbs, + remaining ½ cup Gruyere/Cheddar + ½ cup Parmesan cheeses.
  • Bake florets + cheese casserole in oven for another 15 minutes, until tops are browned, not burned.
  • Remove from oven; let cool for 5-10 minutes.
  • Recommended Plating: Sprinkle the casserole with chopped scallions and serve.


[MM] Recipe by Chef Marty McGee @mcgeehomegarden

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