March 31, 2015
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This creamy dish is an exciting and quite luxurious way of serving broccoli and cauliflower. Rather than the usual stir fry and salads, it gives the not so popular veggies (especially to kids) a new twist. This one is quick and easy and I assure you, the whole family will love it.

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creamy broccoli and cauliflower 1

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You can either have it as it is or as a side dish with steak, fish and other dishes. But since it’s Holy Tuesday and the whole family is not eating meat until Easter, we’ll enjoy this just like that.

Creamy Broccoli and Cauliflower Casserole


  • 1 pound broccoli
  • 1 pound cauliflower
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 onion, peeled
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1/4 cup unsalted butter
  • 1 cup grated cheese
  • Freshly ground pepper


  1. Preheat the oven to 500 degrees F.
  2. Wash the broccoli and cauliflower and cut them into slices, then put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil until verging on tender, but not dissolving into mush.
  3. Use some of the butter to grease a baking dish and then pour the milk and veggie mixture into it. Dot with remaining butter and top with grated cheese and freshly ground pepper. Cook in the oven for 15 minutes or until the milk and cheese is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve.

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