This Veggie Casserole with Cauliflower and Broccoli is a hearty, wholesome dish packed with nutritious vegetables and comforting flavors. Perfect as a side dish or a light main course, this casserole highlights the natural sweetness of roasted veggies and pairs beautifully with any protein. It’s simple to make, healthy, and utterly delicious!
Prep Time
- 15 minutes
Cook Time
- 40–45 minutes
Total Time
- 55–60 minutes
Servings
- 6 servings
Ingredients
- 4 medium potatoes, peeled and cubed
- 1 large head of broccoli, cut into florets
- 1 large cauliflower, cut into florets
- 2 teaspoons salt, divided (1 tsp for boiling, 1 tsp for seasoning)
- 1 onion, thinly sliced
- 1 large carrot, sliced into thin rounds
- 3 tablespoons olive oil (plus extra for drizzling)
- Optional: grated Parmesan cheese, breadcrumbs, or fresh herbs (like parsley or thyme) for topping
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C) .
- Lightly grease a large baking dish or casserole pan with olive oil.
Step 2: Prepare the Vegetables
- In a large pot of boiling water, add 1 teaspoon of salt and boil the cubed potatoes for 8–10 minutes , or until they are just tender but not fully cooked. Drain and set aside.
- While the potatoes are boiling, prepare the broccoli and cauliflower by cutting them into bite-sized florets. Thinly slice the onion and slice the carrot into thin rounds.
Step 3: Roast the Vegetables
- In a large mixing bowl, toss the boiled potatoes, broccoli florets, cauliflower florets, sliced onion, and carrot rounds with 3 tablespoons of olive oil and 1 teaspoon of salt . Add freshly ground black pepper to taste.
- Spread the vegetables evenly in the prepared baking dish. Drizzle with a little more olive oil if needed to ensure everything is lightly coated.
Step 4: Bake the Casserole
- Place the baking dish in the preheated oven and bake for 30–35 minutes , or until the vegetables are tender and slightly caramelized around the edges. Stir the vegetables halfway through baking to ensure even cooking.
- If desired, sprinkle grated Parmesan cheese or breadcrumbs over the top during the last 5 minutes of baking for added flavor and texture.
Step 5: Garnish and Serve
- Remove the casserole from the oven and let it cool for 5 minutes.
- Garnish with fresh herbs like parsley or thyme for a pop of color and freshness.
- Serve warm as a side dish or enjoy it as a standalone meal. Pair it with grilled chicken, fish, or tofu for a complete dinner.
Pro Tips
- Add-Ins: Customize this casserole by adding sautéed mushrooms, bell peppers, or zucchini for extra variety.
- Cheesy Option: Mix in shredded cheddar cheese or top with a layer of melted mozzarella for a cheesy twist.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat in the oven or microwave until warmed through.
- Make Ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Bake as directed, adding a few extra minutes to the cooking time if starting cold.
Nutrition Facts (Per Serving, based on 6 servings)
- Calories: ~180 kcal
- Protein: 5g
- Carbohydrates: 30g
- Fat: 6g
- Fiber: 6g
- Sugar: 5g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Veggie Casserole with Cauliflower and Broccoli is a celebration of fresh, wholesome ingredients. The combination of tender potatoes, roasted broccoli, and cauliflower creates a satisfying balance of textures and flavors. Whether you’re looking for a healthy side dish, a vegetarian main course, or a way to sneak more veggies into your meals, this casserole delivers on taste and nutrition.
Ready to whip up this veggie-packed delight? Grab your ingredients and get ready to enjoy a comforting, nutrient-rich dish—it’s a win-win for your taste buds and your health!
