Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 1 large head broccoli, cut into florets
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup bread crumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Steam or blanch the cauliflower and broccoli florets until tender-crisp, about 5-7 minutes. Drain well and set aside to cool slightly.
- Step 2: In a large bowl, combine the cooked cauliflower and broccoli, mayonnaise, sour cream, garlic powder, salt, and pepper. Mix gently until well combined.
- Step 3: Pour the cauliflower and broccoli mixture into a greased 9×13 inch baking dish.
- Step 4: Sprinkle the cheddar and Monterey Jack cheese evenly over the top of the vegetable mixture.
- Step 5: Top with bread crumbs.
- Step 6: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned. Let cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, cover and microwave individual portions for 1-2 minutes, or until heated through.
- Serve this hearty casserole alongside grilled chicken or fish for a complete and satisfying meal.
- To prevent a soggy casserole, ensure the broccoli and cauliflower are thoroughly drained before mixing with the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American