Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the Vegetables:
- Bring a large pot of salted water to a boil. Add the cauliflower and broccoli florets, and cook for about 4-5 minutes until just tender but still crisp. Drain the vegetables and set them aside.
- Make the Cheese Sauce:
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the sour cream and milk, whisking until smooth. Add the garlic powder, onion powder, salt, and pepper to taste.
- Gradually stir in 1 cup of shredded cheddar cheese and the Parmesan cheese, and continue stirring until the cheese is fully melted and the sauce is smooth.
- Combine and Assemble:
- Place the cooked cauliflower and broccoli into the prepared baking dish. Pour the cheese sauce evenly over the vegetables, making sure they are well coated.
- Sprinkle the remaining ½ cup of cheddar cheese over the top of the casserole.
- Optional Crunchy Topping:
- If you like a crispy topping, mix the bread crumbs with the olive oil, and sprinkle them on top of the casserole.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. If using bread crumbs, they should be crispy.
- Serve:
- Let the casserole rest for a few minutes before serving. Enjoy this cheesy, veggie-packed delight!
Tips:
- Make It Lighter: Use low-fat cheese and sour cream to reduce the calorie count without sacrificing flavor.
- Extra Veggies: You can add other vegetables like zucchini, spinach, or carrots for more variety.
- Make-Ahead Option: Prepare the casserole and store it in the fridge before baking. Just bake when you’re ready to serve!
This Cauliflower and Broccoli Casserole is perfect for the weekend, and it’s a dish the whole family will love!