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Creamy Roasted Broccoli and Cauliflower Bake

If you’re looking for a comforting, veggie-packed dish, this cheesy roasted broccoli and cauliflower bake is an easy winner. Roasting the vegetables brings out their natural sweetness and nuttiness, while a rich, creamy cheese sauce ties everything together. It works beautifully as a hearty side or even a main for a simple weeknight meal.

Start by tossing broccoli and cauliflower florets with a little olive or avocado oil, seasoning generously with salt, pepper, and perhaps a hint of smoked paprika or garlic powder. Roast at high heat until the edges are golden and crispy, giving them a stir halfway through. The dry heat intensifies the flavors and adds a satisfying texture that boiling or steaming just can’t match. A squeeze of fresh lemon or a drizzle of balsamic glaze right before serving brightens the dish and balances the richness.

Once the veggies are roasted, fold them into a smooth cheese or mornay sauce, topping with extra cheese or breadcrumbs for a golden, bubbly finish. Serve it straight from the oven for maximum comfort, or make it ahead and reheat—it’s just as delicious the next day. Whether you’re cooking for a crowd, prepping meals for the week, or just craving something cozy, this bake delivers flavor, texture, and ease in every bite.

Yield: 4-6
Author:
Creamy Roasted Broccoli and Cauliflower Bake

Creamy Roasted Broccoli and Cauliflower Bake

If you’re craving a cozy, veggie-packed dish, this creamy vegetable bake is perfect! Roasting enhances the natural sweetness of the broccoli and cauliflower, while a rich, cheesy mornay sauce and crispy topping make it irresistible..

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
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Ingredients

Vegetables:
  • 32 oz cauliflower florets
  • 32 oz broccoli florets
  • 1/4 cup olive oil
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp seasoned salt
  • 1 tsp cayenne pepper
  • 2 garlic cloves, minced
  • 1 medium yellow onion, chopped
Sauce:
  • 1 tbsp butter
  • 3 tbsp flour
  • 8 oz heavy cream
  • 1 chicken bouillon cube + 1 cup water (or 1 cup chicken broth)
  • 1 tbsp oregano
  • 1 tsp cayenne pepper
  • 1 tsp Royco Usavi Mix (or all-purpose seasoning)
  • 1 tsp salt (optional)
Topping:
  • 1 1/2 cups grated pepper jack cheese
  • 3 tbsp grated Parmesan (optional)

Instructions

  1. Roast the vegetables: Preheat oven to 350°F. Toss broccoli and cauliflower with olive oil, garlic powder, onion powder, seasoned salt, and cayenne. Spread on a baking sheet and roast 15–20 min, tossing halfway.
  2. Prepare aromatics: In a skillet, sauté onion and garlic until soft. Add to roasted vegetables in a baking dish.
  3. Make the sauce: Melt butter in a small saucepan over medium-low heat. Stir in flour to form a roux. Gradually whisk in cream, water, and crushed bouillon cube. Add oregano, cayenne, Royco Mix, and salt. Cook until thick and smooth.
  4. Assemble bake: Pour sauce evenly over vegetables. Sprinkle with pepper jack cheese (and Parmesan if using).
  5. Bake: Bake at 350°F for 15–20 min. Broil 2–3 min until cheese is golden and bubbling.
  6. Serve: Let set slightly, then serve hot.

Notes

  • For best texture, roast the vegetables until lightly golden before baking. This prevents the dish from becoming watery.
  • You can substitute broccoli or cauliflower with other vegetables like zucchini or mushrooms, but adjust roasting time as needed.
  • For a milder version, reduce or omit the cayenne and use a mild cheese instead of pepper jack.

Nutrition Facts

Calories

470

Fat (grams)

35 g

Sat. Fat (grams)

21 g

Carbs (grams)

12 g

Fiber (grams)

4 g

Protein (grams)

12 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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