Creamy Cauliflower and Brussels Sprout Casserole

Cozy up with this delicious Creamy Cauliflower and Brussels Sprout Casserole! It makes a perfect side dish for Thanksgiving and holiday dinners galore.

Course Side Dish

Cuisine American

Keyword Brussels Sprout Casserole

Prep Time 10

Cook Time 31

Total Time 41

Servings servings

Calories 375kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

8 oz brussels sprouts
16 oz cauliflower florets
3 TBSP unsalted butter
3 TBSP all-purpose flour
1.5 cups warm milk (warmed via stovetop or microwave)
1/4-1/2 tsp black pepper
¼ tsp salt plus extra as needed
¼ tsp garlic powder
1/8-1/4 tsp ground nutmeg or allspice or season to taste
1 cup freshly grated Gruyere cheese (see notes for swaps)
¼ cup freshly grated Parmesan cheese
⅓ cup panko breadcrumbs or crushed ritz crackers
¼ tsp Italian seasoning blend

OPTIONAL TOPPINGS

crumbled crispy bacon or veggie bacon
thinly sliced/shredded brussels sprouts to garnish

Instructions

Preheat oven to 375°F.
Set aside a large bowl of water and ice to shock your veggies post-blanching, big enough to accomodate your colander/strainer.
Measure out all your ingredients and set aside.
If using a whole head of cauliflower, cauliflower and cut into florets. If purchasing frozen pre-cut florets, defrost or steam and set aside. For the sprouts, trim and quarter lengthwise into wedges. If using raw cauliflower, cook the florets in a pot of boiling, lightly salted water for 3 minutes, then add the quartered brussels sprouts and continue cooking for 3 minutes until tender but still al dente/firm.
Add to a colander to remove hot water then place the veggie-filled colander in the to the ice bath. Once cooled, drain and set aside.
Next, melt butter in a medium-sized saucepan over medium heat. Once melted, add the flour in slowly, whisking with a metal whisk constantly for 2 minutes while it bubbles and darkens in color. This roux will thicken our sauce. Pour heated milk into the butter-flour mixture and whisk well. Bring to a light boil, whisking constantly for 1 minute or until the mixture has thickened.
Remove from heat and add salt, pepper, garlic powder, and nutmeg or allspice. Working in 2-3 batches, add half the gruyere cheese and all of the parmesan cheese, whisking in between each batch to gently melt the cheese.
Add veggies to a medium baking dish and top with your sauce. Sprinkle with remaining gruyere cheese. Bake at 375°F for approx. 25 minutes, until the top is golden brown.
While the casserole bakes, add breadcrumbs to a heated pan/skillet and gently toast until golden. Season with Italian seasoning and mix. Carefully sprinkle over casserole once ready and finish remaining bake time. Once it's hot and tender, sprinkle with your choice of optional toppings and enjoy immediatley.

Notes

No Gruyere cheese? No problem! You can use white cheddar cheese or Gouda cheese in it's place. Fontina also makes a flavorful swap!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of optional toppings and swaps and enjoy!

Nutrition