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The Boat Shed Kitchen

Cauliflower Broccoli Casserole

This cheesy broccoli and cauliflower casserole is loaded with crispy bacon, sharp cheddar, and a rich sour cream-mayo sauce. It’s the perfect side dish for holidays or weeknight meals—creamy, crunchy, and baked until golden and bubbly.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 8 slices of bacon fried crispy
  • ½ large head cauliflower cut into florets
  • 1 large head broccoli cut into florets
  • ½ cup sour cream
  • 1 cup mayonnaise
  • 1 tablespoon heavy cream
  • ¼ teaspoon black pepper
  • 1 cup shredded Colby & Monterey Jack cheese
  • 1½ cup sharp cheddar cheese
  • 5½ tablespoons chopped fresh chives divided

Method
 

  1. Preheat oven to 370°F (188°C).
  2. Fry bacon in a large skillet until crispy, then crumble and set aside.
  3. Steam cauliflower and broccoli until tender (about 15–20 minutes).
  4. In a large bowl, mix sour cream, mayonnaise, heavy cream, and black pepper.
  5. Add steamed veggies, half the bacon, cheddar cheese, and 3 tbsp chives. Mix well.
  6. Transfer mixture to a greased baking dish.
  7. Top with Colby Jack cheese and remaining bacon.
  8. See full steps with tips & photos → https://theboatshedcafe.com/cauliflower-broccoli-casserole/

Notes

  • Steam the vegetables until just tender—they’ll continue to soften in the oven.
  • For extra color, add red bell pepper or cherry tomatoes before baking.
  • Use all cheddar or mozzarella if Colby Jack isn’t available.