Pioneer Woman Cauliflower and Broccoli Casserole with Bacon

Pioneer Woman cauliflower and broccoli casserole with bacon is a creamy baked side dish with tender florets, sharp cheddar and a buttery cracker topping, ready in 1 hour 20 minutes. Save this easy Thanksgiving side dish for Christmas dinner, Sunday lunch or potluck night, because it's make-ahead friendly.

Cook the cauliflower and broccoli only until crisp-tender, because they keep baking in the oven for another 40 minutes or more. Boil them until soft and you end up with a mushy, watery casserole.

Starting the cheese sauce in a spoonful of bacon fat gives it a smoky backbone. The lemon zest and a pinch of cayenne keep all that cheddar from tasting heavy. A paprika-butter cracker topping then bakes into a crunchy golden lid that plain cheese can't match.

Pioneer Woman Cauliflower and Broccoli Casserole with Bacon

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

55

minutes

Calories

475

kcal

A thick cheddar and cream cheese sauce coats crisp-tender florets and bits of bacon under a buttery cracker crust. Covering it for the first bake keeps the middle bubbly, then uncovering it turns the top crunchy and golden.

Ingredients

• 4 tbsp. salted butter, plus more for the baking dish
  

• 1 tsp. kosher salt, plus more to taste
  

• 5 c. cauliflower florets
  

• 5 c. broccoli florets
  

• 2 c. crushed butter crackers
  

• 1/2 tsp. paprika
  

• 6 slices bacon
  

• 2 garlic cloves, finely chopped
  

• 3 tbsp. all-purpose flour
  

• 1 tsp. ground mustard
  

• 1 tsp. grated lemon zest
  

• 1/4 tsp. cayenne pepper
  

• 2 1/2 c. whole milk
  

• 4 oz. cream cheese, at room temperature, cubed
  

• 2 c. grated mild cheddar cheese
  

Directions

• Parboil the vegetables: Preheat the oven to 375°F and butter a 9-by-13-inch baking dish. Boil the cauliflower in a large pot of salted water for 2 minutes. Then add the broccoli and cook 2 to 3 more minutes until both are crisp-tender, and drain and cool them.
• Mix the crumb topping: Melt 2 tablespoons of the butter and stir it together with the crushed butter crackers and paprika in a small bowl. Set that aside while you make the sauce.
• Cook the bacon: Cook the bacon in a large Dutch oven over medium heat, turning, for about 8 minutes until crisp. Drain it on paper towels, then chop it and set it aside.
• Start the sauce base: Pour the bacon fat out of the pot and reserve it, then wipe the pot clean. Return 1 tablespoon of the bacon fat with the remaining 2 tablespoons butter, and once the butter melts, add the garlic and cook for 30 seconds.
• Build the cheese sauce: Whisk in the flour, 1 teaspoon salt, the ground mustard, lemon zest and cayenne, then whisk in the milk until smooth. Simmer, whisking, for about 3 minutes until thickened, then take the pot off the heat.
• Melt in the cheeses: Whisk in the cubed cream cheese until smooth, then whisk in the cheddar until smooth. Stir in the broccoli, cauliflower and bacon.
• Bake and rest: Transfer everything to the baking dish and sprinkle the cracker mixture over the top. Cover with foil and bake about 20 minutes until bubbly. Then uncover and bake 20 to 25 minutes more until golden, and let it sit 15 minutes before serving.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen broccoli and cauliflower?

Yes, but thaw the florets completely and pat them very dry first, since extra water thins the cheese sauce. You can skip the boiling step because frozen vegetables are already blanched, though they will be a bit softer in the finished casserole.

How do I store and reheat leftovers?

Cover the leftovers and keep them in the fridge for a few days. Reheat them in a 350°F oven until warmed through, since the microwave softens the cracker topping.

Can I make this casserole ahead of time?

You can assemble it through the baking dish step and keep it covered in the fridge until you're ready to bake. Add the cracker topping just before baking so it stays crunchy, and expect to add a few extra minutes to the covered bake because the dish starts cold.

What can I use if I don't have a Dutch oven?

Any large, heavy pot or deep skillet works for the bacon and the cheese sauce. Just pick one wide enough to hold all the vegetables when you stir them in at the end.

What's the most common mistake with this casserole?

Overcooking the vegetables in the boiling water is the biggest one, since they keep softening in the oven. Pull them while they still have a bite and drain them well so the sauce stays thick.