Oh, listen, if you’re anything like me, sometimes you just need a casserole. That warm, comforting hug in a baking dish? Yes, please! But I don’t want heavy casseroles loaded with regret, you know? That’s why I spent ages perfecting this Creamy Cauliflower Brussels Sprouts Casserole. It hits all the right spots—creamy sauce, tender veggies—without making you feel like you’ve eaten a brick. Trust me, I’ve learned how to pack maximum flavor into vegetables without sacrificing that beautiful, golden, bubbly top. This recipe manages to be truly decadent while keeping things mostly virtuous. It just works, every single time!
Why This Creamy Cauliflower Brussels Sprouts Casserole is a Weeknight Favorite
I swear, most of my favorite recipes are ones that don’t require me to dirty a dozen pans or stand over the stove forever. This one? It’s a total winner because it’s fuss-free but eats like a fancy restaurant dish! It’s become my go-to side for when I’m serving company but don’t want to stress.
- It manages to taste incredibly rich without being heavy.
- It’s perfect for meal prepping—it reheats so well!
- Kids actually eat the Brussels sprouts when they’re swimming in cheese sauce, which is basically a miracle.
Quick Preparation for Your Creamy Cauliflower Brussels Sprouts Casserole
The best part about this for a busy Tuesday night is the timeline. We’re talking 15 minutes of actual hands-on prep time. Once you get those veggies tossed and into the oven for that initial roast, you’re mostly just whisking cheese into cream. Everything is done and on the table in under an hour total—about 50 minutes if you move quickly! It’s just so satisfying to pull something this good-looking out of the oven so fast.
Essential Ingredients for the Best Creamy Cauliflower Brussels Sprouts Casserole
When it comes to cheese sauce, you absolutely cannot skimp on quality, or you’ll end up with something soupy! I’ve got my exact measurements written down here because getting the ratio between the veggies, cream, and cheese right is what makes this such a showstopper side dish. Remember, we’re roasting the veggies first—this is non-negotiable because it concentrates their flavor and keeps the final casserole from turning into soup!
Here is what you’ll need to gather up. Don’t try to shortchange the sharp cheddar; trust me on this one!
- 1 head cauliflower, cut into florets
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
Ingredient Notes and Substitutions for Your Creamy Cauliflower Brussels Sprouts Casserole
Okay, a couple of quick notes since I know folks like to tweak things. First, that sharp cheddar is key for that tangy bite, but if you’re feeling fancy or just don’t have enough cheddar on hand, swap out about half of it for Gruyere. That nutty flavor is amazing with the sprouts. Second, about the cream: if you want an even richer, thicker sauce without drastically changing the cheese flavor profile, go ahead and use half-and-half instead of mixing the heavy cream and milk. It absolutely brings the decadence level up a notch!
Step-by-Step Instructions for Making Creamy Cauliflower Brussels Sprouts Casserole
Okay, let’s get this beauty into the oven! I really prefer the initial roasting step here. It ensures your vegetables aren’t swimming in liquid later, and the flavor gets a perfect little boost. Don’t skip this, I promise it’s worth the extra sheet pan!
First things first, get that oven roaring up to 375 degrees Fahrenheit. While it heats up, grab your 8×8 inch baking dish and give it a quick grease. We don’t want any sticking drama later, especially with all that lovely cheese!
Roasting the Vegetables for the Creamy Cauliflower Brussels Sprouts Casserole
This is where the magic starts! Take all those beautiful florets and halved sprouts and toss them right on a baking sheet. You need the olive oil, salt, and pepper to coat them up nicely. Then, spread them out so they aren’t piled on top of each other—they need space to roast, not steam! Pop them in the hot oven for just 15 minutes. They should just be starting to get tender when you pull them out.
Assembling and Baking Your Creamy Cauliflower Brussels Sprouts Casserole
Now that the veggies are happy, whip up that sauce while they cool slightly. In a decent-sized bowl, whisk the heavy cream and milk together, then stir in both the cheddar and Parmesan until it’s mostly melty and smooth—that’s your binding agent!
Transfer the roasted vegetables into your greased baking dish. Pour that glorious cheese sauce right over the top and give it a gentle toss so everything gets coated evenly. Sprinkle your breadcrumbs on top for that perfect crunch. Back into the 375°F oven they go for about 20 to 25 minutes. You’re looking for bubbly sauce around the edges and a golden-brown crust on top. Once it looks perfect, take it out, but don’t dig in right away! You have to let it rest for about 5 minutes before serving. If you’re looking for another easy, cheesy recipe to pair this with, you might want to check out my thoughts on how we make a classic casserole around here!
Tips for Success When Preparing Creamy Cauliflower Brussels Sprouts Casserole
Honestly, baking a great vegetable casserole is all about controlling the moisture. If you miss this step, you end up with a soupy, sad mess, and nobody wants that after all that beautiful roasting we did! I’ve learned a couple of little tricks over the years that guarantee that thick, cheesy coating stays exactly where it should—clinging to the tender vegetables.
The first big tip is about drying those veggies after roasting. Even though we roast them, sometimes the sprouts and cauliflower release a bit of steam moisture. Before you transfer them to your baking dish, give them a quick little pat down with a paper towel. It only takes a second, but it helps ensure the cheese sauce stays thick and coats everything beautifully instead of thinning out.
Also, when you’re pouring that creamy sauce over your roasted vegetables, take your time! Don’t just dump it all in the center. Try to pour it evenly around the edges first, and then slowly fill in the middle. This ensures every single floret and sprout gets a good bath in that cheddar goodness before you even sprinkle on the breadcrumbs. For more tips on getting your roasting just perfect before it even hits the cheese sauce, I go into detail in this piece on how to roast vegetables without drying them out. It makes a huge difference here!
Serving Suggestions for Creamy Cauliflower Brussels Sprouts Casserole
Since this creamy cauliflower Brussels sprouts casserole is so rich and savory, it pairs beautifully with simpler main courses. Honestly, it’s hearty enough to stand up to anything! If you’re serving it alongside something like a simple, beautifully roasted chicken or maybe a perfectly seared steak, it really shines as the star side dish.
But if you’re having a night where you want serious comfort food across the board, this casserole is fantastic next to a big bowl of something hearty. I recently made it when we had my famous beef stroganoff recipe for dinner—yes, really!—and it was the perfect vegetable contrast. You can find my recipe for that rich dish right here when you’re ready for the next round of comfort food!
Storage and Reheating Instructions for Leftover Creamy Cauliflower Brussels Sprouts Casserole
I always hope to have leftovers, even though this casserole disappears fast! Seeing a small dish waiting in the fridge the next day is a wonderful thing. The key here is making sure you don’t accidentally destroy that beautiful, crispy breadcrumb topping when you store it.
When you’re done eating—or maybe you’ve strategically saved the best corner slice for yourself—let the casserole cool down completely on the counter first. If you seal up a hot casserole dish, you’re just going to get condensation, which means soggy vegetables, and we just worked so hard to roast them!
How to Store Your Casserole Properly
Once it’s totally cool, cover the dish tightly with plastic wrap or foil, or better yet, scoop the leftovers into a shallow, airtight container. You want to keep the air away from it to prevent any weird fridge smells from creeping in. It’s perfectly good in the refrigerator for about three to four days. I wouldn’t push it past that, just because of the cream sauce.
Reheating to Keep That Crisp Topping
Listen, you have two options for reheating, but only one is truly superior if you want that golden topping back. If you’re in a huge rush, you *can* microwave a small serving, but be warned: the breadcrumbs will get soft. It’s fine for a quick lunch, but it loses that glorious crunch we worked for earlier.
For the best results, you want to use the oven, even with leftovers! Pop your serving—or the whole dish if you’re careful not to dry it out—back into a slightly cooler oven, maybe around 325 degrees Fahrenheit. Cover it loosely with foil for the first 15 minutes to warm the insides through gently, and then pull the foil off for the last 5 minutes. This lets the heat radiate and crisps things back up just enough. It should take about 20 minutes total if you’re reheating a standard serving size.
Frequently Asked Questions About Creamy Cauliflower Brussels Sprouts Casserole
I know sometimes when you’re reading a recipe, your brain just throws out questions that aren’t covered in the main steps. That’s totally normal! I get asked a lot of things about this fantastic creamy side dish, especially around the holidays when everyone wants to know if they can assemble things early. Here are the things I hear most often—I’ve even linked to another one of my favorite cheesy bakes in case you need more inspiration!
Can I prepare the Creamy Cauliflower Brussels Sprouts Casserole ahead of time?
Yes, you absolutely can! This is why it’s such a great make-ahead casserole. You perform all the steps up until the sprinkling of the breadcrumbs. So, roast your veggies, make your sauce, toss them together in the baking dish, and then cover the whole thing really tightly with plastic wrap or foil. Don’t put the breadcrumbs on yet, though! Keep it chilled for up to 24 hours.
When you are ready to bake it, pull it out of the fridge about 30 minutes to let it take the chill off a little bit. Then, top it with the breadcrumbs and add an extra 5 to 10 minutes to the baking time since it’s starting out colder. It bakes up just as beautifully this way!
Is this Creamy Cauliflower Brussels Sprouts Casserole suitable for a vegetarian diet?
Good news! Yes, this is a completely vegetarian side dish using only vegetables, dairy, and breadcrumbs. There’s no meat product lurking in that sauce, so it’s a fantastic option when you need something rich for a vegetarian centerpiece or side. Naturally, it should be fine for most vegetarians, but always check that your breadcrumbs don’t have hidden bacon bits if you are super strict with ingredients!
How can I make this casserole lighter or lower in fat?
If you’re trying to shave a little fat off but still want the creaminess, you have a couple of options, although you will lose a tiny bit of that rich, decadent texture. First, instead of using half heavy cream and half milk, you can use evaporated milk for the liquid base in the sauce. It’s still creamy but cuts back on the ultra-high saturated fat content.
Secondly, you can use reduced-fat cheddar cheese, but you might need to use a little more Parmesan since Parmesan tends to be stronger in flavor but lower in overall fat content. Just remember, we aren’t chasing low-fat here; we are looking for vegetable goodness with cheese hugs, so don’t cut back *too* much, or the topping won’t set right! If you want to see how I sneak creaminess into other things without the heavy cream, check out my tips for creamy cottage cheese mac and cheese.
Estimated Nutritional Information for Creamy Cauliflower Brussels Sprouts Casserole
You know I always try to be upfront about what’s in my recipes, even the cheesy ones! Since this is a side dish, and it really depends on how big everyone’s scoop is, these numbers are just an estimate based on dividing the whole batch into 6 servings, which is how the recipe is sized. It’s a pretty solid side dish, packing a good amount of protein for a vegetable bake!
If you are watching your macros, here’s the breakdown for one serving of this glorious meal:
- Calories: 280 (Pretty good for something this delicious!)
- Fat: 21 grams (A fair bit of that is the lovely cheese!)
- Protein: 11 grams
- Carbohydrates: 15 grams
We’re looking at about 5 grams of fiber in there too, which is fantastic for getting those serving of vegetables in. We’re keeping the sugar low at just 4 grams, which means the flavor is coming from the vegetables and the cheese, not added sweeteners. I always say, if you’re going to eat a casserole, make sure it’s worth the indulgence, and this one absolutely is!
Share Your Creamy Cauliflower Brussels Sprouts Casserole Experience
Now that you’ve got the ultimate recipe in your hands, I really, *really* want to know how it turned out! Did you use the Gruyere swap? Did your family devour it? Don’t just make it and disappear on me!
I’d be so thrilled if you take a minute to leave a quick rating at the top of the page. Even one star tells me you read it, but five stars tells me you had cheese sauce dreams! If you tried a fun variation, please drop it in the comments below. I love hearing what you all do differently in your kitchens.
And if you snap a picture while it’s bubbly and golden—oops, I mean *before* you dig in—please tag me on social media! Seeing those gorgeous, creamy vegetable dishes popping up on my feed is honestly the best part of sharing these recipes.
If you ever run into a glitch or have a detailed question about the seasoning or roasting times, don’t hesitate to reach out directly through my contact page. Happy baking, and I hope this becomes a staple side dish for you!
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Creamy Cauliflower Brussels Sprouts Casserole
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple baked casserole featuring tender cauliflower and Brussels sprouts in a creamy sauce.
Ingredients
- 1 head cauliflower, cut into florets
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- Toss the cauliflower florets and Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the vegetables for 15 minutes until slightly tender.
- In a medium bowl, whisk together the heavy cream and milk. Stir in the cheddar cheese and Parmesan cheese until combined.
- Transfer the roasted vegetables to the prepared baking dish. Pour the cheese sauce over the vegetables and toss gently to coat.
- Sprinkle the breadcrumbs evenly over the top.
- Bake for 20 to 25 minutes, or until the top is golden brown and the sauce is bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can substitute Gruyere cheese for some of the cheddar for a different flavor.
- For a richer sauce, use half-and-half instead of cream and milk.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 21
- Saturated Fat: 12
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 5
- Protein: 11
- Cholesterol: 55
Keywords: cauliflower, Brussels sprouts, casserole, creamy, baked vegetable, cheese