Two healthy ingredients broccoli and cauliflower not only satisfy your taste buds but also support good health and weight management. Both are rich in vitamins, fiber, and nutrients that promote better digestion and overall wellness.
If you’re on a diet, you’ll love these recipes. They’re light, flavorful, and great for weight loss. Plus, they’re perfect for busy days each one can be made in under an hour!
If you enjoy broccoli but don’t have many ingredients on hand, try my 5-Ingredient Chicken and Broccoli Recipe. And for those focusing on weight loss and who absolutely love broccoli, don’t miss my 5 Chicken and Broccoli Recipes for Weight Loss.
1. Classic Broccoli Cauliflower Casserole (Healthy & Delicious)
There’s something about a baked broccoli cauliflower casserole that just hits all the right notes warm, cheesy, and full of flavor. This recipe is my go-to when I want something cozy yet full of veggies. It’s simple to make, budget-friendly, and works perfectly as a side dish or even a light main meal.
Ready in: 40 minutes
Difficulty: Easy
Serves: 4–6
What Makes It Special
This baked broccoli and cauliflower recipe has that golden top everyone loves. You can customize it easily make it lighter with yogurt instead of cream, or add breadcrumbs for extra crunch. It’s the perfect mix of healthy and indulgent.
Ingredients
Vegetables:
- 2 cups broccoli florets
- 2 cups cauliflower florets
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk (whole or low-fat)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Dijon mustard (optional, for flavor)
- Salt and pepper to taste
For the Topping:
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs (optional, for crunch)
How to Make
- Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish.
- Blanch the veggies:
Bring a pot of water to a boil, add the broccoli and cauliflower, and cook for 3 minutes. Drain immediately and rinse with cold water to stop cooking. Set aside. - Make the sauce:
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in milk, whisking continuously until the sauce thickens. Add garlic powder, onion powder, mustard, salt, and pepper. - Combine and bake:
Add the blanched veggies to the sauce and toss to coat. Pour everything into your prepared baking dish. Top with shredded cheddar, Parmesan, and breadcrumbs if using. - Bake it:
Bake uncovered for 20–25 minutes, until the top is golden and bubbly. - Serve hot and enjoy!
Perfect as a side for roasted chicken or as a main with some crusty bread.
My Little Tips
- Swap the cheese for mozzarella or Gruyère for a different twist.
- Want a lighter version? Use Greek yogurt instead of butter and milk it’s still creamy and so good.
- Add a handful of spinach or peas to boost the veggie power.
This cauliflower broccoli casserole is everything I love about easy home cooking simple ingredients, minimal prep. It’s one of those healthy yet delicious recipes with broccoli and cauliflower you’ll want to make again and again.
2. Roasted Broccoli and Cauliflower with Garlic & Lemon
If you’ve never tried roasted broccoli and cauliflower, you’re missing out on one of the easiest and most delicious ways to enjoy these veggies. The roasting process gives them a slightly crisp edge and brings out their natural sweetness plus, it makes your kitchen smell amazing!
This is one of those healthy, hands-off recipes I make on busy evenings. Just toss, roast, and done. It pairs perfectly with grilled chicken, rice bowls, or even on its own as a light meal.
Ready in: 30 minutes
Difficulty: Very easy
Serves: 4
Why You’ll Love It
Simple ingredients, minimal prep, and big flavor. It’s also completely vegan, gluten-free, and low in calories a win for everyone looking for healthy broccoli and cauliflower recipes!
Ingredients
Vegetables:
- 3 cups broccoli florets
- 3 cups cauliflower florets
For Roasting:
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional for color)
- Juice and zest of 1 lemon
Optional Garnish:
- Grated Parmesan or nutritional yeast
- Fresh parsley, chopped
How to Make
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Toss the veggies:
In a large bowl, combine broccoli, cauliflower, olive oil, garlic, salt, pepper, and paprika. Toss until everything is evenly coated. - Spread and roast:
Arrange the florets in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until the edges are golden and slightly crispy. - Add lemon goodness:
Once roasted, drizzle with lemon juice and sprinkle zest on top. Toss lightly and serve warm.
My Simple Tips
- For extra crunch, roast a few extra minutes just watch closely so they don’t burn.
- Add red pepper flakes for a little heat.
- Want it cheesy? Sprinkle Parmesan in the last 5 minutes of roasting.
- Leftovers? They’re great in wraps or tossed into salads the next day!
This roasted broccoli and cauliflower recipe is one of those staples that proves healthy food can be incredibly delicious too. The crispy edges, garlic aroma, and touch of lemon make it irresistible trust me, you’ll find yourself eating it straight off the pan!
3. Cheesy Baked Broccoli Cauliflower Gratin
This cheesy baked broccoli cauliflower gratin is the kind of dish that instantly makes dinner feel special. It’s comfort food made a little lighter, thanks to the veggies.
I usually make this one when I’m craving something cozy and baked, but don’t want to spend hours in the kitchen. It’s simple enough for a weekday meal, but fancy enough to serve at a family dinner or holiday table.
Ready in: 45 minutes
Difficulty: Easy
Serves: 4–6
What Makes It Delicious
This baked cauliflower broccoli recipe combines all the good stuff tender florets, creamy sauce, and that irresistible cheesy crust on top. You can make it vegetarian or even gluten-free with a few simple swaps. It’s a warm hug in a casserole dish!
Ingredients
Vegetables:
- 2 cups broccoli florets
- 2 cups cauliflower florets
For the Creamy Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 cups milk (whole or low-fat)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg (optional, adds warmth)
Cheese Topping:
- 1½ cups shredded cheddar cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- ¼ cup breadcrumbs (optional, for that golden crisp top)
How to Make
- Preheat your oven to 375°F (190°C). Grease a medium casserole dish with butter or oil.
- Cook the vegetables:
Steam or boil broccoli and cauliflower for about 5 minutes until just tender. Drain and set aside they’ll cook more in the oven. - Make the cheese sauce:
In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Slowly pour in the milk, whisking until smooth and slightly thickened. Stir in salt, pepper, nutmeg, and half of the shredded cheddar. - Assemble the gratin:
Place the veggies in the baking dish, pour the sauce over them, and toss gently to coat. Sprinkle the remaining cheeses and breadcrumbs on top. - Bake:
Bake uncovered for 25–30 minutes, until the top is golden and bubbling. - Cool slightly and serve warm.
My Little Tips
- Add a pinch of paprika or cayenne for a mild kick.
- You can use half cauliflower and half broccoli, or just one if that’s what you have.
- Leftovers are amazing reheat in the oven for a few minutes and it’s just as creamy.
This broccoli cauliflower casserole is proof that healthy recipes with broccoli and cauliflower can be downright irresistible.
4. Creamy Broccoli Cauliflower Soup
This creamy broccoli cauliflower soup is my go-to on chilly evenings when I want something tasty but still healthy.
It’s packed with nutrients, naturally vegetarian, and can easily be made vegan by swapping a few ingredients.
Ready in: 35 minutes
Difficulty: Easy
Serves: 4
Why You’ll Love It
This soup is nourishing, and so easy to make. You only need one pot, a blender, and a few simple ingredients. It’s perfect for meal prep too just store it in the fridge and reheat for a quick, healthy lunch all week.
Ingredients
Vegetables & Aromatics:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 medium carrot, sliced (optional for color and sweetness)
Liquids & Seasoning:
- 3 cups vegetable broth
- 1 cup milk or plant-based milk (like almond or oat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon thyme or Italian seasoning
- ½ cup shredded cheddar cheese (optional, for richness)
How to Make
- Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook for about 2–3 minutes until fragrant. - Add the veggies:
Toss in the broccoli, cauliflower, and carrot. Stir for a minute to coat with the oil and flavors. - Pour in broth and simmer:
Add the vegetable broth, bring to a boil, then reduce the heat and simmer for 15–20 minutes until the veggies are tender. - Blend until smooth:
Use an immersion blender (or carefully transfer to a blender) and blend until the soup is creamy. - Add milk and seasonings:
Stir in milk, salt, pepper, and thyme. For a richer flavor, melt in the cheddar cheese until creamy. - Serve warm:
Ladle into bowls and top with a drizzle of olive oil, a sprinkle of pepper, or even a few croutons.
My Little Tips
- If you like it chunky, only blend half the soup and leave some veggie texture.
- Want to make it vegan? Skip the cheese and use coconut milk for a creamy twist.
- A little squeeze of lemon at the end brightens up all the flavors.
5. Roasted Broccoli and Cauliflower with Garlic & Herbs
If you’ve never roasted broccoli and cauliflower before, you’re in for a treat. Roasting brings out their natural sweetness and gives them that slightly crispy, caramelized edge that’s just irresistible.
This roasted broccoli and cauliflower recipe is one of those easy side dishes that goes with almost anything grilled chicken, pasta, or even on its own as a light, healthy snack. It’s quick to make, incredibly delicious, and full of flavor from the garlic and herbs.
Ready in: 30 minutes
Difficulty: Easy
Serves: 4
Why You’ll Love It
- Crispy edges and tender centers.
- Healthy, gluten-free, and naturally vegetarian.
- Perfect balance of garlic, herbs, and olive oil.
- Great for meal prep or quick weeknight dinners.
Ingredients
Vegetables & Seasoning:
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme or Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red chili flakes (optional, for a little heat)
Optional Add-ons:
- Fresh lemon juice, for brightness
- Grated Parmesan or nutritional yeast, for extra flavor
How to Make
- Preheat the oven:
Set your oven to 425°F (220°C). Line a large baking tray with parchment paper. - Prepare the veggies:
Wash and dry the broccoli and cauliflower thoroughly (moisture prevents crisping!). - Season:
In a large bowl, toss the florets with olive oil, garlic, thyme, salt, and pepper until evenly coated. - Roast to perfection:
Spread them out on the tray in a single layer. Roast for 25 minutes, flipping halfway, until the edges are golden brown and crisp. - Finish & serve:
Squeeze a bit of fresh lemon juice on top, sprinkle Parmesan (if using), and serve warm.
Tips & Variations
- For extra crispiness, roast at high heat and avoid overcrowding the tray.
- Want it spicy? Add a pinch of smoked paprika or cayenne.
- Make it vegan by skipping the cheese it’s still just as tasty.
- This dish also makes a great base for a baked cauliflower broccoli casserole just mix with a creamy sauce and bake for 10 more minutes.
This healthy roasted broccoli and cauliflower recipe is the perfect mix of flavor and simplicity crunchy, golden, and so good you’ll be popping them like chips!
6. Cheesy Baked Broccoli Cauliflower Casserole
This baked broccoli and cauliflower casserole is everything comfort food should be creamy, cheesy, golden on top, and full of tender veggies underneath. It’s one of those cauliflower broccoli recipes you’ll make again and again, especially for family dinners or holidays.
The best part? It’s surprisingly easy to put together, and you can even make it ahead of time.
Ready in: 45 minutes
Difficulty: Easy to moderate
Serves: 6
Why You’ll Love This Casserole
- A healthy comfort food option that’s both hearty and delicious.
- Great way to use up leftover broccoli or cauliflower.
- Bakes up creamy inside with a bubbly, golden cheese crust.
- Easily customizable add pasta, grains, or extra veggies if you like!
Ingredients
For the Vegetables:
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1 tablespoon olive oil
- ¼ teaspoon salt
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- A pinch of nutmeg (optional, but lovely)
Topping (optional but highly recommended):
- ½ cup breadcrumbs
- 1 tablespoon butter (melted)
- 2 tablespoons grated Parmesan
How to Make
- Prep your oven & veggies:
Preheat your oven to 375°F (190°C). Lightly grease a medium casserole dish.
Steam or boil the broccoli and cauliflower for 4–5 minutes until just tender (not mushy). Drain and set aside. - Make the creamy cheese sauce:
- In a saucepan, melt butter over medium heat.
- Stir in flour and whisk for 1 minute to make a roux.
- Slowly add milk, whisking constantly until smooth and thickened (about 5 minutes).
- Stir in cheddar, mozzarella, garlic powder, black pepper, and nutmeg. Mix until melted and creamy.
- Combine & assemble:
Toss the cooked veggies with the cheese sauce until coated. Pour into the prepared casserole dish. - Add the crunchy topping:
Mix breadcrumbs, melted butter, and Parmesan. Sprinkle evenly over the top. - Bake it golden:
Bake for 25–30 minutes or until the top is bubbling and beautifully browned.
Tips & Variations
- Use Greek yogurt or cream cheese for extra creaminess in the sauce.
- Add cooked pasta for a broccoli cauliflower mac and cheese twist.
- Make it gluten-free by using cornstarch instead of flour and gluten-free breadcrumbs.
- For a vegan version, use plant-based milk, vegan cheese, and olive oil instead of butter.
Serving Idea
This cheesy baked broccoli cauliflower casserole pairs beautifully with grilled chicken, roasted tofu, or even a simple green salad. It’s tasty enough to stand alone as a vegetarian main, especially when served with crusty bread.
7. Healthy Broccoli Cauliflower Stir-Fry
When I want something quick, healthy, and full of flavor, this broccoli cauliflower stir-fry is my go-to. It’s crisp, colorful, and packed with nutrients a perfect weeknight dinner that’s ready in under 25 minutes!
Honestly, it’s one of those recipes with broccoli and cauliflower that works with whatever veggies you have on hand.
Ready in: 25 minutes
Difficulty: Easy
Serves: 3–4
Why You’ll Love It
- A healthy broccoli cauliflower recipe that’s quick and satisfying.
- Naturally vegan and gluten-free (with tamari or coconut aminos).
- Easily customizable add tofu, chickpeas, or noodles for a filling meal.
- Perfect balance of crisp veggies and savory sauce.
Ingredients
For the Stir-Fry:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 1 small onion, sliced
- 2 tablespoons vegetable oil (or sesame oil for flavor)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
For the Sauce:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon cornstarch
- 3 tablespoons water
- ½ teaspoon chili flakes (optional for heat)
For Garnish:
- Toasted sesame seeds
- Chopped green onions
How to Make
- Blanch the veggies (optional):
If you like softer broccoli and cauliflower, blanch them for 2 minutes in boiling water, then drain and rinse under cold water. - Make the stir-fry sauce:
In a small bowl, whisk together soy sauce, vinegar, honey, cornstarch, and water. Set aside. - Stir-fry the aromatics:
Heat oil in a large pan or wok over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant. - Add the veggies:
Toss in broccoli, cauliflower, carrots, bell pepper, and onion. Stir-fry for 5–7 minutes, until veggies are tender-crisp. - Add the sauce:
Pour the sauce over the veggies and stir constantly until it thickens and coats everything beautifully (about 2 minutes). - Finish & serve:
Sprinkle sesame seeds and green onions over the top before serving.
Tips & Variations
- Add tofu, tempeh, or cashews for extra protein.
- Serve over steamed rice, noodles, or quinoa for a wholesome meal.
- For extra flavor, drizzle a bit of toasted sesame oil just before serving.
- Love spice? Add a spoonful of Sriracha or chili paste.
Serving Suggestion
This healthy broccoli cauliflower stir-fry pairs perfectly with jasmine rice or brown rice. It’s one of those delicious recipes broccoli and cauliflower can truly shine in simple, nourishing, and full of life.
8. Broccoli Cauliflower Fritters
If you love something crunchy on the outside and soft on the inside, these broccoli cauliflower fritters are about to become your new go-to snack. They’re simple, healthy, and taste amazing with just a dollop of yogurt or a squeeze of lemon.
I often make these on weekends when I have leftover baked broccoli and cauliflower from dinner. They’re quick to whip up, and the best part? Even picky eaters love them yes, even the kids!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Difficulty: Easy
Serves: 4
Why You’ll Love It
- Crispy, flavorful, and loaded with nutrients.
- Great way to use leftover roasted veggies.
- Works as a snack, side dish, or even a light meal.
- Naturally gluten-free (if you use oat flour).
Ingredients
- 2 cups broccoli florets (steamed or roasted, finely chopped)
- 2 cups cauliflower florets (steamed or roasted, finely chopped)
- 2 large eggs
- ½ cup breadcrumbs (or oat flour for gluten-free option)
- ¼ cup grated Parmesan cheese (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- Olive oil, for frying
For serving:
- Plain yogurt or a quick garlic dip
- Lemon wedges
How to Make
- Prep the veggies:
Steam or roast your broccoli and cauliflower until tender, then chop finely. You don’t want large chunks smaller pieces hold together better. - Mix it all up:
In a large mixing bowl, combine chopped veggies, eggs, breadcrumbs, Parmesan, onion, garlic, salt, pepper, and paprika. Mix until everything comes together into a thick batter. - Shape the fritters:
Scoop out about 2 tablespoons of mixture at a time and form small patties using your hands. - Cook until golden:
Heat olive oil in a skillet over medium heat. Place the fritters in batches and cook for about 3–4 minutes per side until crisp and golden brown. - Serve hot:
Drain on a paper towel and serve warm with yogurt or a light dipping sauce.
Tips & Variations
- Cheese lovers: Add mozzarella or feta for a gooey center.
- Make it spicy: Add a pinch of chili flakes or cayenne pepper.
- Oven-baked option: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Meal prep tip: You can refrigerate the mixture for up to 2 days or freeze cooked fritters for quick snacks later.
Serving Ideas
Serve these fritters as a side with soup or salad, or enjoy them as a healthy snack with your favorite dip. They’re crispy, wholesome, and part of those delicious cauliflower broccoli recipes you’ll want to make again and again.