Fresh steamed broccoli and cauliflower baked with a cheesy, creamy sun dried tomato and gorgonzola cream sauce.
Are you tired of the same old bland and boring vegetable side dishes? Look no further, than this cheesy Broccoli and Cauliflower Gorgonzola Bake.
My family eats the same vegetables week after week; mostly just fresh steamed or roasted. However, on holidays we splurge a little and eat vegetable recipes that a little more robust like Green Bean Casserole, Spinach Soufflé, Corn Casserole or Swiss Vegetable Medley.
This hearty recipe is bursting with earthy flavors and the rich and tangy goodness of gorgonzola cheese; creating a mouthwatering combination that will have you coming back for seconds! ~Enjoy!
Suggested Equipment
- Steamer Pot (or Microwave Vegetable Steamer if using frozen florets)
- Large Saucepan
- Whisk
- 8x8 Baking Dish
- Trivet
Ingredients Needed
To make this broccoli and cauliflower gorgonzola bake you're going to need the following ingredients:
Broccoli and Cauliflower Florets: You can use fresh steamed or defrosted frozen florets. See cooking instructions below for each. I used a head each of fresh broccoli and cauliflower and steamed them first.
Butter
Minced Garlic
All Purpose Flour
Milk: You can use whole, part skim, half and half or heavy cream in this recipe.
Grated Pecorino Romano Cheese
Crumbled Gorgonzola Cheese: Gorgonzola is a type of Bleu Cheese that is less mild and a bit softer.
Chopped Sun Dried Tomatoes: Use fresh sun dried tomatoes as you don't want to add additional oil to this recipe.
Chopped Scallions
Black Pepper
Kosher Salt (optional): Before salting, test the sauce before salting as the cheeses will generally be salty enough.
Shredded Mozzarella Cheese
Gather and prep all of your ingredients so you're ready to start cooking!
Prepare the Broccoli and Cauliflower Florets
You can use either fresh broccoli and cauliflower florets or frozen in this recipe.
- Fresh Vegetables: Cut the head of the cauliflower and broccoli into florets and place in a steamer basket. Fill the bottom of the steamer pot with enough water to steam the vegetables, cover the pot with a lid, bring to a boil; then cook on high until the vegetables are fork tender - approximately 3-4 minutes. The broccoli should be bright green. Drain the water.
- Frozen Vegetables: Add the frozen florets into a microwave vegetable steamer, add ¼ cup of water; then cook on high for 4 minutes. Drain the water.
It's alright if the vegetables are still a little al dente as they will continue cooking once the sauce is added and baked.
Make the Cheesy Gorgonzola Cream Sauce
To make the Gorgonzola cream sauce start by melting the butter in a large saucepan over medium heat. Add the minced garlic, scallions and sun dried tomatoes and cook 1 minute until the garlic starts to release flavor.
Next, add the milk, grated cheese, Gorgonzola cheese and black pepper. Whisk for approximately 5-7 minutes or until the cheese has melted and the sauce is creamy and thick enough that it sticks to the back of a spoon.
Assemble and Bake the broccoli and cauliflower gorgonzola bake
Preheat the oven to 425 degrees F. Add the broccoli and cauliflower florets to the cheese sauce. Mix well; then pour the vegetables into an 8x8 baking dish. If you'd like you can place the dish on a baking sheet to avoid any accidental spillage.
Top with the shredded Mozzarella cheese and bake for 20 minutes or until the cheese has melted and golden brown and the vegetables are bubbling hot.
Remove the casserole from the oven and place the dish on a trivet before serving.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Broccoli and Cauliflower Recipes
- Broccoli and Cheese Calzones
- Roasted Cauliflower Steaks Parmesan
- Broccoli White Cheddar Quiche
- Cauliflower Black Bean Chili
- Broccoli Cheddar Macaroni and Cheese
- Cheesy Cauliflower Casserole
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Broccoli and Cauliflower Gorgonzola Bake
Equipment
- Steamer Pot (or Microwave Vegetable Steamer)
Ingredients
- 1 head broccoli (approx. 4 cups florets)
- 1 head cauliflower (approx. 4 cups florets)
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 2 tablespoons all purpose flour
- 2 cups milk
- ¼ cup grated pecorino romano cheese
- 1 cup crumbled gorgonzola cheese
- ½ cup chopped fresh sun dried tomatoes
- 2 scallions (chopped)
- ⅛ teaspoon black pepper
- (optional) kosher salt
- ½ cup shredded mozzarella cheese
Instructions
Cook the Florets
- For Fresh Vegetables: Cut the head of the cauliflower and broccoli into florets and place in a steamer basket. Fill the bottom of the steamer pot with enough water to steam the vegetables, cover the pot with a lid, bring to a boil; then cook on high until the vegetables are fork tender - approximately 3-4 minutes. The broccoli should be bright green. Drain the water.
- For Frozen Vegetables: Add the frozen florets into a microwave vegetable steamer, add ¼ cup of water; then cook on high for 4 minutes. Drain the water.
Make the Gorgonzola Cream Sauce
- Start by melting the butter in a large saucepan over medium heat. Add the minced garlic, scallions and sun dried tomatoes and cook 1 minute until the garlic starts to release flavor.
- Next, add the milk, grated cheese, Gorgonzola cheese and black pepper. Whisk for approximately 5-7 minutes or until the cheese has melted and the sauce is creamy and thick enough that it sticks to the back of a spoon.
Assemble and Bake
- Preheat the oven to 425 degrees F. Add the broccoli and cauliflower florets to the cheese sauce. Mix well; then pour the vegetables into an 8x8 baking dish.
- Top with the shredded Mozzarella cheese and bake for 20 minutes or until the cheese has melted and golden brown and the vegetables are bubbling hot.
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