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Broccoli Cauliflower Bake

 Broccoli Cauliflower Bake
"Guests always ask for the recipe whenever I serve these vegetables," confesses Erika Anderson of Wausau, Wisconsin. "And because this dish is so easy to prepare, I have plenty of time to finish up the rest of our dinner."
6-8 ServingsPrep: 20 min. Bake: 20 min.


  • 1 medium head cauliflower, broken into small florets
  • 1 pound fresh broccoli, broken into small florets
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1 cup (8 ounces) sour cream
  • 1 can (4 ounces) chopped green chilies, drained
  • 4 tablespoons butter, melted, divided
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup crushed seasoned stuffing


  • Place 1 in. of water in a Dutch oven; add cauliflower and broccoli.
  • Bring to a boil. Reduce heat; cover and cook for 7 minutes or until
  • tender. Meanwhile, in a small bowl, combine the cheese, sour cream,
  • chilies, 2 tablespoons butter, salt and pepper. Drain vegetables
  • well; gently fold in cheese mixture.
  • Transfer to a greased 2-1/2-qt. baking dish. Toss stuffing and
  • remaining butter; sprinkle over vegetables. Bake, uncovered, at
  • 350° for 20-25 minutes or until heated through. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 244 calories, 17 g fat (11 g saturated fat), 53 mg cholesterol, 648 mg sodium, 13 g carbohydrate, 4 g fiber, 10 g protein.