Good ole Thanksgiving Broccoli Casserole, without all the junk that makes you feel like a stuffed turkey.
In case you haven’t noticed yet, we don’t really adhere to any specific “diet”. We eat mostly organic produce, we only eat meats that are organic, grass-fed, or certified humanely raised, and we also try to make fair-trade or local a priority whenever we can. We don’t drink soda and we definitely don’t eat fast food (except for the occasional Chick-fil-a run; but that doesn’t count – right?) But we still eat things like bread and bacon and cheeeeeese.
Well, actually, cheese has decided that it doesn’t like me. Which is hurtful because I’ve been so good to cheese. I’ve made it a priority in my life, invited it to every holiday and party, and all around said nothing but wonderful things about cheese.
So just know that when I share these cheesey, saucey, dreamy recipes, that I’m really sitting over here watching my husband eat my favorite food in the world while I remind myself that my body will try to kill me if I eat some myself.
Blogging is sacrifice, people. (lol, I’m totally kidding. Just feeling dramatic today.)
Anyway – casserole!
If you’ve never made a roux before, try it! Its so easy and its a great way to create luscious, thick sauces that won’t get watery in the oven and will help bind everything together. Its just equal parts melted butter with flour mixed in, cooked down for about 30 seconds to get rid of the harsh flour taste.
This is what it will look like while you’re whisking in the flour and letting it simmer:
Its best if you boil your broccoli & cauliflower first and have it sitting to the side, which I wrote in the recipe below but didn’t photograph because I assume you know what boiling vegetables look like.
Once your roux is made, you’ll be melting in the cream cheese and milk. Cream cheese is my favorite cheese to use for sauces like this, because it makes a thick and creamy base to melt your other cheeses into. It doesn’t get weird and hard or separate into an oily mess.
After the milk, roux, and cream cheese have all come together nicely (cutting the cream cheese into small pieces will help it melt down faster), you’ll take it off the heat and add a few things. First is the diced onion. The heat will help cook them a bit to avoid that raw onion taste. If you hate onions, just leave them out! Or you can always use caramelized onions – that would be amazing.
Next up is the greek yogurt. Trust me on this one! I add it to homemade queso, mac n cheese, and basically every dip I make. It brings a richness and a tinge of tang that really sets the flavor apart. And its way better for you than sour cream! You’ll want a little salt and pepper too so all the flavors can shine.
The end result is a beautifully thick sauce that will cling tightly to everything in the casserole. Look how thick!
Now just put it all together. Don’t forget the egg and that cup of shredded cheese. I actually forgot to add my onions to my cheese sauce, so thats why you see them separately below. Oh well, roll with the punches. Also, if you’re allergic to eggs, just leave it out. It’ll still turn out great!
Again, this sauce is super thick, so it might take some elbow grease to get it all well combined. The awesome thing about that is that you don’t end up with a bunch of liquid at the bottom of your casserole when its done.
Spread it out in a baking dish and sprinkle the remaining 1/2 cup of cheese on top. This is a much lighter topping than traditional broccoli casserole, but don’t worry – you’ll get all that flavor from the inside!
Bake until that cheese is melty and everything is a nice golden color. Serve up hot at your Thanksgiving feast!
Gluten-Free Broccoli Cauliflower Casserole Recipe
- 8 cups organic broccoli florets (from about 2 large heads)
- 1 cup organic cauliflower florets
- 1 organic or local egg
- 1.5 cups cheddar cheese (shredded from a block)
- 4 tbsp organic or grass-fed butter
- 1/4 cup gluten-free all purpose flour
- 8 ounces organic cream cheese
- 1 cup organic milk (or almond milk)
- 1/2 cup organic plain greek yogurt
- 1 cup diced organic onion
- 1/2-1 tsp sea salt (or more to taste)
- 1/4 tsp fresh ground black pepper
Heat your oven to 350 degrees. Cut your broccoli and cauliflower into bite-sized florets. Place in a large pot and fill with water. Bring to a boil and cook the veggies until they are softened, about 5 minutes. Drain and set aside.
In a shallow pan, melt the butter over medium heat. Once melted, whisk in the gluten-free flour and cook for 30 seconds. Add the cream cheese and milk, allowing the cheese to melt completely and all the ingredients to combine evenly. Once thickened, remove from the heat. Add the yogurt, diced onion, salt, and pepper to the sauce.
In a large bowl, combine the veggies, sauce mixture, 1 egg, and 1 cup of the shredded cheese. It may be difficult to mix everything together, but the sauce will melt down in the oven and keep everything creamy and thick!
Scoop the mixture into a baking dish and sprinkle with the remaining ½ cup of shredded cheese. The topping will be light, but don’t worry – all the flavor is inside!
Bake for 45 minutes, until the cheese is melty and everything is a gorgeous golden color. Serve up hot for an amazing Thanksgiving side!
This recipe is for a large Thanksgiving feast. Feel free to cut it in half if your feast is a little smaller this year!