Casseroles/ Gluten Free Recipes/ Kid-Friendly Recipes/ Under 30 Minute Meals/ Vegetable Sides

Baked Kale, Broccoli, Cauliflower, and Cheese

Baked Kale, Broccoli, Cauliflower and Cheese by 2sistersrecipes.com

Baked Kale, Broccoli, Cauliflower and Cheese ~ is my take on my favorite mac and cheese casserole but there’s a twist!  It’s loaded with fresh baby kale, steamed broccoli and cauliflower and topped with cheddar cheese, Parmesan cheese and some cream and baked for 10 minutes until cheeses have melted.  Best of all?  There’s NO Mac!  So it’s totally Gluten-Free!  This was SO good, my family kept asking for seconds!

Super easy and always turns our delicious every time.  Even the leftovers become amazing when reheated the very next day!

YUM!

I’ve made this Baked Kale, Broccoli, Cauliflower and Cheese casserole so many times, I even added some fresh baby spinach to this recipe.

As the designated cook in the house, I have to think of different ways of making vegetables look and taste delicious week after week.  It’s a huge challenge, mind-boggling, and even daunting at times just to figure out what to do with them.

Even though I try my best, sometimes the recipes turn out great, and sometimes not-so-great.  This is one of those  recipes that definitely turned out GREAT!

 

Steaming the broccoli and cauliflower is all you need to prep for this dish and it’s relatively easy.  Next, you layer the baking dish with fresh kale on the bottom and transfer the steamed broccoli and cauliflower to cover the layer of kale.

Then scatter both cheeses on top and finally drizzle with some cream over it and bake for about 10 minutes.

Easy as pie!!

 

Baked kale, broccoli, cauliflower and cheese casserole only takes 10 minutes to prep, then bake for 10!  I served it as the main course on one of our meatless Fridays along with a green salad.  Dinner came together in NO time!

The texture of the cauliflower and broccoli become very tender and creamy, while the thin layer of kale on the bottom is mildly sweet from the cream and cheeses but completely hidden from my picky eaters.

And because it’s not weighed down with a lot of cream and cheeses,  the overall texture of this entire veggie casserole is very light.  Makes a perfect side dish for those busy nights when you need a quick one that incorporates healthy vegetables.

Enjoy!

 

Baked Kale, Broccoli, Cauliflower and Cheese

  • 1 small head fresh cauliflower- rinsed, cord, cut into 2-inch florets
  • 1 small head fresh broccoli -rinsed, cord, cut into 2-inch florets
  • fresh baby kale, about 2 cups or more
  • 1/4 tsp. salt
  • 2 cups shredded mild cheddar cheese
  • 2 Tbsp. grated Parmigiano-Reggiano cheese
  • 1/2 cup heavy cream
  • optional: fresh cracked pepper to taste
  • 8 x 8 Pyrex baking dish

Preheat oven to 350 degrees.
1.  First, steam the broccoli and cauliflower: Place the broccoli and cauliflower in a large pot filled with 1 inch of water.  Sprinkle with salt over the vegetables. And cover with a lid.  Set it over high heat.

2.  Bring water to a boil, lower and simmer for about 2 to 3 minutes, or until the broccoli turns into a bright green color.  Turn off the heat. Drain water, and transfer them back into the pot covered for additional 3 to 4 minutes to steam the vegetables until they are tender to the bite. Then, remove the cover to stop the cooking. Set aside.

3.  Meantime, layer with fresh baby kale on the bottom of an 8 x 8 Pyrex baking dish and spread evenly.

4.  Transfer the steam vegetables on top the baby kale.  Scatter on top with grated Parmesan cheese, and then with cheddar cheese.  Drizzle the heavy cream over the vegetables.
Optional: Season with some fresh cracked pepper to taste.

5.  Place the baking dish, uncovered into the oven.
Bake for 10 minutes, or until the cheeses are completely melted and the cream has slightly thickened. Remove and set aside for a few minutes to cool down before serving.

Serves 4

Baked Kale, Broccoli, Cauliflower, and Cheese
Author: 
Recipe type: Side Dish / Vegetable Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Baked Kale, Broccoli, Cauliflower and Cheese ~ is my take on my favorite mac and cheese casserole with a twist; only it's made with veggies and without the mac! It's made with a blend of fresh baby kale, steamed broccoli and cauliflower topped with cheddar and Parmesan cheeses and some cream, then baked until the cheeses have melted, and the veggies are tender.
Ingredients
  • 1 small head fresh cauliflower- rinsed, cord, cut into 2-inch florets
  • 1 small head fresh broccoli -rinsed, cord, cut into 2-inch florets
  • fresh baby kale, about 2 cups or more
  • ¼ tsp. salt
  • 2 cups shredded mild cheddar cheese
  • 2 Tbsp. grated Parmigiano-Reggiano cheese
  • ½ cup heavy cream
  • optional: fresh cracked pepper to taste
  • 8 x 8 Pyrex baking dish
Instructions
  1. Preheat oven to 350 degrees.
  2. First, steam the broccoli and cauliflower: Place the broccoli and cauliflower in a large pot filled with 1 inch of water. Sprinkle with salt over the vegetables. And cover with a lid. Set it over high heat.
  3. Bring water to a boil, lower and simmer for about 2 to 3 minutes, or until the broccoli turns into a bright green color. Turn off the heat. Drain water, and transfer them back into the pot and set it aside, covered for additional 3 to 4 minutes to steam the vegetables until they are tender to the bite. Then, remove the cover to stop the cooking.
  4. Meantime, layer with fresh baby kale on the bottom of an 8 x 8 Pyrex baking dish and spread evenly.
  5. Transfer the steam vegetables on top the baby kale. Scatter on top with grated Parmesan cheese, and then with cheddar cheese. Drizzle the heavy cream over the vegetables.
  6. Optional: Season with some fresh cracked pepper to taste.
  7. Place the baking dish, uncovered into the oven.
  8. Bake for 10 minutes, or until the cheeses are completely melted and the cream has slightly thickened. Remove and set aside for a few minutes to cool down before serving.
  9. Serves 4
Notes
If you are planning to make this casserole for a crowd, double the ingredients.

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7 Comments

  • Reply
    michaelswoodcraft
    June 30, 2014 at 12:35 am

    Yum, this looks delicious but I would have to make it without the cauliflower, my daughter will not eat cauliflower. I printed your recipe and plan to give it a try this week 🙂

    Did you see my post on Caramel Pie!
    http://michaelswoodcraft.wordpress.com/2014/06/29/ooey-gooey/

    • Reply
      annaliz
      June 30, 2014 at 1:48 am

      Thanks Michael. I am sure it will be delicious even without the cauliflower. Enjoy!

  • Reply
    Roz Corieri Paige
    June 30, 2014 at 5:33 pm

    Anna and Liz, this cheesy side is just what we love to enjoy! I like that you have de-carbed it without the mac and how you amped up the veggies in it! I need more of these types of recipes to help me diversify more in a healthier way! Thanks so much. I'm keeping this and will let you know how it turns out!
    xo
    Roz

    • Reply
      annaliz
      June 30, 2014 at 6:32 pm

      Thank you Roz for your sweet comment. I now make this every week for my girls who love Mac and cheese but are trying to stay thin ( at their age they don't even have to try- who are they kidding!) right ?
      Enjoy!!

  • Reply
    SavoringTime in the Kitchen
    June 30, 2014 at 7:15 pm

    I think that melted cheese would be all the initiative anyone would need to dig right in! I'll have to remember this for my grandsons – they love cheese 🙂

    • Reply
      annaliz
      July 8, 2014 at 9:53 pm

      Thanks Sue! I will be making it again for my grandkids next time I go up to NY for a visit, and I hope the cheese will persuade them to try it. Have a great week!

  • Reply
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