Grain-Free Broccoli and Cauliflower Casserole

recipe thanksgiving Nov 18, 2022

Add this veggie dish to your holiday meal to add some color and variety to the spread without skimping on flavor. Instead of a green bean casserole, I use veggies that are seasonal to me during the fall time - broccoli and cauliflower! 



  • 4 tablespoons butter divided
  • 1 head cauliflower, chopped
  • 1 medium head broccoli, chopped
  • 1 medium onion thinly sliced


  • 4 cloves garlic, minced


  • 8 ounces baby bella (cremini) mushrooms, sliced 
  • 1.5 tablespoons tapioca flour
  • 1 cup bone broth
  • ¼ cup heavy cream
  • 2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup freshly grated Parmesan cheese, divided
  • 2 tablespoons fresh parsley, chopped (optional) 
  • 2 shallots, thinly sliced (optional)



  1. Start by blanching the cauliflower and broccoli: Bring a large pot of water to a boil and season generously with salt. Place the florets in the water and cook just until tender but still crisp, about 4-5 minutes.

  2. Drain the vegetables, submerge in an ice bath to stop the cooking, then remove, pay dry and set aside. 
  3. In a large oven safe dish, heat 1 tablespoon of butter over medium heat. Add onion, garlic, and mushrooms. Cook, stirring frequently, for about 15 minutes until the onions are soft and golden and the mushrooms have cooked down and released their liquid.
  4.  Add in another tablespoon of butter. Sprinkle the flour over the top. Stir together and cook 2 minutes more, until no white bits remain.
  5. Slowly add in the bone broth, stirring constantly to prevent lumps from forming. Add in the cream. Increase the heat to medium high. Stir in the salt, pepper, and nutmeg. Cook and stir, allowing the sauce to bubble until it reduces and thickens to resemble a creamy gravy, about 8 to 10 minutes. 

  6.  Remove from the heat and stir in ¾ cup of the parmesan cheese. Add the broccoli and cauliflower back to the dish and stir until everything is well incorporated. Sprinkle the remaining cheese over top and broil until the casserole is bubbling and beginning to brown on top, 1-3 minutes - watch closely! 

  7. While it broils I like to fry some shallots. In a deep saucepan add 1 cup of beef tallow and heat over medium heat for 5 minutes. Add the sliced shallots to the pot and cook until they are brown and crispy, about 5 minutes. These are the perfect garnish but definitely optional. 

    Let the dish stand for 10 minutes before serving. 

    Garnish with fresh parsley and fried shallots. 


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