Freezer Meals 101

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Buffalo Ranch Cauliflower and Broccoli Freezer Side Dish

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It is so nice to be able to pull a side dish out of the freezer. More and more, I’m finding that I am making sides when we do our freezer meal sessions. This Buffalo Ranch Cauliflower and Broccoli recipe is simple, yet handy to have.

This side dish is low carb, keto-friendly, and gluten-free. My husband is on a keto diet on and off, so I’m always on the lookout for keto recipes like our Lemon Mustard Chicken, Tequila Lime Shrimp, and Instant Pot Bone Broth. It’s nice to have these vegetables that can easily go with those meals.

roasted broccoli and cauliflower are on a blue plate with fish and white rice with text that reads "Buffalo Broccoli and Cauliflower make ahead side dish" #freezermeals101 #ketovegetables #ketofreezermeal #broccolicauliflower #makeahead

Even though this recipe uses hot sauce, the end result isn’t very spicy because it’s offset by the Ranch. This makes it a bit more kid-friendly…that is of course if you can get your kids to eat broccoli and cauliflower!

When our kids were younger, we called them “trees” and “winter trees”. That seems to go over a bit better. They actually seemed to want to eat their “mini trees”, well, until after that first bite anyway!

Buffalo Ranch Broccoli and Cauliflower Recipe:

Ingredients:

  • 3 1/2 cups each cauliflower and broccoli florets (fresh or frozen)
  • 2-3 Tbsp. Frank’s Red Hot sauce
  • 2 Tbsp. olive oil
  • 3 Tbsp. dry Ranch dressing mix

Assembly instructions:

  1. In a large bowl, toss the cauliflower and broccoli with the hot sauce, olive oil, and dry dressing mix.
  2. When the vegetables are well coated, spread them out in a single layer on a baking sheet. Freeze for about 45 minutes and then transfer them into a large resealable bag*. Remove the excess air and freeze.

*Pro-tip: We like to buy the broccoli and cauliflower frozen in resealable bags from the store. That way, after we assemble this dish, we can put the vegetables back into those same bags, reseal, and store them in the freezer. From the outside, it will just look like a bag of frozen broccoli and cauliflower, but it will already be seasoned and ready to cook. You can label it with a permanent marker if you want. I like reusing the bags because it creates less waste.

collage of buffalo ranch cauliflower and broccoli side dish on a plate as well as served with meat and riceCooking instructions:

  1. Preheat the oven to 425°. Line a baking sheet with parchment paper.
  2. Place the frozen broccoli and cauliflower in a single layer on top.
  3. Bake for 10 minutes. Flip the vegetables over and place them back in the oven for another 20 minutes.
  4. Serve beside your favorite main dishes or as a potluck side dish.close up of buffalo ranch cauliflower and broccoli side with rice and fish

What to serve the buffalo broccoli and cauliflower with:

Print
Buffalo Ranch Cauliflower and Broccoli
Prep Time
5 mins
Cook Time
20 mins
 
Course: Side Dish
Keyword: broccoli and cauliflower, buffalo cauliflower
Servings: 4
Calories: 83 kcal
Ingredients
  • 3 1/2 cups each cauliflower and broccoli florets fresh or frozen
  • 2-3 Tbsp. Frank's Red Hot sauce
  • 2 Tbsp. olive oil
  • 3 Tbsp. dry Ranch dressing mix
Instructions
Assembly instructions:

  1. In a large bowl, toss the cauliflower and broccoli with the hot sauce, olive oil, and dry dressing mix.

  2. When the vegetables are well coated, spread them out in a single layer on a baking sheet. Freeze for about 45 minutes and then transfer them into a large resealable bag*. Remove the excess air and freeze.

Cooking instructions:

  1. Preheat the oven to 425°. Line a baking sheet with parchment paper.

  2. Place the frozen broccoli and cauliflower in a single layer on top.

  3. Bake for 10 minutes. Flip the vegetables over and place them back in the oven for another 20 minutes.

  4. Serve beside your favourite main dishes or as a potluck side dish.

Recipe Notes

*Pro-tip: We like to buy the broccoli and cauliflower frozen in resealable bags from the store. That way, after we assemble this dish, we can put the vegetables back into those same bags, reseal, and store them in the freezer. From the outside, it will just look like a bag of frozen broccoli and cauliflower, but it will already be seasoned and ready to cook. You can label it with a permanent marker if you want. 

Check out these other make-ahead side dishes:

Garlic Breadclose up of a loaf of garlic bread sliced up on foil

Honey Maple Glazed Carrotscollage of honey maple glazed carrots being put in freezer bags

Rice Pilafclose up of rice pilaf in a bowl

Chicken and Broccoli Alfredo Bake

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This Chicken and Broccoli Alfredo Bake is a great make-ahead casserole for busy weeknights. I suggest you double the recipe. Serve one immediately and freeze the other for when you need it.Chicken and Broccoli Alfredo Bake Freezer Meal #freezermeals101 #freezercooking #makeaheadmeals #casseroles This recipe includes everything needed for a balanced meal. It’s so nice to be able to have supper all ready to go. Just pull it out of the freezer and put it in the oven and it’s ready to go.

Chicken and Broccoli Alfredo Bake Recipe:

  • 2-3 chicken breasts, boneless, skinless, cooked, and cubed
  • 1 cup broccoli, steamed then coarsely chopped
  • 1 lb. penne pasta
  • 8 Tbsp. butter
  • 16 oz. heavy whipping cream
  • 1 cup + ½ cup Parmesan cheese, shredded, divided
  • 2 egg yolks

Assembly instructions:

  1. In a saucepan over medium heat, melt the butter and whisk in the heavy cream.
  2. Whisk in egg yolk and 1 cup cheese.
  3. Simmer for 5 minutes, then remove from heat and set aside.
  4. Preheat oven to 350°.
  5. In a large pot, prepare pasta al dente as directed on the package.*
  6. Drain and put back in the pot.
  7. Pour ½ of sauce over pasta and toss to coat.
  8. Gently mix in chicken and broccoli.
  9. Dump into a 9×13 pan and top with the remaining Parmesan.
  10. Cover with two layers of tin foil.
  11. Freeze.

collage of steps to make chicken and broccoli Alfredo bakeCooking instructions:

  1. Thaw.
  2. Bake for 30 minutes.collage of chicken and broccoli Alfredo bake*Note: If you’re making this ahead to freeze it, I suggest cooking the pasta to slightly underdone.
Print
Chicken and Broccoli Alfredo Bake
Course: Main Course
Cuisine: Italian
Keyword: Alfredo, baked chicken
Servings: 6
Calories: 861 kcal
Ingredients
  • 2-3 chicken breasts boneless, skinless, cooked and cubed
  • 1 cup broccoli steamed and coarsely chopped
  • 1 lb. penne pasta
  • 8 Tbsp. butter
  • 16 oz. heavy whipping cream
  • 1 cup + ½ cup Parmesan cheese shredded, divided
  • 2 egg yolks
Instructions
Assembly instructions:

  1. In a saucepan over medium heat, melt the butter and whisk in the heavy cream.

  2. Whisk in egg yolk and 1 cup cheese.
  3. Simmer for 5 minutes, then remove from heat and set aside.
  4. Preheat oven to 350°.
  5. In a large pot, prepare pasta al dente as directed on the package.*
  6. Drain and put back in pot.
  7. Pour ½ of sauce over pasta and toss to coat.
  8. Gently mix in chicken and broccoli.
  9. Dump into a 9x13 pan and top with remaining Parmesan.
  10. Cover with two layers of tin foil.
  11. Freeze.
Cooking instructions:

  1. Remove from freezer. Thaw.

  2. Bake for 30 minutes.
Recipe Notes

*Note: If you're making this ahead to freeze it, I suggest cooking the pasta to slightly underdone.

Check out these other freezer meal casserole dishes:

Tater Tot Pizza Casserole close up of tater tot pizza casseroleIrresistible Chicken Pasta Bake close up of chicken pasta bakeChicken and Vegetable Casserole with Crispy Onion Topping collage of chicken and vegetable casserole with crispy onion in the freezer bag and in a dish