In a large mixing bowl, combine the chopped cauliflower florets, broccoli florets, carrots, shredded cheddar cheese, shredded mozzarella cheese, grated Parmesan cheese, sour cream, mayonnaise, vegetable broth, chopped fresh parsley, minced garlic, onion powder, dried thyme, dried rosemary, dried oregano, salt, and pepper. Mix well until all the ingredients are evenly combined.

Lightly grease the crockpot with cooking spray to prevent sticking.

Transfer the cauliflower mixture into the crockpot, spreading it out evenly.

Cover the crockpot with a lid and cook on low heat for 4-5 hours or on high heat for 2-3 hours. The cauliflower should be tender, and the cheese should be melted and bubbly.

Once cooked, carefully remove the lid, and let the casserole cool for a few minutes before serving.

Serve the delicious cheesy cauliflower casserole as a satisfying side dish or a comforting main meal. Enjoy the creamy, cheesy goodness with the flavors of herbs and spices.

For the vegan option, use plant-based shredded cheddar, mozzarella, and Parmesan cheese, and replace sour cream and mayonnaise with vegan alternatives.

This crockpot cauliflower casserole is perfect for potlucks, family gatherings, or a simple weeknight dinner. It's a crowd-pleasing recipe that can be enjoyed by everyone!

Turn on your Instant Pot and select the "Saute" function. Once hot, add a little cooking spray to prevent sticking.

Add the minced garlic, chopped cauliflower, broccoli, and sliced carrots to the Instant Pot. Saute for a few minutes until the vegetables become slightly tender.

In a separate bowl, mix together the shredded cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese.

In another bowl, whisk together the sour cream, mayonnaise, vegetable broth, chopped fresh parsley, onion powder, dried thyme, dried rosemary, and dried oregano.

Pour the sour cream mixture over the vegetables in the Instant Pot, stirring until all the ingredients are well combined.

Add the cheese mixture to the Instant Pot and stir again to ensure the cheeses are evenly distributed.

Close the lid of the Instant Pot and set it to "Manual" or "Pressure Cook" mode. Cook on high pressure for about 3-4 minutes.

Once the cooking time is complete, release the pressure using the quick-release method.

Carefully open the lid and season the casserole with salt and pepper to taste.

Serve the cheesy cauliflower casserole warm and enjoy its creamy goodness!

Making this tasty casserole in your Instant Pot is a time-saving option that doesn't compromise on flavor. Whether you choose the regular or vegan options, the combination of cheeses and tender vegetables will surely delight your taste buds. Happy cooking!

In a large mixing bowl, combine the cauliflower florets, broccoli florets, and sliced carrots.

In a separate bowl, mix together the shredded cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese to get the base of what will become a creamy white sauce.

Add the cheese mixture to the vegetables and toss until everything is well coated.

In another bowl, whisk together the sour cream, mayonnaise, vegetable broth, chopped fresh parsley, minced garlic, onion powder, dried thyme, dried rosemary, and dried oregano.

Pour the sour cream mixture over the vegetable and cheese mixture, stirring until all the ingredients are evenly combined.

Preheat your air fryer to 375°F (190°C).

Spray the air fryer basket with cooking spray to prevent sticking.

Transfer the cauliflower casserole mixture into the air fryer basket, spreading it out evenly.

Cook the casserole in the air fryer for about 15-20 minutes or until the vegetables are tender and the cheese is melted and bubbly.

Season the casserole with salt and pepper to taste.

Carefully remove the air fryer basket from the machine, and let the casserole cool slightly before serving.