Description
Indulge in a creamy Cheesy Broccoli and Cauliflower Bake made with tender florets smothered in a rich, melty cheese sauce. This casserole is perfect for low-carb, gluten-free, and keto-friendly diets—a hearty side dish or a comforting vegetarian main.
Ingredients
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- ¼ cup almond flour
- 1 tbsp olive oil
Instructions
1. Preheat your oven to 375°F (190°C).
2. Steam or blanch the broccoli and cauliflower until just tender, about 5 minutes. Drain and set aside.
3. In a saucepan over medium heat, melt the butter. Stir in the heavy cream, garlic powder, onion powder, smoked paprika, salt, and pepper. Simmer for 2–3 minutes.
4. Lower heat and stir in ¾ cup cheddar cheese, all of the mozzarella, and the Parmesan cheese. Stir until melted and smooth.
5. Place the steamed broccoli and cauliflower into a greased 9×13-inch baking dish.
6. Pour the cheese sauce evenly over the vegetables. Top with remaining ¼ cup cheddar cheese.
7. Optional: Mix almond flour, olive oil, a pinch of salt, and a dash of smoked paprika. Sprinkle over the top for a crunchy topping.
8. Bake uncovered for 20–25 minutes, until bubbly and golden on top.
9. Optional: Broil for 1–2 minutes for extra crispiness, watching closely to avoid burning.
10. Let cool for 5 minutes before serving.
Notes
To reduce prep time, use pre-cut broccoli and cauliflower florets. For even more flavor, add a pinch of cayenne or swap cheddar for a sharp cheese like gruyère. This dish stores well—refrigerate leftovers and reheat in the oven or microwave.