Keto Broccoli Cauliflower Bake (Printable Version)

Creamy low-carb casserole featuring fresh broccoli and cauliflower in a rich cheese sauce

# What You Need:

→ Vegetables

01 - 3 cups broccoli florets
02 - 3 cups cauliflower florets

→ Dairy

03 - 1 cup heavy cream
04 - 1 ½ cups shredded cheddar cheese, divided
05 - ½ cup grated Parmesan cheese
06 - 2 oz cream cheese, softened
07 - 2 tbsp unsalted butter

→ Seasonings

08 - 1 tsp garlic powder
09 - ½ tsp onion powder
10 - ½ tsp paprika
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - ¼ tsp ground nutmeg (optional)

→ Topping

14 - 2 tbsp chopped fresh parsley

# How-To:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add broccoli and cauliflower florets, blanch for 3–4 minutes until just tender. Drain well and pat dry thoroughly.
03 - In a saucepan over medium heat, melt the butter. Add the heavy cream and cream cheese, whisking constantly until smooth and slightly thickened, about 2–3 minutes.
04 - Stir in 1 cup of cheddar cheese, Parmesan cheese, garlic powder, onion powder, paprika, salt, pepper, and nutmeg. Cook, stirring continuously, until all cheeses are completely melted and sauce is creamy and smooth. Remove from heat.
05 - Spread the blanched broccoli and cauliflower evenly in the prepared baking dish. Pour the cheese sauce over the vegetables and gently toss to coat completely.
06 - Sprinkle the remaining ½ cup cheddar cheese evenly over the top of the vegetable mixture.
07 - Bake for 20–25 minutes until the top is golden brown and the sauce is bubbly around the edges.
08 - Let the casserole cool for 5 minutes before serving to allow the sauce to set slightly. Garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • This is the keto side dish that actually makes people forget they are eating low carb
  • The cheese sauce creates such richness that nobody misses the potatoes or pasta
02 -
  • Drying the blanched vegetables thoroughly prevents your final dish from becoming watery
  • The nutmeg is genuinely important, it adds that professional depth you cannot quite place
03 -
  • Grate your own cheese from blocks instead of buying pre shredded for smoother melting
  • Use a baking dish with higher sides if you want to double the recipe without making a mess

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