Keto Broccoli Cauliflower Bake (Print Version)

Creamy, cheesy low-carb broccoli and cauliflower casserole ready in 45 minutes. Perfect keto comfort food for six.

# What You'll 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

# Step-by-Step Guide:

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 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 constantly, until 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 evenly.
06 - Sprinkle the remaining ½ cup cheddar cheese evenly over the top of the vegetable mixture.
07 - Bake for 20–25 minutes, until the cheese is golden brown and bubbly around the edges.
08 - Let the casserole cool for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Suggestions:

01 -
  • The creamy cheese sauce makes even vegetable skeptics ask for seconds
  • Everything comes together in one dish with minimal prep work
  • Leftovers reheat beautifully for meal prep lunches
02 -
  • Dry your vegetables thoroughly after blanching or the sauce will be too watery
  • Grate your own cheese instead of buying pre shredded for a smoother sauce
  • The nutmeg is optional but it really elevates the flavor profile
03 -
  • Cut your vegetables into uniform bite sized pieces for even cooking
  • Let the sauce cool slightly before tossing to prevent the cheese from separating

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