Best Keto Broccoli Cauliflower Bake (Printable Version)

Creamy, cheesy low-carb broccoli and cauliflower casserole ready in 45 minutes.

# Ingredient List:

→ 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 Make:

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 melted and sauce is creamy. 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 over the top of the vegetable mixture.
07 - Bake for 20–25 minutes until golden and bubbly. The top should be lightly browned and the cheese fully melted.
08 - Let cool for 5 minutes before serving. Garnish with chopped fresh parsley for added color and flavor.

# Expert Tips:

01 -
  • The cheese sauce becomes impossibly velvety and clings to every single floret
  • Leftovers reheat beautifully for meal prep lunches all week
  • Nobody will believe this creamy comfort food is actually low carb
02 -
  • Dry your blanched vegetables really well or the sauce will separate and get watery
  • The sauce will look thin at first but it thickens up beautifully in the oven
  • Don't overbake or the vegetables will turn to mush underneath all that cheese
03 -
  • Cut your vegetables into similar sizes so they all finish cooking at the same time
  • Room temperature cream cheese blends into the sauce much more smoothly

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