Cheesy Broccoli and Cauliflower Casserole Recipe (Keto Friendly)

There is something familiar and comforting about broccoli and cheese. This combination comes up very often in grocery stores with pre-packaged products, but often you’ll find that the cheese comes in powder or liquid form and isn’t real cheese. Here is a low-cal, high-fat option for making this classic combination at home. This recipe is great for a family dinner or large get together.

Ingredients

1 bunch broccoli, stem included

1 small head cauliflower

1 1/2 tablespoons olive oil

2 cloves garlic

2 cups almond milk

1/4 teaspoon nutmeg

1/8 teaspoon clove

1 cup shredded parmesan cheese

1 cup shredded sharp cheddar cheese

1 tablespoon arrowroot starch

1/2 cup raw whole almonds, crushed

Instructions

Pre-heat the oven to 350 degrees.

Find a medium-large oven safe casserole dish and set aside.

Cut or break leaves off of cauliflower. Cut cauliflower into quarters, leaving stems on then slice into thin strips. Repeat process with broccoli.

Layer 1/2 of broccoli in the bottom of the casserole dish. Next, layer 1/2 of the cauliflower on top of the broccoli. Pour 1/2 of the olive oil over the vegetables. Layer the rest of broccoli and cauliflower on top of one another alternating layers. Pour the remaining oil over the vegetables.

In a small bowl combine the arrowroot with 1 tablespoon of water and mix until smooth. Set aside.

Pour the almond milk in a medium sauce pot on medium-high heat. Bring milk to a simmer. Slowly whisk all the parmesan and 1/2 cup of cheddar in the milk until mixture is smooth and cheese dissolves. Add nutmeg, clove, and fresh ground pepper. Add arrowroot mixture and continuously whisk for 2-3 minutes until mixture becomes thickened.

Pour cheese sauce over the broccoli and cauliflower. Sprinkle the other 1/2 cups of cheddar over the top of the casserole and bake for 30 minutes. When 30 minutes is up, lay the almonds on top of the casserole and bake until they turn a golden brown, about 10 more minutes. Take casserole out of oven, divide into 6 servings, and enjoy.

Lay each serving on a bed of organic greens to bring some color to the plate and really make the casserole pop.

Nutrition facts:
servings: 6 servings size: about 8 ounces

calories: 216, fat: 14.8g (saturated fat: 3.4g), cholesterol: 9.6mg, sodium: 300.7mg, protein: 10.6g, carbohydrates: 13.2g, sugar: 4.7g, fiber: 4.1g

Tip from Katie’s Kitchen: The cheese sauce can be made with any milk, cream or different cheeses. Try this method with whole milk or heavy cream and fontina cheese (amazing on eggs in the morning). Cornstarch may also be a substitution for arrowroot starch, however cornstarch carries a larger amount of carbohydrates.