Low Carb Cauliflower-Broccoli Casserole
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Serves: 8
This low carb casserole makes a great side dish to any meal. It’s cheesy and creamy. Don’t you just anticipate tasting the food when you see the strings of cheese stretch from the spoon to your plate?
Change up the cheeses if you’d like. You might get by with Velveeta! Just, please, do not use pre-shredded cheese if you can help it. Those cheeses have their place (like chaffles!), but not here. Buy a block of something yummy (I like the flavor of Monterey Jack in this casserole) and shred it yourself. It won’t take much time either. It’s worth it here; trust me.
Low Carb Cauliflower-Broccoli Casserole
This low carb casserole makes a great side dish to any meal. It’s cheesy and creamy. Don’t you just anticipate tasting the food when you see the strings of cheese stretch from the spoon to your plate?
Equipment
- Foil-lined, rimmed baking sheet
Ingredients
- 1 medium head cauliflower, cut into florets, rinsed
- 1 bunch broccoli, cut into florets, rinsed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon seasoning blend, I used Mrs. Dash Table Blend, see Notes
- 1 8-ounce cream cheese
- 1/4 cup sour cream
- 2 garlic cloves, smashed and chopped
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 2-3 tablespoons chicken or vegetable stock, as needed
- 2 cups Monterey Jack or Mozzarella cheese, shredded, divided
- 1/3 cup plus 2 tablespoons green onions, sliced, divided
Instructions
- Preheat the oven to 425 degrees. Grease a 9 x 9” pan and set aside.
- Place the vegetables on the foil-lined baking sheet. Drizzle the oil and spice blend over and toss the veggies to evenly coat.
- Roast the vegetables for 15 minutes. Check for doneness by piercing one of the larger cut vegetables with a fork. Give more roasting time if necessary. You want the vegetables just tender, not mush.
- While the vegetables are roasting, prepare the cheese mixture.
- Place the cream cheese in a large, microwave-safe bowl and microwave for 1 minute. Remove from the microwave and add sour cream, garlic, salt and pepper, 1 ½ cups of cheese, and 1/3 cup of green onions. Mix well. If the mixture seems too thick for your preference, you can add some or all of the stock and stir to loosen your mixture.
- Add the roasted vegetables and gently fold together.
- Lower the oven temperature to 350 degrees.
- Scrape the mixture into the greased pan. Top with remaining ½ cup of cheese and 2 tablespoons of green onions.
- Bake uncovered in the oven for 25 minutes or until bubbling around the edges.
- Serve warm.
Notes
Season the vegetables with either kosher salt and pepper or an all-purpose spice blend. I like Mrs. Dash’s Table Blend. It has flavor, but not overpowering. It also doesn’t contain any salt, so I can add a light sprinkling if I want, or not. You can use any blend that you prefer.
You could add cooked and crumbled bacon or diced ham when you combine your cream cheese with the other ingredients.
I added red pepper flakes when I first baked this recipe. We like heat at our house.
The stock is added to “loosen” up the thick cream cheese mixture so you don’t destroy the shape of your veggies as you combine them together. If it’s a good-quality stock, it will add some flavor. It’s not necessary, but helpful.
You can substitute freshly ground black pepper for the white pepper if you’d like. I have been using white pepper more and more lately. It imparts a flavor and aroma that’s a little different than the traditional black pepper you may be used to. It seems to have a bit more heat to it, too. Maybe that’s why I like it so much.
Nutrition Facts
Low Carb Cauliflower-Broccoli Casserole
Amount per Serving
Calories
268
% Daily Value*
Fat
24
g
37
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
0.8
g
Monounsaturated Fat
5
g
Cholesterol
62
mg
21
%
Sodium
346
mg
15
%
Potassium
195
mg
6
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
10
g
20
%
Vitamin C
27
mg
33
%
Calcium
251
mg
25
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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