Best Keto Broccoli Cauliflower Bake (Printable)

Creamy, cheesy low-carb casserole with fresh broccoli and cauliflower baked 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

# Directions:

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

# Expert Tips:

01 -
  • It delivers all the creamy, baked comfort you want without the carb crash afterward
  • The vegetables stay tender-crisp, never mushy, so you actually enjoy eating them
  • This reheats beautifully for meal prep lunches, sometimes tasting even better the next day
02 -
  • Pat those vegetables dry after blanching, because any remaining water will thin your sauce and make the final dish watery instead of creamy
  • Room temperature cream cheese blends smoothly into the sauce, while cold cream cheese creates frustrating lumps that take forever to melt
  • The nutmeg might seem strange, but it is the traditional seasoning in creamed dishes and adds a subtle warmth that makes everything taste more sophisticated
03 -
  • Use freshly shredded cheese instead of pre-shredded bags, which contain anti-caking agents that prevent smooth melting
  • Grate your own Parmesan from a wedge rather than using the canned variety for the best texture and flavor
  • Position your oven rack in the upper third for the last few minutes of baking to get that perfectly golden, bubbly top

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