Roasted Cauliflower and Broccoli Casserole

Name: Roasted Cauliflower and Broccoli Casserole
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 6 serving
Ingredients: 1 large cauliflower; 2 small heads of broccoli; 1.5 tablespoon olive oil; ¼ - ½ teaspoon of salt; 6 small slices of streaky bacon; 1 tablespoon butter; 1.5 cloves garlic; 1 cup / 240ml heavy/double cream; ¾ cup / 90g shredded mozzarella; ⅔ cup / 150g cream cheese; ½ cup / 60g shredded cheddar

User Reviews

5.0

81 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr
Servings
6
Calories
465 kcal
Course
Side Dish, Main Course
Cuisine
British

Roasted Cauliflower and Broccoli Casserole

Raiden Walker

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This roasted cauliflower broccoli bake well as a side dish or as a simple main course. You'll love to hear it contains plenty of gooey cheese and crispy bacon!

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Ingredients

Servings

1 large cauliflower florets only (600g)
2 small heads of broccoli florets only (315g)
1.5 tablespoon olive oil
¼ - ½ teaspoon of salt
6 small slices of streaky bacon 90g

Cheese Sauce and Cheese Topping

1 tablespoon butter
1.5 cloves garlic minced
1 cup / 240ml heavy/double cream
¾ cup / 90g shredded mozzarella
⅔ cup / 150g cream cheese
½ cup / 60g shredded cheddar

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Instructions

Preheat the oven to 400F / 200C /180 fan.
Place the cauliflower and broccoli florets on a non stick baking tray and toss with olive oil and salt. Roast in the oven for 10 minutes. Add the chopped bacon and bake for a further 20 minutes until the bacon is cooked and slightly crisp.
Meanwhile, in a sauce pan heat the butter and garlic over medium heat.
Cook until the garlic starts to become fragrant, about 30 seconds. Add heavy/double cream, ½ cup (60g) of mozzarella, cream cheese, and ½ of the cheddar cheese. Stir until melted using a hand whisk and then simmer on a low heat for about 2 minutes until fully melted. Stir through 2 - 4 tablespoon of almond milk (or water) if you prefer a thinner sauce.
Add the broccoli, cauliflower and bacon to a baking dish. Pour over the cheese sauce and top with the remaining cheddar and mozzarella.
Bake in the oven for 20 minutes until the cheese is bubbling and slightly golden on top.

Notes

I like to top my Keto mac n cheese with cracked black pepper and 1 teaspoon of chopped chives. If you are a bacon person, you could also sprinkle over more chopped streaky bacon!
Store in the fridge for up to 3 days. This recipe freezes well, too.
One portion contains 7.9 g net carbs.

Nutrition Information

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Calories 465kcal (23%) Total Carbohydrates 11.4g Protein 13.5g (27%) Fat 43.1g (66%) Saturated Fat 23.8g (119%) Potassium 565mg (16%) Fiber 3.5g (14%) Sugar 4.6g (9%)