This cheesy, comforting casserole delivers tender broccoli and cauliflower wrapped in a rich, creamy sauce with savory sausage. It’s low in carbs, high in flavor, and perfect for weeknights or a cozy weekend dinner. The top bakes to a golden, bubbly crust while the veggies stay just tender. If you enjoy hearty veggie bakes with a sweet-savory edge, try this caramelized maple-dijon roasted apples and carrots for a complementary side: caramelized maple-dijon roasted apples and carrots.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 540 kcal
- Protein: 20 g
- Carbohydrates: 8 g
- Fat: 48 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 700 mg
Why Make This Keto Broccoli and Cauliflower Au Gratin with Sausage
This dish is cheesy, savory, and satisfies comfort-food cravings without the carbs. The combination of broccoli and cauliflower gives a nice texture contrast. Sausage adds hearty protein and a smoky flavor. The sauce is rich and creamy, coating each floret. It comes together quickly and reheats well, making it great for meal prep or a busy weeknight. The top browns and bubbles in the oven, releasing a warm, savory aroma that fills the kitchen.
How to Make Keto Broccoli and Cauliflower Au Gratin with Sausage
You’ll sauté the veggies briefly, mix a creamy cheese sauce with sausage, combine everything, then bake until golden. Work in stages so the sauce stays thick and the vegetables hold some bite. Use full-fat dairy for the best texture. Taste and adjust seasoning before baking.
Ingredients:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup cooked sausage, crumbled
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a baking dish with a little oil or butter. Chop broccoli and cauliflower into bite-sized florets if needed. If your sausage is not cooked, cook and crumble it ahead of time.
Step 2: Sautéing the Vegetables
In a large skillet, heat the olive oil or butter over medium heat. Add the broccoli and cauliflower. Sauté for about 5–7 minutes until they become just tender and bright in color. Season lightly with salt and pepper. This step reduces excess moisture and brings out a light nutty flavor.
Step 3: Mixing the Cheese Sauce and Sausage
In a mixing bowl, combine the heavy cream, shredded cheese, Parmesan cheese, garlic powder, salt, and pepper. Stir until smooth. Fold in the cooked, crumbled sausage. Taste the sauce and adjust seasoning — a little extra pepper or a pinch of salt can make a big difference.
Step 4: Baking and Finishing
Stir the cream and sausage mixture into the sautéed vegetables, ensuring they are evenly coated. Transfer everything to the greased baking dish. Top with additional shredded cheese if desired for an extra golden crust. Bake for 25–30 minutes, or until the top is golden and bubbly. Allow to cool for a few minutes before serving so the sauce firms up slightly.
How to Serve Keto Broccoli and Cauliflower Au Gratin with Sausage
Serve hot and bubbly straight from the oven. Garnish with chopped fresh parsley or a sprinkle of extra Parmesan for color and brightness. Pair it with a simple green salad or steamed greens for a full meal. For a brunch twist, serve with a fried egg on top. The creamy texture and savory sausage make it a satisfying main or a hearty side.
How to Store Keto Broccoli and Cauliflower Au Gratin with Sausage
- Refrigerator: Cool completely, cover tightly, and refrigerate for up to 4 days.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. You can also reheat single servings in the microwave for 1–2 minutes.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating in the oven. Note: freezing may slightly change the texture of the vegetables and sauce.
Expert Tips for Perfect Keto Broccoli and Cauliflower Au Gratin with Sausage
- Use full-fat heavy cream and cheese for a smooth, stable sauce that won’t separate.
- Sauté the vegetables to remove excess water. This prevents a thin, watery sauce in the bake.
- If your sausage is fatty, drain excess grease before combining to keep the bake from becoming greasy.
- For a crisp top, broil for 1–2 minutes at the end of baking. Watch closely to avoid burning.
- Let it rest 5 minutes before serving so the sauce sets and is easier to plate.
- To reduce sodium, use low-sodium sausage or rinse crumbled cooked sausage briefly in a sieve.
- Add a crunchy topping: mix 1/4 cup almond flour with 1 tbsp melted butter and sprinkle on top before baking for a keto-friendly crust.
Delicious Variations
- Spicy Sausage Au Gratin: Use spicy Italian sausage or add 1/2 tsp red pepper flakes.
- Vegetarian: Omit sausage and add sautéed mushrooms or toasted walnuts for texture.
- Cream Cheese Twist: Replace half the heavy cream with 4 oz cream cheese for extra tang and thickness.
- Herb & Garlic: Stir in 1 tsp fresh thyme and 1 minced garlic clove for aromatic depth.
- Bacon & Leek: Replace sausage with crisp bacon and sautéed leeks for a smoky-sweet combo.
Frequently Asked Questions
Q: Can I use milk instead of heavy cream?
A: Milk is thinner and will make the sauce less rich. For a thicker, keto-friendly sauce, use heavy cream. You can use half cream and half cream cheese if you want less cream but still a creamy texture.
Q: Can I make this ahead of time?
A: Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if the dish goes in cold.
Q: Is this recipe freezer-friendly?
A: Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until bubbling.
Q: How do I keep the vegetables from getting mushy?
A: Sauté them briefly and avoid overcooking before baking. Also, don’t overcook in the oven; bake until just heated through and bubbly.
Q: Can I use different cheeses?
A: Yes. Cheddar gives sharp flavor; mozzarella melts into stretchy goodness. Gruyère or fontina work well for a richer, nuttier profile. Avoid very watery cheeses.
Q: How can I reduce the sodium?
A: Use low-sodium sausage or cook a plain sausage and season it yourself. Cut back on added salt and use fresh herbs for flavor.
Q: Can I make this dairy-free?
A: It’s challenging while staying keto. You can try full-fat coconut cream and dairy-free cheeses, but texture and flavor will differ significantly.
Q: What if my sausage is raw?
A: Cook it fully in a skillet, crumble, and drain excess fat before mixing into the sauce.
Conclusion
This Keto Broccoli and Cauliflower Au Gratin With Sausage is an easy, satisfying low-carb meal with a creamy interior and golden top. It’s full of savory, cheesy flavor and makes a great weeknight dinner or a dish to bring to a potluck. For the original recipe and full details, visit Keto Broccoli and Cauliflower Au Gratin With Sausage (https://stylishcravings.com/keto-broccoli-and-cauliflower-au-gratin-with-sausage/). Give it a try — the cheesy aroma and tender florets are worth it.
Print
Keto Broccoli and Cauliflower Au Gratin with Sausage
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
A cheesy, comforting casserole of tender broccoli and cauliflower wrapped in a rich, creamy sauce with savory sausage, perfect for weeknights.
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup cooked sausage, crumbled
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish with a little oil or butter. Chop broccoli and cauliflower into bite-sized florets if needed.
- In a large skillet, heat the olive oil or butter over medium heat. Add the broccoli and cauliflower. Sauté for about 5–7 minutes until they become just tender and bright in color. Season lightly with salt and pepper.
- In a mixing bowl, combine the heavy cream, shredded cheese, Parmesan cheese, garlic powder, salt, and pepper. Stir until smooth. Fold in the cooked, crumbled sausage.
- Stir the cream and sausage mixture into the sautéed vegetables, ensuring they are evenly coated. Transfer everything to the greased baking dish. Top with additional shredded cheese if desired. Bake for 25–30 minutes, or until the top is golden and bubbly.
- Allow to cool for a few minutes before serving.
Notes
For a crisp top, broil for 1–2 minutes at the end of baking. Let it rest 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 700mg
- Fat: 48g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
