Description
A cheesy, comforting casserole of tender broccoli and cauliflower wrapped in a rich, creamy sauce with savory sausage, perfect for weeknights.
Ingredients
Scale
- 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