This keto-friendly cauliflower broccoli casserole is the perfect side dish to have on the dinner table. Loaded with bacon, cheddar cheese, and sour cream you won’t even miss the potatoes in this dish. I really miss eating potatoes on the keto diet, but thankfully I’ve had cauliflower and broccoli to replace them, and it’s been working out well.
Cauliflower is great as a mash, if you remember my Cauliflower Mash recipe,and recently I tried it in this casserole along with some broccoli, and it was AMAZING! It tastes just like a loaded baked potato minus the potato. Think broccoli cheese rice meats loaded baked potato, and there’s NO rice OR potato! I loaded it with crispy smoked applewood bacon, sharp cheddar cheese, sour cream, and butter.
FOODS TO AVOID ON THE KETO DIET
- Grains
- Starchy Vegetables
- High sugar fruits
- Sweetened yogurts
- Juices
- Honey, Syrup, AND Sugar
- Chips and crackers
- Gluten-free baked goods
FOODS YOU CAN EAT ON THE KETO DIET
- Fish and seafood
- Low-carb veggies
- Cheese
- Avocados
- poultry
- Eggs
- Nuts, seeds and healthful oils
- Plain Greek yogurt and cottage cheese
- Berries
- Unsweetened coffee and tea
- Dark chocolate and cocoa powder
INGREDIENTS FOR THE CAULIFLOWER BROCCOLI CASSEROLE
- Bacon
- Cauliflower
- Broccoli
- Sour cream
- Mayonnaise
- Heavy cream
- Black pepper
- Colby & Monterey jack cheese
- Sharp cheddar cheese
- Chives
Broccoli and cheese is already a classic combination so its kind of a no brainier that it worked. You can get all the fat you need with this recipe with very little to no carbs. Perfect for the keto diet. This casserole is perfect as a side dish. I would use in it in replace of mashed potatoes or mac and cheese. If you want to make this casserole a meal try adding shredded chicken. I’ve made this in the past with shredded chicken and it’s absolutely delicious!
I’m no longer on the keto diet, but I find myself making this loaded cauliflower broccoli casserole all the time! As a go to meal, I like to make this casserole with my garlic butter pork chops and a side salad. The two go together perfectly, and it’s a huge hit with my family. I have also served this with steak (a nice juicy ribeye) and its also good with salmon. Remember, you can also eat this casserole on its own as a meal. If I have leftovers, I sometimes will sue them to make an egg scramble for breakfast in the morning.
WHAT SIZE PAN TO USE?
In the photos, I used an 8×8-inch square pan. I have also made this recipe with a 9×13-inch casserole dish as well. If you’re making this recipe for the holidays, go with the 9×13-inch dish!
HOW TO MAKE BROCCOLI CAULIFLOWER CASSEROLE AHEAD
Tomake this loaded casserole ahead of time, prepare as directed but instead of baking, store everything covered in the refrigerator. Remove from the refrigerator at least 30 minutes before baking, cover with foil and bake thebroccoli cauliflower casseroleas instructed.
HOW LONG TO KEEP LOADED CAULIFLOWER BROCCOLI CASSEROLE
You can store any leftovers in the refrigerator and eat them within two to three days. Reheat the leftovers in the microwaveuncovered so the vegetables don’t get mushy. If you need to keep thecasseroleleftovers longer, freeze in a freezer container and keep them for up to two to three months.
Check out the recipe below!
WATCH ME MAKE THIS CASSEROLE
https://youtube.com/shorts/fkSzKZdHBI0
Loaded Cauliflower Broccoli Casserole
Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This keto friendly cauliflower broccoli casserole is the perfect side dish to have on the dinner table. Loaded with bacon, cheddar cheese, and sour cream you won’t even miss the potatoes in this dish!
Ingredients
- 8 slices of bacon, fried crispy
- 1/2 large head cauliflower, cut into florets
- 1/2 large head broccoli, cut into florets
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon heavy cream
- ¼ teaspoon black pepper
- 1 cup shredded colby & monterey jack cheese
- 1 cup sharp cheddar cheese
- 6 tablespoons chopped fresh chives, divided
Instructions
- Preheat oven to 370 degrees
- Fry the bacon in a large skillet until crispy and crumble. Set aside.
- Steam cauliflower and broccoli until tender, about 15 to 20 minutes.
- Combine the sour cream, mayonnaise, heavy cream, & black pepper in a large bowl. Add the steamed cauliflower & broccoli florets, 1/2 of the bacon, 1 cup sharp cheddar cheese, and 3 tablespoons of chives & mix well.
- Transfer to a baking dish sprayed with cooking spray and top with the Colby, Monterey jack cheese, and the other half of the bacon.
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes or just until cheese is bubbly and beginning to brown. Garnish with remaining chives. Serve immediately.
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 521Total Fat: 45gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 98mgSodium: 797mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 23g
