Tender roasted vegetables are covered in a rich, cheese sauce and topped with crunchy bacon in this Cheesy Broccoli Cauliflower Casserole! It’s the perfect keto side dish or healthy dinner.
This cheesy broccoli and cauliflower casserole is the perfect balance of healthy and indulgent! Nutritious vegetables are roasted for amazing flavor, then finished in a luscious cheddar and parmesan sauce and crunchy bacon. It’s the perfect recipe for people who normally don’t love their veggies!
It’s a great side dish for grilled meats or can be a healthy, light dinner on its own. You’ll love how versatile this easy keto casserole can be!
Ingredients
Here’s a quick overview of what you’ll need for this keto casserole. Find exact measurements in the printable recipe card at the bottom of the page.
- Broccoli and Cauliflower – I used fresh florets for quick cooking and the best texture. I have not tried this with frozen vegetables.
- Bacon – Raw, cut into small pieces. You can use pre-cooked bacon to save time, but you’ll need a little cooking oil or butter to replace the bacon grease the garlic is sauteed in.
- Garlic – Minced. You probably could replace this with 1/2 teaspoon of garlic powder, but I used freshly minced garlic for the best flavor.
- Almond milk – Unsweetened. You can replace this with dairy milk if you prefer, but it will increase the carbs.
- Heavy whipping cream – Make sure to scrape out ALL of the cream from the measuring cup as it’s very thick, and a lot of it will stick to the cup. I’ve not tried this with any substitutions.
- Cream cheese – Softened. Make sure to set the cream cheese out ahead of time to soften as cold cream cheese has a very hard time melting into a smooth consistency.
- Cheddar cheese – Shredded. You won’t use all of this at once. Freshly shredded cheese will melt smoother than the pre-shredded cheese in a bag at the store.
- Parmesan cheese – Grated. You can use freshly grated or the kind in the green can at the store.
How to make a keto broccoli cauliflower casserole
This casserole is super simple and only requires a skillet and a casserole dish. Here’s a step-by-step guide for making this keto dinner.
Roast veggies
Preheat the oven to 400 degrees F while you measure out all of your ingredients. Once hot, grease a baking dish (I used 11×7 dish) and add in your broccoli and cauliflower florets. Roast the vegetables in the oven for 10 minutes while you prepare the cheese sauce.
Cook bacon
Grab a medium-sized skillet and warm over medium heat. Add in the bacon pieces and cook until browned, then remove with a slotted spoon and place on a paper towel-lined plate. Drain off all the bacon grease except 1-2 teaspoons.
Make the sauce
Return the pan to the stove, but reduce the heat to low. Add in your minced garlic and sauté until fragrant. Add the almond milk, heavy cream, and softened cream cheese. Stir until the cream cheese has melted completely. Sprinkle in one cup of cheddar cheese, stirring until melted. Finally, bring the cheese sauce to a slight simmer and stir constantly until it has thickened.
Assemble casserole
Add half of the cooked bacon pieces to the roasted broccoli and cauliflower. Pour the cheese sauce over the vegetables and top with the remaining shredded cheddar and parmesan cheese.
Bake
Bake the casserole for 20-25 minutes until the cheese has begun to brown. Remove the veggie casserole from the oven and allow it to rest 5-10 minutes to allow the sauce to thicken as it cools. Top with the remaining bacon pieces for a great crunch. Other optional garnish choices: cracked pepper, fresh herbs like parsley or thyme, maybe some hot sauce if you like to spice it up.
What to serve with Broccoli Cauliflower Casserole
This delicious recipe is hearty and can be an amazing meal all on its own! Add a Keto Dinner Roll and a Rosemary Gin Fizz for complete dinner under 11 net carbs. If the casserole is your main entree, there are tons of keto breads, biscuits, and rolls you could pair with the dinner, and these keto cocktails help round out any menu! You could also add a protein like Garlic Butter Steak Bites or Instant Pot Chicken Breasts to bulk up the meal without adding a ton of carbs.
More easy meal prep proteins to serve:
Storage & Reheating Instructions:
Allow the casserole to cool completely, then cover with a lid or place in an airtight container and store in the fridge up to 4 days. To reheat, place a single serving on a plate, cover, and microwave at 50% power in 1-minute increments. You could also reheat in the oven at 350 degrees for about 10 minutes. Consider keeping it covered for the first 5-8 minutes to prevent the cheese from browning too much. I have not tried freezing this and am not sure how it would hold up.
Tips & Suggestions
- Get it super smooth – For a velvety sauce, you really want to take the time to allow the cream cheese to soften at room temperature before starting. Freshly shredded cheese melts better as well. You could use an inversion blender to get any stubborn clumps of cream cheese if necessary.
- Make it your own – This casserole is an amazing base if you want to put your own twist on it! Feel free to add cayenne, paprika, cumin, Italian herbs, Cajun blends, hot sauce, whatever you like to that cheese sauce! You can season and taste it as you go. I recommend going very easy on any seasonings with salt because the cheeses and bacon add salt on their own. Switch up the cheese or use a blend of several favorites for the perfect meal!
- Prep ahead of time – If you want a fresh, 30-minute weeknight dinner, you can prep this on your prep day! Roast the veggies for 10 minutes, allow to cool, then refrigerate up to 3 days. Make the sauce, allow it to cool, then it will store in the fridge up to 5 days. The bacon can also be cooked ahead and refrigerated up to 4-5 days (or frozen for a couple months). Store all components in separate airtight containers, then assemble and bake when you’re ready.
More keto casserole recipes
Cheesy Broccoli Cauliflower Casserole
Equipment
Ingredients
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 4 slices bacon cut into small pieces
- 1 teaspoon minced garlic
- 1 cup unsweetened almond milk or milk
- ¼ cup heavy whipping cream
- 3- ounce cream cheese softened
- 1 ½ cup shredded cheddar cheese you will not use all at once
- ¼ cup grated parmesan cheese
Instructions
- Preheat oven to 400 degrees F.
- Begin by adding the broccoli and cauliflower to a lightly greased 11×7 baking dish. Place the baking dish in the oven and allow the vegetables to roast for 10 minutes while you prepare the cheese sauce.
- Brown the bacon pieces over medium heat until crisp in a medium-sized skillet. When the bacon has browned, remove from the skillet and set aside. Drain off all of the bacon grease except about 1-2 teaspoons.
- Reduce the heat to low, add the minced garlic, and saute until fragrant.
- Add the milk, heavy cream, and cream cheese. Stir until the cream cheese has melted completely. Stir in one cup of cheddar cheese until melted. Bring the cheese sauce to a slight simmer, stirring constantly until it has thickened.
- Add half of the cooked bacon pieces to the roasted broccoli and cauliflower. Pour the cheese sauce over the vegetables and top with the remaining shredded cheddar and parmesan cheese.
- Bake the casserole for 20-25 minutes until the cheese has begun to brown on top.
- Before serving, allow the casserole to rest 5-10 minutes to allow the cheese sauce to thicken, top with the remaining bacon pieces.
