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Keto Broccoli Cauliflower Casserole - Creamy, Cheesy, and Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Broccoli florets – Fresh or frozen. Fresh gives the best texture.
  • Cauliflower florets – Pairs perfectly with broccoli and soaks up the sauce.
  • Cream cheese – Softened, for a smooth sauce.
  • Heavy cream – Adds richness and keeps it keto.
  • Shredded cheddar cheese – Sharp cheddar gives bold flavor.
  • Shredded mozzarella – Melts beautifully for that stretchy top.
  • Grated Parmesan – For savory depth and a golden finish.
  • Butter – Helps sauté and rounds out the sauce.
  • Garlic – Freshly minced for best flavor.
  • Onion powder – Adds sweetness without the carbs of a full onion.
  • Dijon mustard – A small amount brightens the sauce.
  • Smoked paprika – Optional, for a hint of warmth.
  • Salt and black pepper – To taste.
  • Crushed red pepper flakes – Optional, for a little heat.
  • Chopped bacon – Optional, for smoky crunch.
  • Fresh chives or parsley – For garnish.

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole dish.
  2. Prep the veggies: Cut broccoli and cauliflower into bite-sized florets. You’ll want roughly 4 cups of each.
  3. Par-cook the florets: Steam or blanch for 3–4 minutes until just tender but still crisp. Drain well and pat dry to avoid watery casserole.
  4. Sauté aromatics: In a large skillet over medium heat, melt 2 tablespoons butter. Add garlic and cook 30–60 seconds until fragrant.
  5. Make the sauce: Lower heat and whisk in 6 ounces softened cream cheese until smooth. Slowly pour in 1 cup heavy cream, whisking to combine. Stir in 1 cup shredded cheddar, 1/2 cup mozzarella, and 1/4 cup Parmesan. Add 1 teaspoon Dijon, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and a pinch of red pepper flakes if using. Season with salt and pepper.
  6. Taste and adjust: The sauce should be well-seasoned and slightly thick. If too thick, add a splash of cream.
  7. Combine: Add the drained broccoli and cauliflower to the skillet, stirring to coat every piece. If your skillet is small, mix in a large bowl instead.
  8. Assemble: Transfer to your prepared baking dish. Top with remaining 1/2 cup cheddar, 1/2 cup mozzarella, and 2–3 tablespoons Parmesan. Sprinkle cooked, chopped bacon on top if using.
  9. Bake: Bake for 18–22 minutes, until the top is bubbling and lightly browned. For extra color, broil for 1–2 minutes at the end.
  10. Rest and garnish: Let it sit 5–10 minutes to set. Finish with chopped chives or parsley.