This loaded cauliflower broccoli casserole with bacon is an easy keto/low-carb recipe that’s ready in 30mn and tastes incredible.
Loaded Cauliflower Broccoli Casserole: This recipe for a great side dish or main course that is keto/low-carb is loaded with broccoli and bacon. One of the greatest ways to serve a low-carb meal on a hectic evening is with this simple, kid-friendly casserole. Have fun!
INGREDIENTS LIST FOR THE LOADED CAULIFLOWER BROCCOLI CASSEROLE
- 8 crispy fried bacon pieces
- ½ large head of cauliflower, divided into little pieces
- ½ head of broccoli, chopped into florets
- half a cup of sour cream
- ½ cup softened cream cheese
- One tablespoon of optional mayonnaise
- 1/4 tsp black pepper, or according to flavor
- Two cups of shredded Monterrey Jack and cheddar cheese
- A garnish of three teaspoons of freshly chopped parsley
DIRECTIONS
- To prepare the broccoli casserole with loaded cauliflower: Set the oven temperature to 370ºF (190ºC).
- In a large skillet, fry the bacon until crumbly and crispy. Remove excess fat and place aside.
- Steam broccoli and cauliflower for 15 to 20 minutes, or until they are soft. Alternately, microwave for 7 or 8 minutes while adding 1 cup of water.
- In a big bowl, mix together the cream cheese, sour cream, mayonnaise, and black pepper. Mix thoroughly to incorporate the steamed broccoli and cauliflower florets, half of the bacon, one cup of the cheese mixture, and half of the parsley.
- Transfer to a baking dish that has been lightly oiled, then sprinkle the remaining cheese and bacon on top.
- Bake the baking dish for 20 minutes with the foil covering it. After taking off the aluminum foil, bake for a further five to ten minutes, or until the cheese starts to brown and bubble. Present the broccoli casserole with stuffed cauliflower right away. Have fun!
TIPS FOR THE LOADED CAULIFLOWER BROCCOLI CASSEROLE RECIPE
This casserole of cauliflower and broccoli tastes great as a side dish or as a main course! Ideal for individuals seeking a vegetarian dish without excessive amounts of rice and potatoes to satisfy their carb needs. Here are some pointers to ensure perfection.
You can also add chopped carrots or any other sturdy vegetable that won’t wilt in the oven, like celery.
You could use frozen veggies, but before baking, you would need to defrost and drain them a little. If not, increase the baking time by five to ten. and reduce the amount of sour cream slightly to keep the dish from being too thin.
You can use any mix of broccoli and cauliflower or just one of the two in this casserole recipe.Gruyere and Gouda are two other fantastic cheeses to pair with this cauliflower and broccoli casserole. Play around with them and enjoy yourself!
In most cases, the best option when baking a casserole is glass or pyrex. They heat up more slowly, but they transfer heat quite effectively and become extremely hot.
HOW TO MAKE THE BROCCOLI CAULIFLOWER CASSEROLE AHEAD
If you would like to make this loaded casserole in advance, follow the recipe instructions through step 5 and keep everything covered in the fridge. Take the broccoli-cauliflower casserole out of the refrigerator at least 30 minutes before baking, cover it with foil, and bake it according to the recipe.
HOW LONG TO KEEP THE LOADED CAULIFLOWER BROCCOLI CASSEROLE
Any leftover dish can be refrigerated and consumed within two to three days. To prevent the vegetables from getting mushy, reheat the leftovers in the microwave, covered. The leftover dish can be frozen for up to two or three months in a freezer container if necessary.
MORE CASSEROLE RECIPES YOU MIGHT LIKE
- Fajita Chicken Casserole
- Spinach Chicken Casserole with Cream Cheese and Mozzarella
- Jalapeño Popper Chicken Casserole
- French Onion Chicken Casserole
