This Easy Cheesy Broccoli Loaded Cauliflower Casserole is the side dish that will make your family love vegetables! Low carb, gluten/grain/sugar free and keto friendly too!
Say that 10 times fast.
For real though. That is one MOUTHFUL of a title.
But, ACTUALLY, just foreshadowing the fact that you’re gonna want A LOT of mouthfuls of this loaded cauliflower recipe. <– YES, you WILL want to eat your vegetables. BELIEVE IT.
I betcha even the “veggie hating” critters (ie: family) that you live with are gonna be singing the cauliflower broccoli song when this low carb cauliflower casserole hits their taste buds.
No idea what that sounds like. Just FYI.
Anyway. This healthy broccoli casserole is RLY RLY that good you guys. The kind of good that you only think will happen when you decide to GRAB hold of the fact that you can eat whatever you want for dinner because, HELLO you’re and adult, so you eat eggless chocolate chip cookies.
BUT, liiike, actually healthy and a TOTALLY acceptable choice for dinner because VEGETABLES and NOURISHMENT.
Not that cookies don’t nourish you. They nourish your SOUL.
Butttt, we’re not talking about that with this tasty veggie recipe.
3 things that are gonna make you go “YAH” about this keto loaded cauliflower:
- It’s only S-I-X ingredients. Salt and peppa don’t count because, UMM, who does not have these things?
- There’s bacon. Automatic win at all things good and delicious in life.
- There’s A LOT of cheese. See above re: winning at all things good and delicious.
There is ALSO a HEFTY power-packed-protein Greek yogurt punch to fuel your muscles AND keep you full. I don’t know about you, but when I face veggie-packed dinners, I KNOW that I am going to be hungry approximately .056 minutes later. Greek yogurt makes this NOT SO.
Buuuut, I need to get a little bossy for a second because you NEEDA know a few KEY, VRY VRY important thing that will land you in the camp of veggie BLISS, and not watery-yucky-veggies when making this easy cheesy broccoli loaded cauliflower casserole:
- Maybe roasting the broccoli/cauli first sounds a little weird to you. You’re debating skipping it and just tossing raw veggies with the other ingredients, sticking it in the oven and calling it good.
DO NOT DO THIS.
It’s not like making a Rainbow cauliflower casserole, Cajun cauliflower tater tots casserole or chicken enchilada casserole with cauliflower, where a little water is NO BIG.
Just like in the Low Carb Baked Cauliflower Au Gratin, the veggies will release all their water while cooking and you’ll have a puddle-y, swimming casserole of ICK.
- Like the above, you’re also suspiciously eyeing the step to press out the moisture from the roasted veggies.
AGAIN. NO.
Like the above, this will also lead to a watery cauliflower casserole experience and you don’t want that. Trust me, it happened to me 6 TIMES while perfecting this recipe.
There was a lot of soggy casserole eating in the FFF household. AVOID THIS.
Final bossy point:
Use full fat yogurt please and thank you. None of that nonfat business. Which, like your smart-thinking-brain already probably guessed, is also due to the water content of nonfat yogurt being NOT good for your casserole eating adventures.
Bossy Taylor OVER. PHEW. Thank you for sticking with me.
If you’re looking for a veggie recipe, that is gonna actually make you excited to eat things from the EARTH, this easy-peasy loaded cauliflower is YOUR jam.
Ingredients
- 2 slices Bacon
- 3 cups Broccoli cut into large florets, 180 grams
- 2 1/2 cups Cauliflower cut into large florets, 240 grams
- 1/2 teaspoon Sea Salt
- 1/2 cup Parmesan Cheese finely grated and tightly packed, 4 ounces
- 2/3 cup Plain Greek Yogurt don’t use nonfat
- 1 tablespoon Garlic minced
- pinch of Ground Black Pepper
Instructions
- Pre heat oven to 400°F and spray an 8×8 inch pan with oil.
- Cook the slices of bacon in a large pan on medium heat until golden brown and crispy, about 3-4 mins per side, flipping once. Transfer to a paper towel-lined plate and pat the excess fat off. Set aside. Do not discard the bacon fat in the pan.
- Add the broccoli and cauliflower to a large bowl. Pour over the bacon fat and toss until the vegetables are coated. Add in the salt and toss to coat.
- Spread the vegetables in a single layer on a cookie sheet, making sure to not crowd them. Bake until the vegetables begin to release their moisture and the cauliflower just begins to become fork tender, about 10 minutes.
- Lay some paper towel out on the counter and use a spoon to transfer the roasted veggies onto it in a single layer. Use another layer of paper towel on top to press out the moisture. Don’t smash the vegetables but try to get out as much moisture as you can. Repeat with another layer of paper towel on top. *
- Place the vegetables back into the bowl and add all the remaining ingredients. Stir until everything is mixed and coated in the yogurt. Chop up the bacon slices and stir them in.
- Transfer to the prepared pan, packing the vegetables together. Then bake, uncovered, until the cheese is melted and bubbly and begins to brown, about 20 minutes.
- Let stand for 5 minutes and then DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE SMART POINTS: 6 POINTS+: 6. OLD POINTS: 5
(per 1/4 of the casserole)
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Tori Cooper says
Yumminess! This is definitely a way to get my family to eat more veggies. Thanks for sharing it, Taylor!
Taylor Kiser says
You’re welcome girl! Happy weekend!
Chantal says
Can we use sour cream instead of yogurt, since on keto you shouldn’t eat any yogurt?
Taylor Kiser says
Sure go for it!
Emily says
Full fat yogurt is where it’s at. And I feel like you’re definitely looking my way when you told us not to short cut and not press the moisture out; cause I am GUILTY of short cutting, only out of impatience or rushing too.
Taylor Kiser says
Full fat yogurt is SO good. I can’t believe I ate fat free for so long!
I know it’s extra work, but it’s SO worth it! 🙂
Karly says
Super excited about this! Can’t wait to try!
Taylor Kiser says
Hope you love it!
Susie says
OMG thank you for sharing this wonderful casserole. Made it today and even my husband who does not like casseroles loved it. Will make this again and again.
Taylor Kiser says
Yay! I am so happy you loved it!
Barbara Adamich says
It’s in the oven right now!! Very excited to take that first bite. We used turkey bacon instead of pork. All my Keto literature says that full fat greek yogurt is an acceptable keto food. “5 ounces (150 grams) of plain Greek yogurt provides 5 grams of carbs and 11 grams of protein. That amount of cottage cheese provides 5 grams of carbs and 18 grams of protein5 grams of carb” (healtlline 16 foods to eat on a keto diet) is one example of listing greek yogurt as a keto approved food. But I imagine sour cream is delish too! Thanks for this recipe!!
Taylor Kiser says
I hope that you love it!
Chris says
Hello. Hoping to make this tonight but have a question. I weigh everything so that I can track it. The numbers you have for broccoli and cauliflower seem off. It says 3 cups or 180 grams and 2.5 cups or 240 grams. I just want to make sure I get it perfect. Are these the correct weights or do you have some advice on how to know exactly how much to buy?
Taylor Kiser says
Hi Chris, I want to take a second to encourage you to not be so obsessive with tracking. I share a lot on my thoughts on this on my food freedom tab 🙂 as someone recovered from an eating disorder, that kind of thing can become very unhealthy.
And yes these are the correct weights., they’re different ingredients so have different weights.
Dawn says
Have you tried other cheese like maybe a sharp cheddar, monterey jack, or mozzarella in this? Just curious because i have all the other ingredients but no parmesean and cant get to the store. Seems like any cheese would be good right?
Taylor Kiser says
Hi, Dawn! I have not, but I would love to know what other cheese you used and how it turned out for you! Thanks!
Tonya says
Question: I want to make this for a church dinner…..Is it possible to make it a day ahead and then reheat before serving?
hausea says
Hi Tonya! You can definitely prepare this dish a day ahead and then reheat it before serving at your church dinner. Here’s how you can do it:
1. Follow the recipe as instructed, from steps 1 through 7.
2. Once the dish has finished baking, let it cool down completely.
3. After it has cooled, cover it with aluminum foil or plastic wrap, and refrigerate it overnight.
4. The next day, before serving, preheat the oven to 350°F (175°C).
5. Remove the foil or plastic wrap, and reheat the dish for about 20-25 minutes, or until it’s heated through and the cheese on top is bubbly.
Keep in mind that reheating times may vary depending on your oven, so keep an eye on the dish as it reheats. Enjoy the dinner and I hope the dish is a hit at your church!