Fat-Rich Broccoli Cauliflower Cheese Casserole
Fat-Rich Broccoli Cauliflower Cheese Casserole
Ingredients
For the Vegetables
- 4 cups fresh broccoli florets
- 4 cups fresh cauliflower florets
- 1 tablespoon ghee
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Rich Cheese Sauce
- 1/4 cup unsalted butter
- 4 ounces cream cheese, softened
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
For the Topping
- 1/2 cup pork rinds, crushed
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons melted butter
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with ghee or avocado oil.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, toss the broccoli and cauliflower florets with 1 tablespoon of ghee, garlic powder, onion powder, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 3
Spread the seasoned vegetables in a single layer on a baking sheet. Roast for 15-20 minutes, or until tender-crisp. Do not overcook, as they will cook further in the casserole.
⏱️ 20 min•🌡️ 375
- 4
While vegetables roast, prepare the cheese sauce. In a medium saucepan over medium heat, melt the 1/4 cup unsalted butter. Add the softened cream cheese and whisk until smooth.
⏱️ 5 min
- 5
Gradually whisk in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low. Stir in 1 1/2 cups of the shredded sharp cheddar cheese, all of the Monterey Jack cheese, Dijon mustard, smoked paprika, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Stir constantly until cheeses are melted and the sauce is smooth and thickened.
⏱️ 8 min
- 6
Once roasted, transfer the broccoli and cauliflower to the prepared 9x13 inch baking dish. Pour the rich cheese sauce evenly over the vegetables, ensuring they are well coated.
⏱️ 3 min
- 7
In a small bowl, combine the crushed pork rinds, grated Parmesan cheese, and 2 tablespoons of melted butter. Sprinkle this topping evenly over the casserole, then top with the remaining 1/2 cup of shredded sharp cheddar cheese.
⏱️ 2 min
- 8
Bake for 15-20 minutes, or until the casserole is bubbly and the topping is golden brown and crispy. If the topping is browning too quickly, you can loosely tent with foil.
⏱️ 20 min•🌡️ 375
- 9
Remove from oven and let stand for 5 minutes before serving to allow the sauce to set slightly. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fat-Rich Broccoli Cauliflower Cheese Casserole
Ingredients
For the Vegetables
- 4 cups fresh broccoli florets
- 4 cups fresh cauliflower florets
- 1 tablespoon ghee
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Rich Cheese Sauce
- 1/4 cup unsalted butter
- 4 ounces cream cheese, softened
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
For the Topping
- 1/2 cup pork rinds, crushed
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons melted butter
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with ghee or avocado oil.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, toss the broccoli and cauliflower florets with 1 tablespoon of ghee, garlic powder, onion powder, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 3
Spread the seasoned vegetables in a single layer on a baking sheet. Roast for 15-20 minutes, or until tender-crisp. Do not overcook, as they will cook further in the casserole.
⏱️ 20 min•🌡️ 375 - 4
While vegetables roast, prepare the cheese sauce. In a medium saucepan over medium heat, melt the 1/4 cup unsalted butter. Add the softened cream cheese and whisk until smooth.
⏱️ 5 min - 5
Gradually whisk in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low. Stir in 1 1/2 cups of the shredded sharp cheddar cheese, all of the Monterey Jack cheese, Dijon mustard, smoked paprika, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Stir constantly until cheeses are melted and the sauce is smooth and thickened.
⏱️ 8 min - 6
Once roasted, transfer the broccoli and cauliflower to the prepared 9x13 inch baking dish. Pour the rich cheese sauce evenly over the vegetables, ensuring they are well coated.
⏱️ 3 min - 7
In a small bowl, combine the crushed pork rinds, grated Parmesan cheese, and 2 tablespoons of melted butter. Sprinkle this topping evenly over the casserole, then top with the remaining 1/2 cup of shredded sharp cheddar cheese.
⏱️ 2 min - 8
Bake for 15-20 minutes, or until the casserole is bubbly and the topping is golden brown and crispy. If the topping is browning too quickly, you can loosely tent with foil.
⏱️ 20 min•🌡️ 375 - 9
Remove from oven and let stand for 5 minutes before serving to allow the sauce to set slightly. Serve hot.
⏱️ 5 min