Broccoli and cauliflower are great vegetables to eat as a side dish while on a ketogenic diet. We are always on the prowl looking for some new way to spice them up. You can only eat steamed so many times before you get bored! This dish is relatively easy to make and has a wonderful hint of dijon that blends so well with the parmesan cheese.
Broccoli and Cauliflower Bake
- 16 Oz Fresh or Frozen Broccoli Florets
- 16 Oz Fresh or Frozen Cauliflower Florets
- 1 1/2 Cups Mayonaisse
- 4 Oz Cheddar Cheese
- 3 Oz Parmesan Cheese
- 4 Green Onions, Chopped
- 2 Tbsp Dijon Mustard
- 1/4 Tsp Cayenne Pepper (Adjust to your taste!)
- 1 Oz Parmesan Cheese (Topping)
- Morton Salt Lite Salt and Black Pepper to Taste
Preheat your oven to 350 degrees. Start off by steaming the broccoli and cauliflower for 6 to 8 minutes. They should remain crisp but tender. Drain the vegetables and season with Morton Salt Lite Salt and pepper. Grease a 9″x13″ baking dish and place all the steamed florets into it. In a separate bowl mix the mayonnaise, cheddar cheese, 3 oz parmesan cheese, green onions, dijon mustard and cayenne pepper. Spoon this mixture over the broccoli and cauliflower in the baking pan and spread it out as evenly as possible. Finally sprinkle the 1 oz portion of parmesan cheese over the top. Bake for 20-25 minutes or until the topping has turned a golden brown.
1/12th of Recipe: 215 Calories, 18.5 G Fat, 6.7 G Protein, 4.4 G Carbs, 1.7 G Fiber, 2.7 G Net Carbs
Adapted from LINDA’S LOW CARB MENUS & RECIPES
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