Are you craving a mouthwatering dish that's both incredibly delicious and diet-friendly? Look no further! This Low Carb Broccoli and Cauliflower Gratin with Sausage is about to become your new obsession. Imagine a creamy, cheesy masterpiece packed with nutritious vegetables and savory sausage that will make your taste buds dance with joy while keeping your carb count in check. Whether you're following a low-carb lifestyle or simply looking for a crowd-pleasing meal that doesn't compromise on flavor, this recipe is your ultimate culinary solution!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 lb sausage, cooked and crumbled
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray.
- Wash the broccoli and cauliflower florets thoroughly. Cut any large florets into bite-sized pieces to ensure even cooking.
- In a large skillet, cook the sausage over medium-high heat, breaking it into small crumbles. Cook until the sausage is fully browned and no pink remains, about 8-10 minutes.
- Drain any excess fat from the cooked sausage and set aside.
- Steam the broccoli and cauliflower florets for 3-4 minutes until they are slightly tender but still crisp. Alternatively, you can blanch them in boiling water.
- Drain the vegetables and pat them dry with paper towels to remove excess moisture.
- In a mixing bowl, combine the heavy cream, half of the cheddar cheese, and half of the Parmesan cheese. Season with salt and pepper to taste.
- Arrange the steamed broccoli and cauliflower florets in the prepared baking dish.
- Sprinkle the cooked sausage crumbles evenly over the vegetables.
- Pour the cream and cheese mixture over the vegetables and sausage, ensuring even coverage.
- Top with the remaining cheddar and Parmesan cheeses.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown and the edges are bubbly.
- Remove from the oven and let rest for 5 minutes before serving to allow the gratin to set.
- Serve hot as a main dish or side dish, garnished with fresh herbs if desired.
Tips
- Pat your vegetables dry after steaming to prevent excess moisture from making your gratin watery.
- Use high-quality sausage for maximum flavor - consider spicy Italian or mild breakfast sausage for different taste profiles.
- For extra crispiness, broil the gratin for 2-3 minutes at the end of cooking to create a golden, crispy cheese topping.
- Let the gratin rest for 5 minutes after baking to allow the sauce to set and make serving easier.
- For a more complex flavor, try adding a sprinkle of garlic powder or fresh thyme to the cream mixture.
- If you're meal prepping, this gratin reheats beautifully and can be stored in the refrigerator for up to 3 days.
- For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free cheese alternatives.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 22g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 95mg
