Description
A delicious keto-friendly dish featuring broccoli and cauliflower baked with Italian sausage and topped with creamy cheeses.
Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, add the olive oil and Italian sausage. Cook until browned and fully cooked, breaking it apart with a spatula, about 5-7 minutes.
- Add the broccoli and cauliflower florets to the skillet and sauté for another 5 minutes until they are slightly tender.
- In a separate bowl, mix the heavy cream, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using).
- Pour the cream mixture over the sausage and vegetables in the skillet, stirring to combine.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top, followed by the grated Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes
- For added flavor, try using spicy sausage or adding chopped bell peppers.
- You can substitute the heavy cream with coconut cream for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg