Description
A comforting casserole packed with vibrant winter vegetables and a rich, creamy cheese sauce that’s low in calories and full of flavor.
Ingredients
Scale
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 1/2 cups sliced carrots
- 2 tbsp butter
- 2 tbsp almond flour
- 2 cups unsweetened milk of choice
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
- 2 tbsp crushed pork rinds or almond flour topping (optional)
- 1 tbsp chopped parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Steam or boil the cauliflower, broccoli, and carrots just until tender-crisp, about 3–5 minutes.
- Drain them well.
- Melt the butter in a saucepan over medium heat.
- Whisk in almond flour and cook briefly to form a roux, about 1 minute.
- Gradually whisk in the warm milk, cooking until slightly thickened, about 3-5 minutes.
- Stir in garlic powder, nutmeg, salt, and black pepper.
- Add the cheddar and Parmesan cheeses, stirring until melted into a smooth sauce.
- Place the vegetables in a large bowl or casserole dish, pouring the cheese sauce over them.
- Toss gently to coat the vegetables.
- Transfer the mixture to a baking dish and sprinkle the optional topping over the top.
- Bake for 20–25 minutes until bubbly and lightly golden.
- Broil for an additional 2–3 minutes, watching closely.
- Let the casserole rest for 5–10 minutes before serving.
- Sprinkle with chopped parsley just before serving.
Notes
For make-ahead preparation, assemble the vegetable mix and sauce separately a day in advance and bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg