Easy Keto Broccoli & Cauliflower Au Gratin with Sausage
A creamy low-carb casserole featuring broccoli, cauliflower, and smoked sausage, perfect for weeknight dinners that the family will love.
Ingredients
Vegetables and Sausage
- 1 head cauliflower, cut into florets You can use a pre-chopped bag for convenience.
- 1 head broccoli, cut into florets Briefly steamed or blanched.
- 12 oz smoked beef sausage, sliced into rounds
Sauce Ingredients
- 2 Tbsp butter
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups shredded cheddar cheese Or a blend you prefer.
Seasoning
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large skillet over medium-high heat, brown the beef sausage slices until they’re golden and slightly crisp around the edges, about 5–7 minutes. Remove and set aside.
- In a saucepan, melt the butter over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- Lower the heat and incorporate the softened cream cheese, stirring until it blends smoothly with the onions. Gradually whisk in the heavy cream, simmering for 3–5 minutes until the sauce thickens slightly.
- Remove the pan from the heat and fold in the shredded cheddar until the sauce is smooth. Season with salt and pepper to your liking.
- In a large bowl, combine the broccoli and cauliflower florets with the browned beef sausage. Pour the cheese sauce over the mix and toss to ensure everything is evenly coated.
Baking
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Bake for 15–20 minutes until the casserole is bubbling and the top is lightly golden. For an extra crispy topping, broil for 1–2 minutes—just keep an eye on it!
- Allow the dish to rest for a few minutes before serving, letting the flavors meld beautifully.
Notes
Garnish with fresh herbs like parsley or chives, pair with a salad for balance, serve with extra melted cheese on top. Store leftovers in an airtight container in the fridge for up to 4 days. Freezing is possible; wrap tightly and use within two months.