Keto Broccoli and Cauliflower Au Gratin With Sausage
A comforting baked dish combining cauliflower, broccoli, and smoked sausage in a rich, creamy cheese sauce, perfect for family dinners or weeknight meals.
Ingredients
Base veg
- 1 head cauliflower florets Buy pre-chopped to save time.
- 1 head broccoli florets Lightly steamed so they don’t go mushy.
Protein & flavor
- 12 oz sliced smoked beef sausage Smoked turkey kielbasa works great.
Sauce & aromatics
- 2 tbsp butter For sautéing onions — salted is fine.
- 1 medium onion, diced Softens and sweetens the sauce.
- 2 cloves minced garlic Or more if you like.
Creamy binder
- 8 oz cream cheese, softened So it blends smooth.
- 1 cup heavy whipping cream Keeps it rich and silky.
- 2 cups shredded cheddar cheese Mix sharp and mild for depth.
Instructions
Preparation
- Preheat oven to 375°F. Cut cauliflower into bite-sized florets if not pre-chopped; steam broccoli for 2-3 minutes until just bright green and slightly tender. Dry them well.
Cooking
- In a large skillet, melt butter over medium heat. Add diced onion and cook until translucent (about 4-5 minutes). Toss in sliced smoked beef sausage and brown for 3-4 minutes. Add minced garlic for the last 30 seconds.
- Lower heat and stir in softened cream cheese until melted. Gradually add heavy cream, whisking to create a smooth sauce. Stir in 1½ cups shredded cheddar until melted and silky. Season with salt and pepper to taste.
- In a baking dish, mix the cauliflower, broccoli, and beef sausage mixture. Pour the cheese sauce evenly over everything. Top with the remaining ½ cup cheddar. Bake for 20–25 minutes until bubbling and golden on top.
Notes
Let cool, cover tightly, and refrigerate up to 4 days. Portions can be frozen for up to 3 months. Reheat in the oven or microwave.