Broccoli And Cauliflower Cottage Cheese Bake
This keto-friendly broccoli and cauliflower bake is a creamy, cheesy side loaded with crispy bacon, sharp cheddar, and tangy sour cream. It’s an easy low-carb casserole that makes a flavorful alternative to potato dishes.
Equipment
- large skillet
- Steamer basket or pot with lid
- baking dish
Ingredients
- 8 slices bacon fried until crispy and crumbled
- 1/2 large head cauliflower cut into florets
- 1/2 large head broccoli cut into florets
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon heavy cream
- 1/4 teaspoon black pepper
- 1 cup shredded Colby & Monterey Jack cheese
- 1 cup sharp cheddar cheese shredded
- 6 tablespoons chopped fresh chives divided
Instructions
- Preheat the oven to 370°F (about 187°C). Lightly spray or grease a baking dish and set aside.
- In a large skillet over medium heat, cook the bacon until it is crisp. Transfer the cooked bacon to paper towels to drain, then crumble and set aside.
- Steam the cauliflower and broccoli florets until they are fork-tender, about 15–20 minutes. Drain thoroughly to remove excess moisture.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, heavy cream, and black pepper until smooth.
- Fold the steamed vegetables into the creamy mixture along with half of the crumbled bacon, the shredded sharp cheddar, and three tablespoons of the chopped chives. Stir gently to combine.
- Transfer the mixture to the prepared baking dish. Sprinkle the shredded Colby/Monterey Jack evenly over the top and scatter the remaining crumbled bacon.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking another 5–10 minutes, until the cheese is bubbly and beginning to brown.
- Garnish with the remaining chives and serve hot.