Keto Broccoli and Cauliflower Au Gratin With Sausage
Creamy, cheesy, and packed with savory sausage, this Keto Broccoli and Cauliflower Au Gratin is a low-carb comfort food masterpiece. Perfect for holidays, meal prep, or weeknight dinners!
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Servings: 6
Ingredients
For the Vegetable Base
- 3 cups cauliflower florets about 1 medium head, cut into bite-sized pieces
- 3 cups broccoli florets about 2 medium crowns, cut into bite-sized pieces
- 12 ounces smoked sausage sliced into ¼-inch rounds (kielbasa or andouille work well)
For the Creamy Cheese Sauce
- 3 tablespoons unsalted butter
- ½ medium yellow onion finely diced
- 3 cloves garlic minced
- 8 ounces cream cheese softened and cut into cubes
- 1 cup heavy whipping cream
- 2 cups sharp cheddar cheese freshly shredded (pre-shredded has additives that affect melting)
- ½ teaspoon sea salt or to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika optional
Optional Garnish
- 2 tablespoons fresh chives or green onions thinly sliced
- Extra shredded cheddar for topping
Instructions
- Preheat and Prepare: Set your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or cooking spray.
- Steam Vegetables: Steam the cauliflower and broccoli florets until just tender but still firm, about 5-6 minutes. This can be done in a steamer basket over boiling water or in the microwave with a splash of water in a covered dish. Once steamed, drain thoroughly and pat dry with paper towels to remove excess moisture. This prevents the sauce from becoming watery.
- Brown Sausage: In a large skillet over medium-high heat, cook the sliced sausage until lightly browned on both sides, about 4-5 minutes. Transfer to a paper towel-lined plate to remove excess grease.
- Prepare Cheese Sauce Base: In the same skillet (no need to clean it), reduce heat to medium and add butter. Once melted, add the diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Create Creamy Sauce: Add the cream cheese to the skillet and stir until mostly melted. Pour in the heavy cream and whisk continuously until smooth. Allow the mixture to simmer gently for 2-3 minutes until it begins to thicken slightly.
- Add Cheese: Reduce heat to low and gradually add the shredded cheddar cheese, stirring constantly until completely melted and the sauce is smooth. Season with salt, pepper, and paprika if using. Taste and adjust seasonings as needed.
- Combine Components: In a large mixing bowl, gently combine the steamed vegetables and browned sausage. Pour the cheese sauce over the mixture and fold everything together until evenly coated.
- Bake: Transfer the mixture to the prepared baking dish, spreading it evenly. If desired, sprinkle additional shredded cheese on top. Bake uncovered for 15-20 minutes until bubbly around the edges and lightly golden on top.
- Rest and Serve: Allow the casserole to rest for 5 minutes before serving. This helps the sauce set slightly. Garnish with fresh chives or green onions if desired.
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