Keto Broccoli and Cauliflower Au Gratin with Sausage
When the weather cools down, there’s nothing more comforting than a bubbling casserole fresh from the oven. This Keto Broccoli and Cauliflower Au Gratin with Sausage is cozy, cheesy, and filling—perfect for busy weeknights or a hearty Sunday supper. With smoky sausage, tender vegetables, and a creamy cheese sauce, it’s the kind of meal that makes the whole kitchen smell irresistible. Best of all? It’s low-carb and keto-friendly, so you can enjoy it guilt-free.
Ingredients
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 12 oz smoked sausage, sliced into rounds
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- 2 green onions, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
- Steam or blanch the broccoli and cauliflower for 3–4 minutes until slightly tender but not mushy. Drain well.
- In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in heavy cream, cheddar, mozzarella, Parmesan, paprika, salt, and pepper. Whisk until the sauce is smooth and creamy.
- Add the sausage slices to the sauce and stir to coat.
- Place the broccoli and cauliflower into the prepared baking dish. Pour the cheesy sausage sauce over the top and gently toss to combine.
- Spread evenly and top with a little extra cheese if desired.
- Bake for 25–30 minutes, until golden and bubbling.
- Garnish with chopped green onions and serve hot.
Why You’ll Love This Recipe
- Keto-friendly & low-carb: Packed with veggies, protein, and creamy cheese without the carbs.
- One-dish meal: Everything bakes together in one dish for minimal cleanup.
- Family-approved: Even picky eaters love the cheesy goodness.
- Meal-prep friendly: Great for reheating and enjoying throughout the week.
Serving Suggestions
Pair this dish with a simple green salad or roasted Brussels sprouts for a complete low-carb meal. It’s also perfect for bringing to potlucks, since it’s filling, reheats beautifully, and always disappears fast.
Make Ahead & Storage Tips
- Make ahead: Assemble the casserole (without baking), cover tightly, and refrigerate up to 24 hours before baking.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Leftovers: Store in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
Keto Broccoli and Cauliflower Au Gratin with Sausage
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
- Steam or blanch the broccoli and cauliflower for 3–4 minutes until slightly tender but not mushy. Drain well.
- In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in heavy cream, cheddar, mozzarella, Parmesan, paprika, salt, and pepper. Whisk until the sauce is smooth and creamy.
- Add the sausage slices to the sauce and stir to coat.
- Place the broccoli and cauliflower into the prepared baking dish. Pour the cheesy sausage sauce over the top and gently toss to combine.
- Spread evenly and top with extra cheese if desired.
- Bake for 25–30 minutes, until golden and bubbling.
- Garnish with chopped green onions and serve hot.
Notes
Cozy Kitchen Storytime
This dish was born out of one of those nights when the fridge seemed nearly empty. A bag of broccoli and cauliflower florets, a package of smoked sausage, and a drawer full of cheese—that’s all it took to create a family favorite. The bubbling cheese, crispy sausage edges, and golden top remind me of the casseroles my grandmother used to make, though hers were often full of breadcrumbs and potatoes. This low-carb version keeps all the comfort while cutting out the carbs, and honestly? I don’t miss the starch one bit.
