May 24 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Meal, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Meal, Side dish Low carb cauliflower cheese
Hey... wait. There's broccoli in my cauliflower? Yes. Experience this creative combo that delivers low carb deliciousness like no other. You won’t be disappointed!
USMetric
servingservings
Ingredients
- 1 lb (5 cups) 450 g (1.2 liters) frozen or fresh broccoli, cut into florets
- 7 oz. (4⁄5 cup) 200 g (210 ml) cream cheese
- 1 cup 240 ml heavy whipping cream
- 2 oz. 55 g butter, more for greasing the pan
- salt and pepper
- 2 tsp 2 tsp garlic powder
- 1¾ lbs 800 g cauliflower, cut into small florets
- 2 cups (8 oz.) 475 ml (230 g) cheddar cheese, shredded
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 350°F (180°C).
- Place broccoli florets in a pot. Add water until covered and bring to a boil. Cook until the broccoli is fork-tender.
- When done, strain broccoli and discard the water. Add the cream cheese, heavy whipping cream, butter, salt, pepper, and garlic powder to the pot, and puree with an immersion blender. Once combined, add the broccoli and puree until smooth.
- Grease a 9 x 12” baking dish with some butter. Add cauliflower florets to the baking dish.
- Pour the broccoli cream sauce over the florets and top with shredded cheese. Bake in the oven for 40 minutes or until the cauliflower is fork-tender and the top is golden brown.
Tip!
You can also enjoy this dish with a couple of eggs — it's totally satisfying!
98 comments
I realise now the butter was for the greasing (🤣🤣)
I am vegetarian and I’ve had egg today already so I added quorn mince to it.
I’m never really that good at following recipes so I like mixing it up but I’m new to Keto so not totally sure if I’ve got this right but wee will see.
Of course the grated cheese goes on st end!! Silly me!! I’m sure it will still taste lovely 😊
Pasteurized Milk and Cream, Salt, Carob Bean Gum, Cheese Culture.
My 4 year old loved it too ☺
Unfortunately, that is a limitation of the feature where you can change the number of servings. The recipe was written to make 6 servings and calls for 800g cauliflower. When enlarging the dish to make 8 servings, the 800 changes to 150, but the g is a static amount.
The cream cheese and cheese may break a little and get a little oily when re-heated but it won't affect the overall taste.
This recipe as written makes 6 servings so 1 serving is 1/6 of the total dish.
Cannot understand people doubting the net carbs. I double-checked my 1 serving in CalorieKing (australia) and it came out 5.6g net carbs. Yep, I triple checked the quantities, etc. Definitely not 25g as others have stated. My niece ate 1 serving tonight. That serving size would be far too much for me to eat.
P.S. what kinds of cheeses have anyone tried?
If you try and make this in a regular blender, it may get "stuck" as there isn't a lot of liquid compared to the solid ingredients. If you add more liquid, it may make the final dish too runny. What are you referring to in the sauce about being cold?
I meant do you have to heat the sauce when making it in the pot
Yes, that should work!
Is there a reason I have to through repeated attempts to update my profile in order to log in? I do get logged in eventually but not without the first 3 or so attempts at updating my profile every time first. Very frustrating and off putting to say the least. Any suggestions?
That does sound frustrating! Please email support@dietdoctor.com, and someone should be able to help you with this!
2. Place broccoli florets in a pot. Add water until covered and bring to a boil. Cook until the broccoli is fork tender.
3. When done, strain broccoli and discard the water. Add the cream cheese, heavy whipping cream, butter, salt, pepper and garlic powder to the pot, and puree with an immersion blender. Once combined, add the broccoli and puree until smooth.
Step 3 - At the end says "add the broccoli", but isn't the broccoli already in there, as the cream cheese etc were added to it ?
So, which is right ? Add all the cheese, cream etc to the broccoli and puree all together, or puree the cheese, cream etc first, an then add the broccoli and puree some more ? I haven't made it yet, so I don't know if it would make a difference..
The cream cheese, heavy whipping cream, butter, salt, pepper and garlic powder are added to the empty pot while your broccoli is in a strainer. Once you've mixed these ingredients, add back the broccoli and use the immersion blender to puree. Enjoy!
The recipe has not been tested with that substitution. The sour cream would not provide the same creaminess as the cream cheese.
Sounds great! Thanks for sharing!
I use seriously strong cheddar (UK) well it’s a Scottish cheese and on MyFitnessPal it comes out at 10.2g carbs total which is fine for me unless that’s your net as you do things different in other country’s
Now can I substitute the cream at all.
If you shred your own cheese rather than using pre-shredded, it will be lower carb.
Sounds great! So glad you enjoyed it!
Mozzarella tends to have less flavor than cheddar cheese does so it may result in a more bland dish. However, if you like it, then there's no reason not to use mozzarella instead!
If you'd like other options, you can use the magnifying glass at the top left of the screen to do a site search!
https://www.dietdoctor.com/search?s=mozzarella