Easy Broccoli Cauliflower Casserole is cheesy baked gluten-free broccoli casserole loaded with fresh or frozen veggies in a creamy sauce. This keto, low carb recipe is quick to throw together, plus make-ahead and freezer-friendly!
Preheat the oven to 450°F. Spray a baking sheet with nonstick cooking spray. Add the broccoli, cauliflower, olive oil, salt, and pepper to the baking sheet. Toss to combine and spread out evenly.
Bake for 10 minutes, toss and flip with spatula and then bake for 8-10 minutes more, or until barely tender. Remove from the oven and set aside.
Grease a 2 quart (8X8 inch) dish and set aside. In a large bowl mix together sour cream, heavy cream, ¾ cup shredded cheese, and garlic powder. Add the veggies and stir gently to combine.
Spread the vegetable mixture into prepared 2 quart baking dish. Top with the remaining ¾ cup cheese. Bake for 8-10 minutes longer. Let the casserole sit for 5 minutes before serving.
Notes
Make Ahead Instructions:Make the recipe in its entirety up to the point of baking the second time. Make sure the vegetables have completely cooled before wrapping securely and storing. Refrigerate up to 24 hours or freeze up to 3 months.Thaw overnight in the refrigerator and set out the casserole to come to room temperature before baking. Add additional 5-10 minutes baking time, or until dish hot and bubbly throughout.
Using frozen veggies:Substitute the fresh vegetables with three 12 ounce bags of California medley or a mixture of frozen broccoli and cauliflower florets.Thaw the veggies first and skip the initial roasting on a baking sheet with the olive oil. When mixing the veggies in cream sauce add the salt and pepper to the mixture as well, but leave out the olive oil.