Ingredients
Scale
- 3 cups broccoli florets, chopped
- 3 cups cauliflower florets, chopped
- 2 cups (16 oz / 450g) full-fat cottage cheese
- ½ cup sour cream or plain Greek yogurt
- 2 large eggs
- 1½ cups shredded sharp cheddar cheese (divided)
- ½ cup grated Parmesan cheese
- 1 small onion, finely diced (optional)
- 2 garlic cloves, minced
- 1 tsp Dijon mustard (optional, for depth)
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of nutmeg (optional)
Topping options:
- Extra shredded cheddar
- Crushed pork rinds (for keto crunch)
- Gluten-free breadcrumbs + melted butter
- Everything bagel seasoning
Instructions
- Prep: Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
- Blanch veggies (optional but recommended): Steam or boil broccoli and cauliflower 4–5 minutes until crisp-tender. Drain well and pat dry.
- Make sauce: In a large bowl, blend cottage cheese until smooth (or leave slightly chunky for texture). Stir in sour cream, eggs, 1 cup cheddar, Parmesan, onion (if using), garlic, mustard, salt, pepper, and nutmeg.
- Combine: Fold in blanched vegetables until evenly coated.
- Assemble: Spread mixture into baking dish. Top with remaining ½ cup cheddar and your chosen topping.
- Bake 30–35 minutes, until bubbly, golden on top, and set in the center.
- Rest 5–10 minutes before serving.
💡 Pro Tips:
– For extra richness, stir in 2 oz softened cream cheese with the cottage cheese.
– Make ahead: Assemble (unbaked) up to 1 day ahead; refrigerate and bake as directed (+5–10 min if cold).
– Add cooked chicken or bacon for a heartier main dish!
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min
Servings: 6 | Calories: 220 | Net Carbs: 8g | Fats: 14g | Protein: 16g
Servings: 6 | Calories: 220 | Net Carbs: 8g | Fats: 14g | Protein: 16g