Isn’t it funny how the foods you hated as a child can become some of your favorites as an adult? Case in point: broccoli and cauliflower. I ate them only under duress when I was growing up. Now I lurv them! Especially with cheesy sauce. Here is a low-carb dish that is a great side with any protein. It’s also a good way to use up random bits of cheese. The recipe is very forgiving and will taste different depending on whether you roast or steam the broccoli/cauliflower, and what cheese you use.

Ingredients

• 1 head cauliflower
• 1 head broccoli
• 2 tablespoons olive oil
• 1 cup grated cheese – I use mostly cheddar but will add smoked Gouda, Gruyere, Parmesan, cream cheese, mascarpone, pepper jack, etc.
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1/4 tsp nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

1. Preheat the oven to 425 degrees.
2. Wash the broccoli and cauliflower, then chop them into bite-sized florets. Toss them in a large bowl with the olive oil.
3. Place the broccoli and cauliflower florets on a parchment-covered baking sheet and roast for 10 minutes. When you remove them from the oven, reduce oven temp to 350 degrees.
4. While the vegetables are roasting, place grated cheeses, cream, butter, nutmeg, salt, and pepper into a saucepan and heat gently until cheeses are melted.
5. Place the roasted cauliflower and broccoli into a casserole dish. Pour the cheese sauce over the top, then stir to make sure the vegetables are coated with cheese.
6. The casserole goes back into the oven at 350 degrees until bubbly and just starting to brown – 10-15 minutes.

If you like, the broccoli and cauliflower florets can be steamed instead of roasted. You can also add different herbs and spices to the cheese sauce – cayenne, red pepper flakes, oregano, Italian seasoning, onion powder, whatever you like. Or chop some bell pepper and add to the sauce. Experiment until you find your happy sauce. Enjoy!