Gorgonzola Broccoli and Cauliflower Casserole

THIS. This side blew.me.away. I couldn’t stop, it was so dang good. I adapted this from the 21 Day Keto Reset. I kept the same procedure, but omitted, subbed and swapped things like gorgonzola for gruyere (I don’t really like gruyere). And I took out the crushed pork rind topping because that sounded disgusting to me. But I definitely kept the same idea.

This was crazy good. It was rich, cheesy, creamy, crunchy and fresh all at the same time. I think next time I’ll add cayenne. Cuz I like it 🔥

Recipe:

Ingredients:

4c broccoli florets

4c cauliflower florets

2tbsp grassfed butter

3/4c sour cream

3/4c crumbled gorgonzola cheese

1tbsp Dijon mustard

1tbsp dry thyme

1tsp kosher salt

1tsp cracked black pepper

1/2c grated parmesan

Directions: Preheat oven to 375

  1. Chop the broccoli and cauliflower into smaller, more bite size florets.
  2. Melt butter in a large skillet and add broccoli and cauliflower. Let that sit for 2 minutes. Stir it up a bit and let the florets on the top grab some heat and butter from the bottom. Let it sit for 2 minutes again. Remove from heat.
  3. In another bowl, mix the sour cream, gorgonzola, salt and pepper.
  4. I just pour the cheese mixture into the veggies in the pan and stir it, but you could also add the veggies to the sauce if your bowl is big enough.
  5. Transfer the veggie mixture into a pyrex or casserole dish and sprinkle the parmesan on top.
  6. Bake for 20-25 minutes, until the casserole is bubbly on the edges and the veggies are cooked to taste!