Broccoli & Cauliflower Cottage Cheese Bake

A high-protein casserole featuring parboiled broccoli and cauliflower in a creamy cottage cheese sauce, topped with a crispy cheese and almond flour crust.

Equipment

• 9×13-inch (3-quart) ceramic or glass baking dish
• Large stockpot
• Colander
• Kitchen towels or paper towels
• High-speed blender or food processor
• Large mixing bowl
• Silicone spatula
• Wire cooling rack

Ingredients

• 1 lb (450g) Fresh Broccoli Florets, cut into bite-sized pieces
• 1 lb (450g) Fresh Cauliflower Florets, cut into bite-sized pieces
• 1 tbsp Salt (for the blanching water)
• 2 cups (450g) Whole Milk or 2% Cottage Cheese (large or small curd)
• 2 Large Eggs, at room temperature
• 1/2 cup (50g) Grated Parmesan Cheese
• 1/2 cup (60g) Sharp Yellow Cheddar Cheese, shredded (divided)
• 1/2 cup (60g) Shredded Low-Moisture Whole-Milk Mozzarella Cheese (divided)
• 2 cloves Garlic, minced or finely grated
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Ground Mustard Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Fine Sea Salt
• 1/4 tsp Freshly Cracked Black Pepper
• 1/4 cup Shredded Cheddar Cheese (reserved from above)
• 2 tbsp Almond Flour or Gluten-Free Panko Breadcrumbs
• 1 tbsp Unsalted Butter, melted
• Fresh Chopped Parsley or Chives, for garnish

Instructions

1. Preheat oven to 375°F (190°C) and position rack to the middle. Lightly greased a 9×13-inch (3-qt) baking dish with avocado oil, olive oil, or butter.
2. Fill a large stockpot three-quarters full with cold water, add 1 tbsp salt, and bring to a rolling boil over high heat.
3. Drop broccoli and cauliflower florets into the boiling water and cook for 3 to 4 minutes until vibrant in color and slightly tender but still firm.
4. Drain vegetables immediately and pat thoroughly dry with clean kitchen towels or paper towels to remove excess moisture.
5. In a high-speed blender or food processor, combine cottage cheese, eggs, parmesan, minced garlic, garlic powder, onion powder, ground mustard, smoked paprika, sea salt, and black pepper.
6. Blend on medium-high speed for 30 to 45 seconds until completely smooth and silky.
7. Transfer the blended mixture to a large bowl and fold in half of the shredded cheddar and half of the shredded mozzarella.
8. Add the parboiled and dried vegetables to the bowl and gently toss until every floret is evenly coated with the sauce.
9. Transfer the mixture to the prepared baking dish and spread into an even layer.
10. Top with the remaining shredded cheddar, remaining mozzarella, and the optional almond flour/breadcrumb butter mix.
11. Bake uncovered at 375°F (190°C) for 22 to 25 minutes until the sauce is bubbling and vegetables are tender.
12. Switch oven to BROIL and broil for 2 to 3 minutes until the cheese topping is golden-brown and bubbly.
13. Remove from oven and allow to rest on a wire rack for 8 to 10 minutes before serving.
14. Garnish with fresh chopped parsley or chives before slicing.

Notes

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in microwave for 90 seconds to 2 minutes or in a 350°F (175°C) oven for 12-15 minutes. Can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 235 kcal · Total Fat: 12.5 g · Saturated Fat: 7.0 g · Trans Fat: 0.0 g · Cholesterol: 85 mg · Sodium: 560 mg · Total Carbohydrate: 10.5 g · Dietary Fiber: 3.8 g · Total Sugars: 4.2 g · Net Carbs: 6.7 g · Protein: 21.2 g · Vitamin D: 0.8 mcg · Calcium: 320 mg · Iron: 1.2 mg · Potassium: 580 mg