Easy Keto Broccoli & Cauliflower Au Gratin with Sausage arrives at the table like a quiet celebration of texture and flavor. Tender florets mingle with caramelized sausage in a velvety, cheesy custard that crisps to a golden top. The dish reads refined but remains approachable — an ideal centerpiece for a weeknight dinner or an elegant brunch. Pair it with a savory side such as Cheesy Ranch Potatoes with Smoked Sausage for a cohesive menu.
Why Make This Recipe
- Effortless Yet Elegant: Minimal hands-on time yields a dish with layered complexity.
- Minimal Ingredients: A short pantry list delivers luxurious results.
- Impressive Flavor: Rich cheese, browned sausage, and bright herbs elevate humble vegetables.
This gratin stands above ordinary versions because the custard binds the vegetables into a silky bite while a quick broil crowns the dish with a nutty, caramelized crust. Browning the sausage first introduces savory depth that infuses the sauce — a simple technique that reads like fine dining.
Ingredients:
Base
- 3 cups broccoli florets (trimmed, roughly uniform) — cut into 1–1½” pieces
- 3 cups cauliflower florets (trimmed, roughly uniform) — par-cooked for tenderness
- 12 oz (340 g) Italian or smoked sausage, casings removed and crumbled (room temperature)
Sauce
- 1 cup heavy cream (cold)
- 4 oz cream cheese (room temperature, softened)
- 1 large egg (lightly beaten)
- 1 cup Gruyère or sharp cheddar, finely shredded (reserve ¼ cup for topping)
- 2 tbsp unsalted butter (room temperature)
- 1 tsp Dijon mustard
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
Topping
- ¼ cup grated Parmesan
- ⅔ cup crushed pork rinds or almond meal (for crisp keto crumb)
- A few pinches of smoked paprika or fresh thyme leaves for garnish
Precision notes: room temperature butter and cream cheese incorporate more smoothly; shred cheese finely for an even melt; fresh herbs finely chopped for bright finish.
How to Make Easy Keto Broccoli & Cauliflower Au Gratin with Sausage:
- Preheat the oven to 375°F (190°C). Butter a 9×9″ baking dish and set aside.
- Bring a large pot of salted water to a boil. Blanch broccoli and cauliflower 2–3 minutes until just tender-crisp; immediately transfer to an ice bath to stop cooking. Drain very well — excess moisture will thin the custard. Mini-tip: pat florets dry on a clean towel for best texture.
- In a skillet over medium-high heat, brown the crumbled sausage until deeply caramelized, about 6–8 minutes. Use a wooden spoon to break the pieces; cook until edges are mahogany and aroma is nutty. Deglaze the pan with a tablespoon of water if fond sticks — this captures all the savory flavor.
- In a bowl, whisk together heavy cream, softened cream cheese, beaten egg, Dijon, minced garlic, chopped parsley, salt, and pepper until smooth and slightly thickened. Fold in ¾ cup shredded Gruyère (reserve the rest). Sensory cue: the mixture should be glossy and coat the back of a spoon.
- Toss the drained florets and browned sausage gently with the cream-cheese sauce so everything is evenly coated. Transfer to the prepared baking dish and press down lightly to pack. Smooth the surface.
- Combine crushed pork rinds (or almond meal) with remaining cheese and Parmesan; sprinkle evenly over the gratin. Dot with butter and finish with a light dusting of smoked paprika or thyme.
- Bake for 20–25 minutes, until the custard bubbles at the edges and the top turns golden brown. For an extra-crisp finish, broil on high for 1–2 minutes while watching closely. Sensory cue: you want a toasty, nutty aroma and a crackly top.
- Let rest 5–10 minutes before serving so the custard sets and slices hold. Mini-tip: resting also concentrates flavors and improves slicing.
How to Serve Easy Keto Broccoli & Cauliflower Au Gratin with Sausage:
Serve in the baking dish for a rustic, family-style presentation or portion into shallow, warmed plates for an elevated look. Add a scattering of microgreens or a few lemon zest threads to cut the richness. For contrast, place small quenelles of gremolata or a drizzle of bright herb oil alongside each portion. This dish pairs beautifully with a crisp dry white or a light-bodied Pinot Noir.
How to Store Easy Keto Broccoli & Cauliflower Au Gratin with Sausage:
Cool to room temperature for no more than 2 hours. Cover tightly with plastic wrap or transfer to an airtight container and refrigerate up to 3–4 days. To reheat without losing texture, warm in a 350°F (175°C) oven for 12–15 minutes until heated through, finishing under the broiler for 1–2 minutes to revive the crust. Avoid microwaving when possible — it softens the topping and dilutes the custard.
Tips to Make Easy Keto Broccoli & Cauliflower Au Gratin with Sausage:
- Dry the florets thoroughly after blanching to prevent a watery custard.
- Use high-fat cheeses (Gruyère, Comté) for a silkier melt and deeper flavor.
- Brown the sausage well — the Maillard crust is key to savory depth.
- Let the gratin rest before slicing; the custard firms and yields cleaner portions.
Variation (if any):
- Upgrade with a drizzle of white truffle oil after baking for a luxurious aroma.
- Swap sausage for diced pancetta or a smoky chorizo for Spanish notes.
- For a vegetarian version, replace sausage with caramelized mushrooms and artichoke hearts and add a teaspoon of soy sauce to the sauce for umami.
FAQs:
Can I make this ahead of time?
Yes. Assemble the gratin, cover, and refrigerate up to 24 hours before baking. Add 5–8 minutes to the bake time if it goes into the oven cold.
Is this dish suitable for strict keto?
Yes. With high-fat dairy, low-carb vegetables, and a keto-friendly crumb (pork rinds or almond meal), this recipe fits a low-carb, moderate-protein, high-fat approach.
Can I use frozen broccoli and cauliflower?
You can, but thaw and squeeze out excess water completely before combining with the sauce to avoid a diluted custard.
How do I prevent the custard from cracking?
Avoid overbaking. Pull the gratin when it still jiggles slightly in the center; it will finish setting as it rests.
Conclusion
Elegant, simple, and richly satisfying, Easy Keto Broccoli & Cauliflower Au Gratin with Sausage transforms everyday vegetables into a refined centerpiece. The interplay of silky custard, browned sausage, and a crisp, nutty top creates a balanced texture and aroma that reads sophisticated without fuss. For a printable guide and original inspiration, see the full recipe at Keto Broccoli and Cauliflower Au Gratin With Sausage. Share your results and thoughts in the comments, and tell us: how would you make this dish your own?
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Easy Keto Broccoli & Cauliflower Au Gratin with Sausage
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Keto
Description
A delightful gratin of broccoli and cauliflower mixed with caramelized sausage in a rich, cheesy custard, topped with a crispy finish.
Ingredients
- 3 cups broccoli florets, cut into 1–1½ inch pieces
- 3 cups cauliflower florets, par-cooked
- 12 oz Italian or smoked sausage, crumbled
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 large egg, lightly beaten
- 1 cup Gruyère or sharp cheddar, finely shredded (reserve ¼ cup for topping)
- 2 tbsp unsalted butter, room temperature
- 1 tsp Dijon mustard
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan
- ⅔ cup crushed pork rinds or almond meal
- A few pinches of smoked paprika or fresh thyme leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C) and butter a 9×9 inch baking dish.
- Blanch broccoli and cauliflower in salted boiling water for 2–3 minutes, then transfer to an ice bath and drain well.
- In a skillet, brown the crumbled sausage for 6–8 minutes until caramelized, deglazing the pan as needed.
- In a bowl, whisk together heavy cream, softened cream cheese, beaten egg, Dijon mustard, minced garlic, parsley, salt, and pepper until smooth.
- Fold in ¾ cup shredded cheese and mix well.
- Toss the drained florets and sausage with the creamy mixture and transfer to the baking dish, smoothing the surface.
- Combine remaining shredded cheese with crushed pork rinds or almond meal, sprinkle over the gratin, and dot with butter and a dusting of smoked paprika or thyme.
- Bake for 20–25 minutes until bubbling and golden brown. Broil for an additional 1–2 minutes for a crispy top.
- Let rest for 5–10 minutes before serving.
Notes
For a luxurious upgrade, drizzle with white truffle oil after baking. Resting time improves cutting and flavor concentration.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg