Loaded Broccoli Cauliflower Cheese Casserole

Loaded Broccoli Cauliflower Cheese Casserole could be just the gluten free and primal recipe you've been looking for. One serving contains 158 calories, 13g of protein, and 8g of fat. For $1.19 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. It works best as a main course, and is done in approximately 40 minutes. 12 people were glad they tried this recipe. This recipe from Food Fanatic requires bacon, plain greek yogurt, cauliflower, and parmesan cheese. Winter will be even more special with this recipe. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is solid. Users who liked this recipe also liked Loaded Cauliflower Casserole, Loaded Cauliflower Casserole, and Loaded Cauliflower Casserole.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre heat oven to 400F and spray an 8x8 inch pan with oil. Cook the slices of bacon in a large pan on medium heat until golden brown and crispy, about 3-4 mins per side, flipping once. Transfer to a paper towel-lined plate and pat the excess fat off. Set aside. Do not discard the bacon fat in the pan. Add the broccoli and cauliflower to a large bowl. Pour over the bacon fat and toss until the vegetables are coated. Add in the salt and toss to coat. Spread the vegetables in a single layer on a cookie sheet, making sure to not crowd them. Bake until the vegetables begin to release their moisture and the cauliflower just begins to become fork tender, about 10 minutes. Lay some paper towel out on the counter and use a spoon to transfer the roasted veggies onto it in a single layer. Use another layer of paper towel on top to press out the moisture. Dont smash the vegetables but try to get out as much moisture as you can. Repeat with another layer of paper towel on top. * Place the vegetables back into the bowl and add all the remaining ingredients. Stir until everything is mixed and coated in the yogurt. Chop up the bacon slices and stir them in. Transfer to the prepared pan, packing the vegetables together. Then bake, uncovered, until the cheese is melted and bubbly and begins to brown, about 20 minutes. Let stand for 5 minutes and then DEVOUR!

 

Step by step:

1. Pre heat oven to 400F and spray an 8x8 inch pan with oil.

2. Cook the slices of bacon in a large pan on medium heat until golden brown and crispy, about 3-4 mins per side, flipping once.

3. Transfer to a paper towel-lined plate and pat the excess fat off. Set aside. Do not discard the bacon fat in the pan.

4. Add the broccoli and cauliflower to a large bowl.

5. Pour over the bacon fat and toss until the vegetables are coated.

6. Add in the salt and toss to coat.

7. Spread the vegetables in a single layer on a cookie sheet, making sure to not crowd them.

8. Bake until the vegetables begin to release their moisture and the cauliflower just begins to become fork tender, about 10 minutes.

9. Lay some paper towel out on the counter and use a spoon to transfer the roasted veggies onto it in a single layer. Use another layer of paper towel on top to press out the moisture. Dont smash the vegetables but try to get out as much moisture as you can. Repeat with another layer of paper towel on top. *

10. Place the vegetables back into the bowl and add all the remaining ingredients. Stir until everything is mixed and coated in the yogurt. Chop up the bacon slices and stir them in.

11. Transfer to the prepared pan, packing the vegetables together. Then bake, uncovered, until the cheese is melted and bubbly and begins to brown, about 20 minutes.

12. Let stand for 5 minutes and then DEVOUR!

Nutrition Information:

covered percent of daily need