Broccoli Cauliflower Gratin Scd
Indulge in the creamy, cheesy goodness of this Broccoli Cauliflower Gratin, a wholesome and gluten-free dish perfectly crafted for those following the Specific Carbohydrate Diet (SCD). This hearty casserole combines tender broccoli and cauliflower florets with a velvety cheese sauce made from sharp cheddar, Parmesan, and a smooth almond flour roux. Blended with aromatic spices like garlic powder and paprika, every bite is rich, flavorful, and comforting. Topped with a golden, bubbling layer of cheese, this gratin makes a perfect crowd-pleasing side dish or even a satisfying vegetarian main. Ready in just 45 minutes, it's a quick yet decadent addition to your weekly meal plan. Garnish with fresh parsley for a pop of color and extra freshness!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 2 tablespoons Butter
- 2 tablespoons Almond flour
- 1.5 cups Whole milk (or homemade SCD-compliant almond milk)
- 1.5 cups Sharp cheddar cheese, shredded
- 0.25 cups Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Prepare a large pot of boiling salted water. Blanch the broccoli and cauliflower florets for 3–4 minutes until just tender, then drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the almond flour and whisk continuously for 1–2 minutes to create a roux.
Gradually add the milk while whisking, ensuring there are no lumps. Continue to cook and whisk for 3–4 minutes until the mixture thickens.
Lower the heat and stir in 1 cup of shredded cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and paprika. Mix until smooth and creamy.
In a greased 9x9-inch baking dish, evenly spread the blanched broccoli and cauliflower.
Pour the cheese sauce over the vegetables, ensuring they are fully coated.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese on top.
Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbling.
Remove from the oven and let cool slightly before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.8 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 502 mg | 39% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 313 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
