Description
A comforting blend of broccoli and cauliflower baked with creamy cheeses and savory sausage.
Ingredients
Scale
- 1 pound broccoli florets
- 1/2 pound cauliflower florets
- 1 tablespoon vegetable oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 12 ounces smoked sausage, sliced into 1-inch rounds
- 8 ounces cream cheese, cut into cubes
- 1/2 cup mayonnaise or plain yogurt
- 2 cups shredded Mexican blend cheese, divided
- 2 tablespoons Dijon mustard
- Salt to taste
- Fresh ground black pepper to taste
Instructions
- Preheat your oven to 400°F and lightly grease a 9×13 baking dish.
- Add enough water to a large pot to fill it about halfway and bring to a boil.
- Once boiling, add the broccoli and cauliflower florets and cook for 3 minutes. Drain and set aside.
- In a skillet over medium-high heat, drizzle in the vegetable oil, then add the onions and cook until translucent, about 2 minutes.
- Toss in the minced garlic and cook for an additional 15 seconds.
- Add the smoked sausage and cook for about 3 minutes, until browned.
- Combine the drained broccoli, cauliflower, and sausage mixture in the prepared baking dish.
- In a mixing bowl, combine the cream cheese, mayonnaise, 1 cup of shredded cheese, Dijon mustard, salt, and pepper, stirring to create a creamy mixture.
- Add this mixture to the veggie and sausage blend, ensuring everything is well-coated.
- Top with the remaining shredded cheese and bake for 12 to 15 minutes, until bubbly and golden brown.
- Let cool slightly before serving warm.
Notes
For best results, don’t overcook the broccoli and cauliflower. You can customize with different cheeses or add breadcrumbs for a crispy topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg