Description
Sproutyflower Cheese is a creative, nutritious dish made by blending cauliflower and Brussels sprouts with creamy cheese. This low-carb, veggie-packed side dish is perfect for anyone seeking comfort food with a healthy twist.
Ingredients
Scale
- 2 cups cauliflower florets
- 1 cup Brussels sprouts, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3/4 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk or unsweetened almond milk
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a small baking dish.
- Steam or boil the cauliflower and Brussels sprouts for 5–7 minutes, until just tender. Drain well.
- In a large bowl, toss the vegetables with olive oil, salt, pepper, and garlic powder.
- Add cheddar cheese, Parmesan, and milk. Mix well to combine.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Bake for 20–25 minutes, until bubbly and golden on top.
- Let rest for 5 minutes before serving.
Notes
- Use steamed frozen vegetables to save time—just make sure to drain well.
- For added protein, mix in cooked diced chicken or tofu.
- Try different cheeses like mozzarella or gouda for variety.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 2g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
Keywords: cauliflower cheese, brussels sprouts, vegetable bake, low carb side, cheesy vegetables