Cauliflower and Broccoli Cheese Bake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
1 medium head of cauliflower, cut into florets
1 medium head of broccoli, cut into florets
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup heavy cream
1/2 cup unsweetened almond milk
2 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/4 teaspoon paprika (optional)
1/4 cup grated Parmesan cheese for topping
Fresh parsley for garnish (optional) 
Instructions:
Preheat your oven to 350 degrees Fahrenheit.
In a large pot of boiling water, blanch the cauliflower and broccoli florets for about 3 minutes until they are slightly tender but still crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. After a few minutes, drain again and set aside.
In a mixing bowl, combine the heavy cream, almond milk, eggs, garlic powder, onion powder, salt, and pepper. Whisk together until smooth.
In a large casserole dish, layer the blanched cauliflower and broccoli. Pour the cream mixture evenly over the vegetables, ensuring they are well coated.
Sprinkle the shredded cheddar and mozzarella cheese over the top of the vegetable mixture. If using, add a dash of paprika for extra flavor.
Finally, sprinkle the grated Parmesan cheese on top of the bake.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Remove from the oven and allow to cool for a few minutes. Garnish with fresh parsley if desired before serving.
This dish pairs well with a side salad and provides a nutritious, cheesy comfort meal perfect for a diabetic-friendly diet. Enjoy!
