Ingredients:

  • 1 large head of broccoli (about 2 lbs / 900g), cut into florets
  • 4 tbsp (56g) unsalted butter
  • 1 small yellow onion, finely chopped (about 1/2 cup / 75g)
  • 2 cloves garlic, minced
  • 4 oz (113g) cream cheese, softened
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) chicken broth (or vegetable broth)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • 1/4 teaspoon garlic powder
  • Pinch of nutmeg (optional, but highly recommended!)
  • 2 cups (226g) shredded cheddar cheese, divided (sharp cheddar provides the best flavor)
  • 1/2 cup (56g) shredded parmesan cheese, divided
  • 1/4 cup (30g) almond flour
  • 2 tbsp (28g) melted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Steam or lightly boil broccoli florets until tender-crisp (about 5-7 minutes). Don't overcook! Drain well and set aside. Alternatively, roast the broccoli in the oven for a more nutty flavour.
  3. In a large skillet, melt butter over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic and cook for another minute until fragrant.
  4. Reduce heat to low. Add cream cheese to the skillet and whisk until smooth. Gradually whisk in heavy cream and chicken broth until the sauce is creamy and smooth.
  5. Stir in salt, pepper, garlic powder, and nutmeg. Taste and adjust seasonings as needed.
  6. Remove from heat. Stir in 1 1/2 cups of cheddar cheese and 1/4 cup of parmesan cheese until melted and smooth.
  7. Gently fold in the steamed broccoli florets into the cheese sauce, ensuring they are evenly coated.
  8. Pour the broccoli mixture into the prepared baking dish.
  9. In a small bowl, combine almond flour and melted butter. Sprinkle evenly over the casserole.
  10. Sprinkle the remaining cheddar and parmesan cheese over the top of the casserole. Bake for 20-25 minutes, or until golden brown and bubbly. Let cool for a few minutes before serving.