Keto Broccoli Gratin
KETO BROCCOLI GRATIN
FOOD AS MEDICINE
Cruciferous vegetables are rich in detoxifying sulfur-rich compounds. Beyond detox support, broccoli is also high in Indole-3-Carbonoles (I3Cs) which are cancer-fighting while supporting immune and cellular function. Beyond the ability to fight against disease I3C also aids in hormonal balance and can help fight estrogen dominance by detoxing out excess estrogen leading to reduced belly fat and sleep irregularities.
8 cups broccoli (about 2 large heads), broken into florets
1 cup finely grated aged cheddar cheese
1/2 cup full fat cream cheese
1 Tbsp lemon juice
1 tsp Dijon mustard
1/4 tsp black pepper
1/4 cup finely grated parmesan cheese
1/4 cup almond flour
Preheat the oven to 350F. Bring a large pot of water to a boil. Once boiling, add the broccoli and cook for 2 minutes until it turns bright green, then drain.
Coat a large casserole dish or cast iron skillet with grassfed butter. Add the broccoli and spread in a single layer. In a medium bowl, mix together the grated cheddar cheese, cream cheese, lemon juice, mustard and black pepper. Spread over the broccoli with a spatula (note, this will not cover completely, just ensure it is evenly distributed as it will spread in baking.) Sprinkle with the parmesan cheese and almond flour.
Bake uncovered for 30 minutes or until cheese is melted and browned on top. Serve warm as a side dish.
Makes 8 servings
Nutrition per serving; 205 Calories, 15g Fat, 8g Carbs, 12g Protein
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