Picture of the Cauliflower & Broccoli in Creamy Parmesan Sauce

Cauliflower & Broccoli in Creamy Parmesan Sauce


Cauliflower & Broccoli in Creamy Parmesan Sauce is a lip smackingly delicious low-carb/keto friendly dish. A dish so creamy and cheesy, even those who wince at the thought of broccoli’s existence in the world would want to give this a try!

Cream and cheese in one dish? Sign me up, please! It is one culinary marriage that is pure magic! Add to that herbs, onion and garlic. Mmmmm…

I often find myself going down the rabbit hole that is Pinterest. What a magical world to get lost in! So many new recipes and things to explore. I once found an incredibly attractive picture of a chicken dish cooked in cream with spinach. I read through the recipe and found it fairly simple and easily adaptable into a vegetarian version. This recipe is inspired by that dish I found in my favourite places to get lost in.

Putting a vegetarian spin on that dish was a no-brainer, especially so because it ticks a lot of boxes for low-carb compliance. It’s hard to go wrong with ingredients like cauliflower, broccoli, cream and parmesan cheese in one dish. So, here we are.

Cauliflower & Broccoli in Creamy Parmesan Sauce is a meal prep dream come true and bonus points for it being mega yummy! A treat for the eyes and tummy.

Check out some of my favourite keto + low-carb meals:

Creamy Veggie Spaghetti

Zoodles with Minty Avocado Sauce

Choc Chia Pudding

Berries and Cream Chia Pudding


Serves: 2


  • Cauliflower florets – 100g
  • Broccoli florets – 75g
  • Onion – 30g finely chopped
  • Garlic – 4 cloves finely chopped
  • Sundried tomatoes (optional) – 10 to 12 pieces
  • Heavy cream/ thickened cream/ full-fat cream – ½ cup
  • Grated parmesan cheese – 1/3 cup
  • Chilli flakes – 2 heaped tsps.
  • Mixed herbs or any dried herbs of your choice – 1 tsp.
  • Fresh chives (optional) chopped – 1 tsp.
  • Olive oil – ½ tbp. Or use the oil in the sundried tomatoes jar
  • Salt & crushed pepper – As required
  • Water – to blanch the vegetables and to thin the sauce


  1. Boil required amount of water to immerse the cauliflower and broccoli florets.
  2. Place cleaned and trimmed cauliflower and broccoli florets in a heat resistant bowl.
  3. Pour the boiled water over the florets. Ensure they are covered completely in water.
  4. Cover and let it sit for 2 minutes.
  5. Drain the water and set the cauliflower and broccoli florets.
  6. Heat oil in a saucepan. I used the oil from the sundried tomato jar as its quite flavourful and herby.
  7. Sweat the chopped onion and garlic cloves.
  8. Sprinkle the dried herbs and chilli flakes.
  9. Give it a mix.
  10. Pour the cream.
  11. Add the grated cheese.
  12. Mix well to combine the ingredients.
  13. Allow the sauce to simmer for 2 to 4 minutes.
  14. Season with salt and crushed pepper.
  15. Add the blanched sundried tomatoes and cauliflower & broccoli florets.
  16. Stir in with the creamy sauce.
  17. Allow the vegetables to cook and thicken in the sauce for 3 to 5 minutes.
  18. Turn off the stove once the sauce has thickened.
  19. Serve hot with a sprinkle of chopped chives.


  1. Use butter instead of oil if you like.
  2. This works well with the addition of Brussels sprouts
  3. Add a mix of other cheeses to make it extra cheesy and all sorts of amazing.
  4. Add/omit ingredients to suit your preference.
  5. The recipe is created to suit a keto and/or low-carb lifestyle. Add or adjust quantities to suit your taste.

One Comment

  1. Suresh Ramanathan

    Undoubtedly delicious and lipsmacking

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