Broccoli and Cauliflower Casserole

4.5/5 rating (2 votes)
Broccoli and Cauliflower Casserole

There is a story to the creation of this recipe.  I always have a head of cauliflower in my refrigerator (I just love it) and on Thanksgiving my friend Donna brought broccoli for her niece and we forgot to steam it up for her!  

During my normal weekly clean up the refrigerator to see what I have left from the week I took the two  out along with a few scallions I had left over and created this dish.  Of course I added all of my favorite Italian herbs and was really happy with this dish!  

I did sprinkle some freshly grated parmesan cheese on top before serving but that's the Italian in me.  You can also add in some melting cheese in the mixture if you desire.  Maybe about 3/4 cup!

I hope you enjoy this Paleo side dish!




  • 1 head cauliflower, cut into florets
  • 1 head broccoli, cut into florets
  • 2 green onions, chopped
  • 5 large eggs, whisked
  • 2 tablespoons coconut flour
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried garlic powder
  • 1/2 teaspoon red pepper flakes
  • Olive oil for coating dish (or melted coconut oil)


  1. Preheat oven to 350 degrees F. 

  2. Take cauliflower and broccoli florets and put through your food processor with the shredding disk.  After you shred add to a large mixing bowl.

  3. Add green onions then whisked eggs, salt, pepper, basil, parsley, thyme, garlic powder and red pepper flakes to combine well.

  4. Brush a 9x13 baking dish with oil.  

  5. Add mixture to the prepared baking dish and bake for 40 minutes.

  6. Cut into square and enjoy as a side with your dinner.

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