Broccoli & Cauliflower Cottage Cheese Bake

Ingredients for Broccoli and Cauliflower Cottage Cheese Bake

Here’s everything you’ll need to make this cozy, protein-packed bake:

• 3 cups broccoli florets (fresh or thawed if frozen – no need to chop too small!)
• 3 cups cauliflower florets (same deal as the broccoli)
• 1 cup low-fat cottage cheese, blended until completely smooth (trust me, this makes all the difference)
• 3 large eggs (room temperature blends better)
• 1 cup shredded cheddar or mozzarella (I use whatever’s in my fridge – both work great)
• 1/4 cup grated Parmesan (the powdery kind melts beautifully)
• 1 tsp garlic powder (my secret flavor booster)
• 1/2 tsp onion powder
• 1/2 tsp dried thyme or Italian seasoning (whichever you prefer)
• 1/2 tsp salt
• Black pepper to taste
• Optional: 2/3 cup cooked diced turkey or chicken (perfect for using up leftovers)

Ingredient Notes & Substitutions

Don’t stress if you’re missing something – this recipe is super flexible! The blended cottage cheese creates that dreamy creamy base, but plain Greek yogurt works in a pinch. No Parmesan? Skip it or add extra cheddar. For dairy-free folks, nutritional yeast adds great flavor. And if broccoli’s not your thing, try zucchini or bell peppers instead. The beauty of this bake is how easily it adapts to what you’ve got!

How to Make Broccoli and Cauliflower Cottage Cheese Bake

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Trust me, a little greasing goes a long way to prevent sticking!
2. Blend the cottage cheese in a blender or food processor until it’s completely smooth. This step is key for that creamy texture—no lumps allowed!
3. In a large mixing bowl, whisk the eggs until they’re nice and frothy. Then, stir in the blended cottage cheese, shredded cheese, Parmesan, garlic powder, onion powder, thyme, salt, and black pepper. Mix it all until it’s well combined and creamy.
4. Fold in the broccoli and cauliflower florets (and diced turkey or chicken, if using) gently. You want everything evenly coated but not mushy.
5. Pour the mixture into your prepared baking dish and spread it out evenly. Don’t worry if it looks a little lumpy—that’s part of its charm!
6. Bake for 30–35 minutes, or until the top is golden and the edges are bubbly. You’ll know it’s done when a knife inserted into the center comes out clean.
7. Let it cool for a few minutes before slicing. This helps everything set up perfectly. Serve warm and enjoy!

Tips for the Perfect Bake

• Squeeze out excess moisture from thawed veggies to avoid a soggy bake.
• Evenly distribute the cheese throughout the mixture for consistent flavor in every bite.
• Test for doneness with a knife—clean means it’s ready!
• Let it rest for 5–10 minutes after baking for easier slicing.

Storage and Reheating

This bake keeps beautifully in the fridge for 3–4 days—just pop leftovers in an airtight container. To reheat, I prefer the oven (about 15 minutes at 350°F) for that just-baked crispness, but the microwave works in a pinch (though it’ll be softer). The flavors actually deepen overnight, making it even tastier as leftovers!

Broccoli and Cauliflower Cottage Cheese Bake FAQs

Got questions? I’ve got answers! Here are the most common ones I hear about this cozy bake:

Can I use frozen broccoli and cauliflower?
Absolutely! Just thaw and squeeze out excess water first—no one wants a soggy bake. Frozen veggies work great when fresh isn’t handy.

Is this bake freezer-friendly?
You bet! Slice it into portions, wrap tightly in foil, and freeze for up to 2 months. Reheat straight from frozen (add 10 extra minutes in the oven).

How can I boost the protein?
Toss in diced cooked chicken, turkey, or crumbled sausage—or stir in an extra egg or 1/4 cup protein powder for an invisible boost!

Can I make it without cottage cheese?
or ricotta instead, though the texture will be slightly different. Blend either one smooth before mixing.

Will picky eaters actually eat this?
From experience—YES! The cheesy goodness hides the veggies beautifully. My kids think it’s “green mac and cheese.” Win!

Nutrition Information

Estimates vary based on ingredients. Per serving (1 slice): 220 calories, 18g protein, 12g carbs (4g fiber), 10g fat (5g saturated). Packed with vitamin C, calcium, and all the good stuff from those sneaky veggies!