Here is a special casserole that you will probably make again and again! The crumb topping is very generous.  A simple creamy sauce made a little less calorific using almond milk instead of a mixture of cream and water.  The topping really makes this casserole special.  I think you can see that from the photo as well.  It is very tasty and just as well it is a generous topping, as everyone will be trying to swipe the topping.  Watch for that! 

1 lb chopped cauliflower (0.45 kg)
1 lb chopped broccoli (0.45 kg)
4 oz regular cream cheese (125 g)
11/cups almond milk (300 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
Parmesan Crumb Topping:
1/cup Gluten-Free Bake Mix 2 OR a mix of almond and coconut flour (125 mL)
1/cup grated Parmesan cheese (75 mL)
3 tbsp butter, melted (45 mL)
1/cup grated Mozzarella, OR Monterey Jack cheese  (60 mL)

In pot in boiling water, cook cauliflower and broccoli until tender.  Drain in colander over a bowl.  In large bowl, place cauliflower and broccoli.

In nonstick frying pan, over medium heat, combine cream cheese (chopped up), almond milk, salt and pepper.  Occasionally whisk until the sauce is creamy and smooth.  Stir into cauliflower and broccoli.  Place in 1-qt (1 L) casserole dish and sprinkle with prepared Parmesan Crumb Topping.  If necessary, place in oven to warm up the casserole again.

Parmesan Crumb Topping:  In medium bowl, combine Gluten-Free Bake Mix 2 and Parmesan cheese.  Stir in melted butter.  Stir in Mozzarella, OR Monterey Jack cheese. Crumble in pie dish and in 400°F (200°C) oven, bake until golden brown.  Once a bit cooler, crumble the topping over the casserole.

Yield:  8 servings
1 serving
188.7 calories
8.2 g protein
13.8 g fat
2.4 g fiber
7.4 g net carbs

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