Broccoli–Cauliflower Cottage Cheese Bake

The photo appears to show a cheesy broccoli and cauliflower cottage-cheese casserole, similar to several versions that use eggs as the binder and cheddar/Parmesan for the golden top.
R
RecipesThrone
+1

Below is a detailed, reliable version with ingredients, measurements, method, nutrition, substitutions, storage, troubleshooting, and Q&A.

Recipe at a glance
Prep: 15 minutes

Cook: 30–35 minutes

Rest: 10 minutes

Total: about 55–60 minutes

Servings: 6

Dish: 9 × 13-inch / approximately 23 × 33 cm

Oven: 375°F / 190°C

Style: Vegetarian, high-protein, low-carb-friendly

Ingredients
Vegetables
4 cups broccoli florets — about 300 g

4 cups cauliflower florets — about 360 g

1 tbsp olive oil, for greasing the dish

Cottage-cheese mixture
1½ cups cottage cheese — about 340 g

2 large eggs

¼ cup milk — 60 ml

1 tsp Dijon mustard

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

¼ tsp black pepper

¼ tsp smoked paprika

Cheese topping
1 cup shredded sharp cheddar — about 115 g

¼ cup grated Parmesan — about 25 g

2 tbsp chopped fresh parsley, optional

These proportions are consistent with a published broccoli-cauliflower cottage-cheese bake; other versions also use eggs, cheddar and Parmesan to create a firm, sliceable casserole.
M
My Home Made Recipe
+1

Step-by-step instructions
1. Prepare the oven
Preheat oven to 375°F / 190°C.

Lightly grease a 9 × 13-inch baking dish with olive oil.

2. Prepare the broccoli and cauliflower
Cut the vegetables into relatively small, bite-sized florets.

Steam or blanch them for approximately 4–5 minutes.

You don’t want them completely soft. They should be crisp-tender because they will continue cooking in the oven.

Important
Drain them very thoroughly.

Allow them to sit in a colander for several minutes so excess steam and water can escape.

This is one of the most important steps because excess vegetable moisture can make the casserole watery.
M
My Home Made Recipe
+1

3. Make the cottage-cheese mixture
Add to a blender or food processor:

cottage cheese

eggs

milk

Dijon mustard

garlic powder

onion powder

salt

black pepper

smoked paprika

Blend until mostly smooth.

You can leave a little texture if you prefer.

Tip: Blending cottage cheese produces a smoother, creamier filling. Small-curd cottage cheese also works particularly well.
M
My Home Made Recipe

4. Assemble
Put the well-drained broccoli and cauliflower into the prepared baking dish.

Pour the cottage-cheese mixture over the vegetables.

Gently mix so the sauce gets between the florets.

5. Add the cheese
Sprinkle the shredded cheddar evenly over the top.

Then add the Parmesan.

Try to distribute the cheese all the way to the edges so you get those delicious browned, crispy areas.

6. Bake
Place uncovered in the preheated oven.

Bake for approximately:

25–30 minutes at 375°F / 190°C

It’s ready when:

the center is set

the edges are bubbling

the cheese is melted

the top is golden brown

Published versions use approximately 25–35 minutes depending on the recipe and oven.
R
RecipesThrone
+1

7. Rest before cutting
Remove from the oven and let it rest for 10 minutes.

Don’t skip this!

The filling continues setting as it cools, making it much easier to cut into neat portions.
M
My Home Made Recipe

Sprinkle with fresh parsley if desired.

For an extra-golden top
If you want the appearance shown in your picture:

Bake normally until the casserole is almost finished.

Switch to broil/grill for about 1–2 minutes.

Watch it constantly.

Remove as soon as the cheese becomes deeply golden.

Don’t walk away while broiling—the cheese can burn very quickly.

Optional flavor additions
You can add:

½ tsp chili flakes

½ tsp Italian seasoning

½ tsp dried thyme

1–2 cloves minced garlic

chopped green onion

fresh parsley

fresh cilantro

a pinch of cayenne

a little red chili powder

smoked paprika

For a richer version, use full-fat cottage cheese and sharp cheddar.

Make it a complete meal
For extra protein, fold in approximately 1–1½ cups cooked diced chicken or turkey.

Cooked chicken is also suggested as an optional addition in other versions of this casserole.
K
Kathleen Recipes
+1

You could also serve it alongside:

grilled chicken

roasted chicken

baked fish

steak

a green salad

tomato-cucumber salad

Substitutions
Cottage cheese
You can use:

full-fat cottage cheese

2% cottage cheese

low-fat cottage cheese

Greek yogurt or ricotta can also be used in some versions, although the texture and flavor will change.
M
My Home Made Recipe
+1

Cheddar
Replace with:

mozzarella

Monterey Jack

Colby

Gruyère

a cheddar/mozzarella combination

Parmesan
Use:

Pecorino Romano

additional cheddar

Parmesan-style cheese

Milk
Use:

whole milk

low-fat milk

For a richer casserole, use a small amount of cream instead.

Fresh vs frozen vegetables
Fresh
Best for texture.

Steam for about 4–5 minutes, then drain thoroughly.

Frozen
Absolutely fine.

Thaw completely and squeeze/drain off excess water before using.

Frozen vegetables contain considerably more free moisture, which can make the finished casserole watery if they go directly into the dish.
R
Recipes With Amber

Approximate nutrition
Nutrition varies considerably depending on the cottage cheese, cheddar and portion size.

For a similar six-serving version, published estimates are approximately:

Nutrient Per serving
Calories ~210–250 kcal
Protein ~15–18 g
Carbohydrates ~10–15 g
Fiber ~2–4 g
Fat ~10–13 g
Saturated fat ~5–7 g
Sodium ~400–550 mg

These are estimates, not laboratory values; the exact numbers will change with the brands and quantities you use.
M
My Home Made Recipe
+2

If you want lower calories
Use:

low-fat cottage cheese

reduced-fat cheddar

less Parmesan

If you want more protein
Use:

higher-protein cottage cheese

add cooked chicken/turkey

increase cottage cheese slightly

Allergen information
This recipe normally contains:

Milk/dairy: cottage cheese, milk, cheddar, Parmesan

Eggs: used to bind the casserole

Check individual product labels if you have an allergy or intolerance. A published version specifically identifies dairy and egg as allergens.
M
My Home Made Recipe

Gluten
The basic recipe contains no wheat ingredients, but if you need strict gluten-free food, check the labels of your cottage cheese, cheese, mustard and seasonings for cross-contact or additives.

Storage
Refrigerator
Cool completely and store covered in the refrigerator.

Best used within approximately 3–4 days.

Freezer
You can freeze individual portions.

For best texture, cool completely, portion, wrap well and freeze.

Thaw in the refrigerator before reheating.

The vegetables may become somewhat softer after freezing and thawing.

Reheating
Oven
Cover with foil and heat at 350°F / 175°C until hot.

Remove foil for the last few minutes if you want the cheese topping crisp again.

Microwave
Heat one portion in approximately 30–60 second intervals, depending on your microwave.

Let it stand briefly before eating.

Recipe Q&A
Q: Why is my casserole watery?
Usually because the broccoli/cauliflower weren’t drained enough.

Solution: steam briefly, drain extremely well and allow the vegetables to release steam before assembling. This is specifically recommended in multiple versions of the recipe.
M
My Home Made Recipe
+1

Q: Do I have to blend the cottage cheese?
No.

Blending creates a smoother, more sauce-like consistency.

If you like visible cottage-cheese curds, simply whisk everything together.

Q: Can I use frozen broccoli and cauliflower?
Yes.

Thaw them first and drain/pat them very dry.

Q: Why are eggs needed?
Eggs help the cottage-cheese mixture set during baking, giving the casserole its firm, sliceable structure rather than leaving a loose cheese sauce.
R
Recipes With Amber

Q: Can I make it without cheddar?
Yes.

Mozzarella, Monterey Jack or another melting cheese can be substituted.

Q: Can I make it without Parmesan?
Yes. Replace it with a little additional cheddar or another hard, salty cheese.

Q: Can I make it spicy?
Absolutely.

Add chili flakes, cayenne, jalapeño or red chili powder.

Q: Can I add chicken?
Yes. Add 1–1½ cups cooked diced chicken before baking.

Q: Can I prepare it ahead?
Yes.

Assemble it ahead of time, cover and refrigerate, then bake when needed.

Because cold ingredients may increase baking time slightly, bake until the center is completely set and hot.

Q: How do I get the top like the photograph?
Use sharp cheddar + Parmesan, distribute the cheese evenly, bake until bubbling, then briefly broil/grill the top.

The final broiling step is optional but gives you the darker golden patches.

Q: Is this keto?
It’s low-carb-friendly, but whether it fits a specific ketogenic diet depends on your portion and the exact dairy products used. Don’t assume it is keto simply because it contains vegetables and cottage cheese.

Q: Can I make it vegetarian?
Yes. The base recipe is vegetarian. My recommended version for the texture in your photo
For the closest result, I’d use:

300 g broccoli + 360 g cauliflower + 340 g full-fat cottage cheese + 2 eggs + 115 g sharp cheddar + 25 g Parmesan, with garlic, onion powder, smoked paprika and Dijon.

The key isn’t just the ingredients—it is pre-cooking and thoroughly draining the vegetables, then resting the finished casserole before cutting. Those two

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.