This simple side dish of broccoli and cheese is a great way to get picky eaters to eat their vegetables! The flourless cheese sauce features heavy cream, cheddar, and spices, and it comes out thick and creamy!
If you have a picky eater at home, you know how difficult it can be to get them to eat vegetables. That's why I'm grateful for this easy side dish of broccoli and cheese. But don't limit yourself to broccoli! The easy cheese sauce pairs beautifully with other steamed vegetables, including microwave cauliflower, steamed spinach, and steamed asparagus.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh broccoli: You will steam it on the stovetop or in the microwave.
- Heavy cream: This is a must. Half-and-half or whole milk won't work in this recipe.
- Mustard: I use Dijon mustard. This traditional French mustard is creamier and less vinegary than yellow mustard. It flavors the sauce and helps prevent it from becoming stringy.
- Spices: Garlic powder and cayenne pepper. You can use ½ teaspoon of minced fresh garlic instead of garlic powder.
- Cheese: I use shredded sharp cheddar. Other melty cheeses work well in the sauce. My favorite is shredded Gouda.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Steam the broccoli on the stovetop or in the microwave. Here are recipes for steamed broccoli and microwave broccoli.
Heat the heavy cream with Dijon mustard and spices. Over low heat, slowly and patiently mix in the cheese until fully melted.
Pour the sauce over the broccoli and serve.
Recipe FAQs
No. This flourless sauce is excellent. It's rich and creamy, and its thickness is perfect.
I do recommend using store-bought shredded cheese. The small amount of anti-caking agent typically added to these cheeses (cornstarch or powdered cellulose) helps thicken the sauce.
If you're shredding your own cheese and you feel that the sauce is too thin, simply stir in a bit more cheese - try ¼ cup more.
You can also mix 1 teaspoon of cornstarch with 1 teaspoon of cold water and stir that into the sauce. This will add a tiny amount of carbs - 2 grams for the entire recipe. I prefer cornstarch to flour because it's usually gluten-free, and you can use less of it.
Yes. You can refrigerate the sauce in an airtight container for up to four days. Add a small amount of heavy cream or milk when you reheat it (start with a tablespoon), and reheat it covered in the microwave at 50% power.
Stir it after 30 seconds and see if the texture is OK, then continue reheating for 30 more seconds. Alternatively, you can reheat it in a saucepan over very low heat.
No. The Dijon mustard adds great flavor to the sauce. It also helps prevent the sauce from becoming stringy by adding an acidic component. So please don't skip it.
You can try, but it's not recommended, as it will likely become grainy or separate upon thawing.
Serving Suggestions
The cheese sauce is obviously ideal as a topping for steamed vegetables, not just broccoli. Here are a few more ideas for using it:
- Use it as a dip and serve it with keto crackers, keto pretzels, zucchini chips, or salami chips.
- Drizzle it on keto tacos.
- Pour it over hearts of palm pasta, zucchini noodles, shirataki noodles, or spaghetti squash pasta.
- Use it to make cauliflower mac and cheese.
- Use it to make a keto grilled cheese sandwich.
- Mix it into mashed cauliflower, mashed butternut squash, or mashed pumpkin.
Recipe Card
Easy Broccoli and Cheese Recipe
Video
Ingredients
- 3 cups broccoli florets - bite-size; 10 ounces
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- ½ cup cheddar cheese - sharp, shredded; 2 ounces
Instructions
- Steam the broccoli florets until tender-crisp, for about 4 minutes.
- Meanwhile, add the cream, Dijon mustard, garlic powder, and cayenne to a small saucepan and whisk to combine.
- Heat the cream mixture over medium heat. When the cream starts to bubble around the edges, lower the heat to low.
- Stir in the shredded cheddar, ⅓ at a time, slowly and patiently with a rubber spatula until it is completely melted. Don't stir vigorously, or the sauce will become stringy. Turn the heat off as soon as it's all melted.
- Pour the cheese sauce on the steamed broccoli and serve.
Notes
- Using store-bought pre-shredded cheese helps with the sauce's texture. The small amount of anti-caking agent typically added to shredded cheese (cornstarch or powdered cellulose) helps thicken the sauce.
- If you're shredding your own cheese and feel that the sauce is too thin, stir in a bit more cheese - start with ¼ cup. You can also mix 1 teaspoon of cornstarch with 1 teaspoon of cold water and stir that into the sauce. This will add a tiny amount of carbs - about 2 grams for the entire recipe.
- Heat the sauce over low heat and add the cheese slowly and gently to prevent it from becoming stringy.
- Please don't skip the mustard - its acidity helps improve the sauce's texture.
- You can keep the cheese sauce in an airtight container in the fridge for up to 4 days. When ready to use it, add a tablespoon of heavy cream and reheat it covered in the microwave at 50% power. Stir it after 30 seconds, then continue reheating - if needed - for 30 more seconds. You can also reheat it on the stovetop over low heat.
- I don't recommend freezing this sauce, as it will likely become grainy or separate upon thawing.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Kellie says
So delicious!
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Kellie! Thank you for the comment.
Jackie says
Yummmm!!!!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Jackie!