Broccoli and cauliflower gratin with sausage

Broccoli and cauliflower gratin with sausage

Even the veggie-phobic love broccoli and cauliflower gratin. Who can resist the creamy, cheesy sauce with just enough mustard to make it interesting? Add the sausage, and it's a go-to low-carb meal for busy families. That was easy!

Broccoli and cauliflower gratin with sausage

Even the veggie-phobic love broccoli and cauliflower gratin. Who can resist the creamy, cheesy sauce with just enough mustard to make it interesting? Add the sausage, and it's a go-to low-carb meal for busy families. That was easy!
6 servingservings


  • 1 (3 oz.) 1 (90 g) leekleeks
  • 1 (4 oz.) 1 (110 g) yellow onionyellow onions
  • 1 lb 450 g broccoli, in florets
  • ½ lb 220 g cauliflower, in florets
  • 1 lb 450 g sausage in links, precookedsausages in links, precooked
  • 2 oz. 55 g butter, for frying
  • 2 tbsp 2 tbsp Dijon mustard
  • 1 cup 240 ml sour cream or crème fraîche
  • 1½ cups (6 oz.) 350 ml (170 g) cheddar cheese shredded
  • 2 tsp 2 tsp fresh thyme or dried thyme
  • salt and pepper
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Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Coarsely chop the leek and onion. Chop the broccoli and cauliflower florets into 1” (2.5cm) chunks. Slice the sausage links into 1” (2.5cm) pieces.
  3. Fry onion, vegetables and sausages in butter in a pan.
  4. Put the vegetables and sausage in a 9x12 baking dish, blend the mustard with the sour cream and pour over the vegetables and sausage.
  5. Add cheese on top and season with thyme, salt and pepper.
  6. Bake in the oven on the upper rack for 15 minutes.


You can use raw sausages in this recipe. If so, add the sausages whole to the pan in advance of the vegetables to and cook through. Slice the sausages into pieces post-cooking (whilst cooking the vegetable) for best results.

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  1. Karen Tyler
    I'm amazed at how delicious this very simple recipe came out. I'll use this practically instant sauce on other things as well.
  2. Carl
    This is such an easy and tasty meal. Defiantly a meal for the whole family. Note. I did put to much cheese in. ?
  3. Julie
    Can you use frozen broccoli?
    Reply: #4
  4. Kristin Berglund Team Diet Doctor

    Can you use frozen broccoli?

    Hi Julie!

    Yes, you can! Frozen vegetables tend to release water, but this will evaporate while frying. Good luck!

  5. Sarah
    I don't use as much thyme as they say cause it will over power the whole meal if you aren't careful. I usually cut it in half and then it isn't as over powering and it still taste great
  6. Moriah
    I wasn't expecting the flavor to be this good! Delicious and easy to make! I will be making again! :)
  7. Michael
    Does this have a breakdown of how many carbs fats and protein?
  8. Peter Biörck Team Diet Doctor
    Hi Michael!

    If you hover your mouse over the symbol for "Strict/Moderate/Liberal Low Carb" on the pictures for all our recipes then you will get the nutritional facts.

    The amount of displayed carbs is net carbs (Total amount of carbs - fiber).

  9. Pam Sawchuk
    So you fry the broccoli and cauliflower from raw?
  10. Janet
    Can I substitute the leeks for something else?
  11. Debra
    Trying to get more information, I accidentally "reported" a couple of comments. Sorry about that. I was simply trying to found out how long the vegetables should be fried.
  12. Shelley Hill
    Hi, would the brocolli and cauliflower not be hard if your only frying it?
    New to this
  13. dirtmirt069
    Is ground sausage ok to use with this recipe?
  14. P & B
    This was absolutely delicious!!! We will make this again and again! Added mushrooms, spinach and no salt or pepper (because the sausages were well seasoned). YUM! Thank you!
  15. emjem
    I used red pesto with soured cream instead of mustard, and added left over veg like greens, peppers and garlic. I also crushed a poppadom on top (as they are low in carbs) before I added the cheese to give it a little bit of a crunch, it was delicious and really filling.
  16. Samantha
    My sour cream always cuddles when I make this. Even when baking in the oven at 400 instead of 450. Is the temperature still too high? I'm still not quite used to cooking with so much dairy. Still tasty though!
    Reply: #36
  17. Emily
    This is great but why 16 grams of carbs nothing in it has many
    Replies: #19, #32
  18. Rob
    How long do you fry the sausage and the veg for? Doesn't specify. Thanks!
  19. Andrea
    Probably from the broccoli and cauliflower. I haven't plugged it into my tracking app yet, but I bet the NET carbs are much lower.
  20. Mariane
    This is definitely one of my favorite recipes. Everybody likes it. I took it over to my neighbor's last week for a potluck meal and they loved it. I don't always add sausage and then I can eat it as a side with a bit of meat.
  21. Temi
    Recipe is great, just made it and it looks good. What is the total calorie, trying to add it in my fitness pal
    Reply: #22
  22. Holly
    Did you ever figure it out? I add food to my fitbit dashboard.
  23. Kanas
    I definitely agree with the above that the thyme is too much. I'd actually go without it to be honest.

    side note: Recipes aren't detailed enough on this site for people new to cooking.

    I'm not sure what the reason was but I think that thanks to my "baking dish" and setting it to the top rack for 15 minutes, everything on top formed into a brown burnt crust. The amount of burnt thyme is all I can focus on on every bite.

  24. Tomia
    Just had this for dinner here in new zealand, and it was very yummy! Great, simple recipe - a lovely comfort food on a wintery night!
  25. Maida
    I would like to start my diet plan where it is? and kindly consider as i am a feeding mother and a hypothyroid patient.
  26. Eunice
    This looks so yummy...what can I substitute sour cream with? I am lactose intolerant.
  27. Hope E.
    I just started Keto not to long ago and getting used to knowing what I'm supposed to eat and cook. This dish is ABSOLUTELY delicious. I never knew I liked Cauliflower or Leeks before.
  28. Marilou
    Amazing recipe! It’s a keeper! Sour cream makes it really tasty!!!
  29. Beth
    I’ve made this yummy recipe several times now and it truly is super easy. I now just eyeball the ingredients because it’s very forgiving. I’ve cooked it in many different type dishes, used varying amounts of the ingredients that I’ve had on hand and it still turn out tasty! Give this one a try, you won’t be disappointed!
    Reply: #30
  30. Crystal
    Have you had any issues with the sour cream curdling?
    Reply: #35
  31. 1 comment removed
  32. Dustin
    It is the onion. A medium onion about 2 - 2 1/2" in diameter has about 10g of carbs in it.
  33. Amanda
    To people saying they didn't like these veggies before, that's because our mothers steamed those veggies. Roast or fry just about anything and it tastes 408234708537029 times better. This was great, I loved it. I needed more carbs and added some spinach and a few cherry tomatoes in the last few minutes of the veggies frying. I used andouille sausage and added butter to that same pan to fry the veggies, it gave them more flavor. It's not really gratin, there isn't enough cheese for that. The sour cream dijon mix wasn't pourable, idk what's up with that part of the recipe. I just spooned it in dollops, and it cooked to a terrible curdled sour cream texture. But the taste was decent so this is staying in rotation. When I go into deep ketosis I'll probably rewrite this recipe with like four times the amount of cheese, cream, and ground mustard. Also! USE! GRUYERE! It's basic gratin cheese, way better than chedder or jack or any other pre-shredded cheese.
  34. Luisa
    I’ve never eaten sausage. So, what kind of sausage or brand is it good to get for the recipe? I want to try this recipe
  35. Beth
    Crystal, no issues with curdling but it may be because I’m adding the sauce to the frying pan with the veggies and sausage and mixing well on low to get it all mixed together smoothly before I put it in a dish to bake.
  36. Roxanne
    Make sure you are cooking on the top rack of your oven.. I don’t have an issue with curdling
  37. Nicole
    So good! Used ground turkey instead of sausage and topped it with a little crumbled goat cheese right after I took it out of the oven. Delicious!
  38. christie
    Delicious! It’s a keeper! I did have issues with curdling, but next time will try some of the tips mentioned such as putting the sauce in with the veggies earlier or a higher oven rack level.
  39. Paul
    What kind of cheese do people suggest? Only one comment here mentioned cheese (gruyere). Also for those lactose intolerant folks I might suggest yogurt. Thanks for the great recipe.
  40. Leah
    Can i freeze left overs?
    Reply: #41
  41. Kristin Parker Team Diet Doctor

    Can i freeze left overs?


  42. Ruth
    I don't understand using the 'mls' measure for fresh thyme? Millilitres are a liquid measure. It also sounds a vast amount to use for this recipe. I would strip the leaves from 4-6 small stalks of thyme or why not just use 1/2 - 1 teaspoon of dried thyme?
  43. Parker
    I must have messed something up with this recipe. After adding a cup of sour cream, my meal ended up being very soupy!

    Any tips on how I can avoid this next time?

    Reply: #54
  44. 1 comment removed
  45. domdom
    wondering how long to cook the veggies also tips on mot curdling sour cream
    Reply: #46
  46. Kristin Parker Team Diet Doctor

    wondering how long to cook the veggies also tips on mot curdling sour cream

    Fry the veggies until they are tender but not too soft. If the sour cream curdled, try turning the temperature down a bit. With it being mixed with the mustard and the other items on top, it shouldn't curdle.

  47. Douglas
    What is the serving size? 1 cup?
    Reply: #48
  48. Kristin Parker Team Diet Doctor
    Serving size is going to vary depending on how little or how much your ingredients actually cook down in size. The recipe as written makes 6 servings.
  49. Jane
    Re: comments about frying raw vegetables. Personally, I partially cook them a little then finish off by frying. I can just get away with frying the broccoli without par-boiling if it is cut small enough and fried for a long time, but definitely not the cauliflower. It causes digestion problems. A lot of DD recipes say to just fry these very fibrous chunky vegetables, but the pain is not worth it for me. I would recommend some pre-cooking, but it's down to personal preference. If you find that frying only works for you, then that's fine.
  50. Frankie
    I usually don’t really like Dijon mustard and rarely used sour cream, however I have to say that this recipie is so good. I only put 1 tbs of Dijon mustard and a pinch of thyme. Came out amazing. Will re-do for sure.
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