Tag Archives: broccoli

“Cheesy” Paleo Broccoli Casserole (Gluten Free, Whole30)

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This is a sponsored post written by me on behalf of OXO. I was compensated and received a product to try. I fully stand behind this product, and the opinions are 100% my own.

This “Cheesy” Paleo Broccoli Casserole is dairy free and Whole30, but you’ll never know it by the delicious, creamy taste! It’s a perfect holiday side dish. Cheesy Paleo Broccoli Casserole

Ever since I’ve had to give up gluten and dairy because of my food intolerances, I had to start getting super creative for the holidays. I actually really enjoy the process of experimenting in the kitchen and recreating my favorite dishes free of allergens without sacrificing on the flavor.

I recently made this “Cheesy” Paleo Broccoli Casserole without a hint of cheese, and I may have to make it every year for holiday get-togethers because it turned out fantastic.

“Cheesy” Paleo Broccoli Casserole Recipe

The “cheesy” creamy sauce in this recipe is made with a combination of spices, cashews, coconut milk, and nutritional yeast, and I honestly think it tastes better than real cheese. The best part is that you won’t feel weighed down afterwards like you do with real cheese, and the creamy texture with the crunchy broccoli is just the best combo.

You can use either fresh or frozen broccoli for this casserole, which makes the cooking process easy and quick because if you use frozen florets,  you don’t even have to defrost them!

Cheesy Paleo Broccoli Casserole

Cheesy Paleo Broccoli Casserole

Easy Cooking with OXO Products

To make this “Cheesy” Paleo Broccoli Casserole, I used some of these OXO products, which made preparing this side dish so dang easy and fun! The OXO products I used are:

  • Glass 3 Qt Baking Dish with Lid (love that it comes with a lid, and it can go from freezer to oven without the need to thaw),
  • Herb Stripping Comb (it strips kale and herb leaves from multiple stems at one time with a simple pull, and it made stripping parsley leaves for this recipe so easy and quick!),
  • and lastly, my favorite, One Stop Chop (a manual food processor).

The One Stop Chop was my favorite because the blades are extremely sharp, so it makes chopping onions and other vegetables a breeze. Plus, the bottom suctions to the counter really well so it doesn’t budge while you are turning the handle! I know I’ll be using this one multiple times over the holidays when I’m cooking 5 dishes at once.

Cheesy Paleo Broccoli Casserole

My Favorite Kitchen Equipments for Making Holiday Dishes

If you go through my kitchen, you’ll probably figure out that I really love OXO products. Their products are always high quality and last a really, really long time. I’ve had some of their glassware for 4+ years and they are still going strong.

If you are a fan of holiday dishes like me and you are planning to bake a ton this season, definitely check out their glass bakeware! They come in all different shapes and sizes, and I love that many of them have lids to easily store your leftovers in the fridge.

I hope you enjoy this gluten free and Whole30 “Cheesy” Paleo Broccoli Casserole, because it’s such a delicious way to enjoy your vegetables and get your kids to eat them as well!

Cheesy Paleo Broccoli Casserole


"Cheesy" Paleo Broccoli Casserole

This "Cheesy" Paleo Broccoli Casserole is dairy free and Whole30, but you'll never know it by the delicious, creamy taste! It's a perfect holiday side dish. 
Servings 12 servings
Calories 176kcal
Author Jean Choi


  • 2 lbs broccoli florets about 8 cups, fresh or frozen
  • 1 tbsp coconut oil
  • 1 onion chopped
  • 4 garlic cloves minced
  • Parsley flakes for garnish

"Cheese" Sauce

  • 1 1/2 cup full-fat coconut milk
  • 1 cup raw cashews
  • 3/4 cup nutritional yeast
  • 1/3 cup apple cider vinegar
  • 2 tbsp dijon mustard
  • 1 tsp onion powder
  • 2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp smoked paprika
  • 2 eggs


  • Preheat oven to 350 degrees F.
  • Place broccoli in a 9x13 baking dish in an even layer.
  • Heat 1 tbsp of coconut oil a skillet over medium high heat.
  • Add onion and garlic and cook stirring until fragrant, about 5 minutes. 
  • Remove from heat and add to the baking dish over the broccoli.
  • In a blender, add all ingredients for the "cheese" sauce, except eggs, and blend until smooth and creamy. 
  • Pulse in the eggs until just mixed together.
  • Pour over the vegetables and stir together. 
  • Bake for 1 hour until golden.
  • Sprinkle with parsley flakes and serve warm.


Serving: 1serving | Calories: 176kcal | Carbohydrates: 11g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 360mg | Potassium: 443mg | Fiber: 3g | Sugar: 2g | Vitamin A: 11% | Vitamin C: 83.3% | Calcium: 5.4% | Iron: 14.1%

What is your signature seasonal side dish? Do you have any favorite OXO products you always use?

This is a sponsored post written by me on behalf of OXO.

“Roasted” Garlic Lemon Paleo Instant Pot Broccoli

Make perfectly steamed Paleo Instant Pot Broccoli, along with the most delicious “roasted” garlic lemon dressing, all without turning on the oven!

Roasted Garlic Lemon Paleo Instant Pot Broccoli

Broccoli is one of those side dishes that’s a staple in our house. It goes well with almost all dishes, and it’s one of the few vegetable that my husband actually enjoys. I used to love roasted broccoli, but recently switched over to the steamed version. Either way, broccoli is just so delicious in all forms, and I especially love it seasoned with garlic and lemon.

One of the newest ways I’ve been cooking broccoli that’s been a LIFE CHANGER is in the Instant Pot. It’s so easy, SO quick, and there are just so many less dishes at the end of it all. In this “Roasted” Garlic Lemon Paleo Instant Pot Broccoli, both the garlic and broccoli are cooked in the Instant Pot and all if it’s done in less than 30 minutes.

Roasted Garlic Lemon Paleo Instant Pot Broccoli

Roasted Garlic Lemon Paleo Instant Pot Broccoli

You may be confused with the instructions when it says that you set the Instant Pot to 0 minutes for the broccoli, but that’s correct. The broccoli will cook super quickly as the Instant Pot comes to pressure, and that’s all it needs. You release the pressure as soon as you hear it beep, and you’ll have a perfectly cooked broccoli that’s ready to be seasoned.

And the “roasted” garlic lemon dressing, guys. I kinda wanna put it on EVERYTHING. It’s such a great flavor combo and I couldn’t stop eating these until they were gone. If you are in need of a new way to prepare your broccoli, I highly recommend you try this Instant Pot method, because it’s absolutely delicious. I’m pretty sure this will be the only way we cook broccoli until we get sick of it!

Roasted Garlic Lemon Paleo Instant Pot Broccoli


"Roasted" Garlic Lemon Paleo Instant Pot Broccoli

Make perfectly steamed Paleo Instant Pot Broccoli, along with the most delicious "roasted" garlic lemon dressing, all without turning on the oven!
Course Side Dish
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 6 servings
Calories 122kcal
Author Jean Choi


  • 1 small head of garlic
  • 1 cup water
  • 2 tbsp + 1 tsp extra virgin olive oil
  • 2 heads of broccoli separated into florets (about 6 cups of florets)
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt plus more to taste
  • 1/2 tsp ground black pepper Omit for AIP
  • Sprinkle of crushed red pepper, for garnish Optional: omit for AIP


  • Slice off the top of the garlic head. 
  • Pour water into the Instant Pot and fit a steamer basket over the water. 
  • Place the garlic head on the steamer and drizzle 1 tsp of olive oil over it.
  • Close the the lid and make sure the pressure valve is set to SEALING. Set it to HIGH on MANUAL for 8 minutes. 
  • Once it beeps to a finish, wait 10 minutes for the pressure to release naturally. 
  • Open the lid and carefully remove the garlic and set aside to cool. Leave the water and the steamer basket in the Instant Pot.
  • Add broccoli florets to the Instant Pot on the steamer basket, while the water is still hot.
  • Close the the lid and make sure the pressure valve is set to SEALING. Set it to MANUAL for 0 minutes. 
  • Immediate release the pressure valve once it beeps to a finish and open the lid. 
  • Transfer the broccoli florets to a mixing bowl.
  • Once the garlic is cool enough to handle, gently squeeze out the cloves and place in a blender.
  • Add 2 tbsp of olive oil, lemon juice, salt, and pepper to the blender with the garlic cloves and blend until smooth and creamy.
  • Pour the lemon garlic sauce over the broccoli. Gently toss together. Taste and add more sea salt, if needed.
  • Garnish with crushed red peppers, if using, and serve.


Serving: 1serving | Calories: 122kcal | Carbohydrates: 15g | Protein: 6g | Fat: 5g | Sodium: 457mg | Potassium: 664mg | Fiber: 5g | Sugar: 3g | Vitamin A: 25.3% | Vitamin C: 223.3% | Calcium: 9.5% | Iron: 8.2%

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