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Baked Broccoli Greens Au Gratin

Broccoli Greens Au Gratin

Becky Tamez
Did you know you could eat the leaves of the broccoli plant? Well, you can! And they are delicious!! This cheesy broccoli greens recipe will knock your socks off!
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 4


  • 1 bunch Broccoli greens
  • 1/3 cup Parmesan cheese* recipe included
  • r3/4 cup Mozzarella cheese sauce* recipe included
  • 1 1/4 cup Almond milk
  • 1/4 tsp Garlic powder
  • 1/4 tsp Himalayan salt

The Parmesan Cheese

  • 1/2 cup Slivered almonds
  • 1 tbsp Nutritional yeast
  • 1/2 tsp Himalayan salt
  • 1 tsp Maple Syrup

The Mozzarella Cheese Sauce

  • 1 1/2 cup Cashews
  • 1 cup Water
  • 2 tbsp Lemon juice
  • 1 1/2 tbsp Arrowroot powder
  • 1 1/2 tsp Himalayan salt
  • 1 tsp Onion powder


The Parmesan Cheese

  • Add all ingredients except the maple syrup to a high speed blender. 
  • Blend on high for 5-10 secs until chopped to a parmesan cheese texture.
  • Slowly drizzle in the maple syrup, stirring the cheese blend to make a nice even coat and to not make one spot too wet. 

The Mozzarella Cheese Sauce

  • Add the cashews, water, and garlic to a high speed blender. 
  • Blend on high for 2 minutes.
  • Add the rest of the ingredients and blend for 30 seconds. 

For the Broccoli Greens Au Gratin

  • Preheat oven to 400 degrees. Wash and chop all of your broccoli greens. You can squeeze dry but do not salad spin. You want some of the moisture in your greens. 
  • In a large bowl, mix together the greens, the parmesan, 1/4 cup of the mozzarella sauce, garlic powder, milk, and salt, then transfer to an 8x8 baking dish.
  • Top with remaining mozzarella sauce. 
  • Bake at 400 degrees for 15 minutes. The top should brown slightly but not over cook. 
  • Serve warm.


*If you are not using a blender such as Vitamix to make the mozzarella sauce, I recommend soaking the cashews for about 4 hours to make them soften enough to cream.* 
Keyword greens