Creamy broccoli puree with cheese and bacon

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Creamy broccoli puree with cheese and bacon

Creamy Bacon Broccoli Puree with Cheese and Bacon is a low-carb, keto-free, gluten-free garnish and the most delicious way to serve broccoli.

Sponsored by: Mahon Menorca Cheese

Broccoli puree with cream cheese and bacon is broccoli puree that is made creamy and tasty with Mahon Menorca semi-cured cheese or Gouda cheese, butter, garlic, spices and topped with a little cream, a little more grated cheese and crumbled bacon.

This brightly colored, rich and creamy vegetable puree is so comforting and incredibly tasty that even my picky and hateful broccoli teenage boy ate this and declared it the only way to eat broccoli!

When I first served it to my son, he wrinkled his face and said, "This is so green and I don't like broccoli, Mom!" But I was determined to get it, to try it, so I said, "I need an honest opinion from someone I know to be forceful and unfiltered." He tried it and said, "Wow, Mom, you got him out of the park! You really made broccoli taste good. ”

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I used Mahon Menorca semi-cured cheese in this dish due to its excellent flavor and texture.

Mahon Menorca Cheese is available in 3 delicious varieties:

  1. Offer: A soft, yellowish-white cheese with very little rind. Smooth and creamy texture with a milky butter flavor and a tangy touch. (21-60 days)
  2. Semi-cured: A firm but easy to cut cheese with an ivory color and an orange peel. It has a tasty and more developed milky flavor with a buttery nutty flavor. (2-5 months)
  3. Cured: A firm, hard and mature cheese that has a highly developed complex, intense flavor, aroma and aftertaste. Touches of old wood, tanned leather or a cellar. A delight for cheese lovers. (more than 5 months)

I was very relieved when I discovered that the Mahon Menorca cheese is available in the US USA and it can be bought in these stores and shops:

Fairway, West Side Market, Gourmet Garage, Saveway, Wholefoods, Kroger, Costco, Central Markets, Central and Town & Country Markets.

Creamy broccoli puree with cheese and bacon


  • 4 cups broccoli florets
  • 1 to 2 cloves of garlic
  • ½ teaspoon of sea salt
  • ¼ teaspoon black pepper
  • 2 ½ tablespoons butter, melted
  • ½ cup grated Mahon Menorca semi-cured cheese, or grated Gouda cheese, divided in half
  • 2 tablespoons thick cream
  • 1 slice of bacon, cooked and minced


  1. Preheat oven to 350 ° F (180 ° C). Chop the broccoli into florets.
  2. Bring 6 cups of water to a boil in a large saucepan and add the broccoli flowers. Boil over medium-high heat for 8 to 10 minutes.
  3. Drain the broccoli in a strainer. Stack a few paper towels and pour the broccoli on paper towels.
  4. Wrap broccoli in paper towels and press down on strainer to squeeze out excess water.
  5. Add to a food processor: broccoli flowers, garlic cloves, sea salt, black pepper, melted butter, and ¼ cup grated cheese.
  6. Process until a smooth green paste forms.
  7. Add broccoli paste to a 24-ounce shallow or gratin baking dish (divide into two 12-ounce baking dishes).
  8. Spread evenly on the plate and drag a fork along the top of the broccoli puree to form grooves.
  9. Sprinkle the heavy cream over the top and sprinkle with the remaining ¼ cup grated cheese.
  10. Bake at 350 ° F (180 ° C) for 15 minutes.
  11. Once the cooking time is over, simmer for 2 minutes to lightly brown the cheese on top.
  12. Remove from oven and sprinkle top with cooked crumbled bacon. Serve warm.

Nutritional facts: Yield: 4 servings, Serving Size: 1/2 cup, Calories: 212, Carbs: 3g, Net Carbs: 2g, Fiber: 1g, Protein: 10g, Fat: 19g, Saturated Fat: 13g , Sugars: 1 g.

* all recipe data are estimates based on the products I used *

Printable recipe card with photo instructions below:

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