This is such a delicious casserole! It is an adaptation from one found in Wheat Belly, that I added my own spin to. You may use any cheddar you prefer, but I like freshly grated Cabot white cheddar aged 3 years, or Kerrygold Dubliner cheese, which is a slightly sweet cross between cheddar and Parmesan.
32 oz frozen broccoli florets
24-oz freshly grated sharp Cheddar cheese, divided in 12 oz each
2 cups heavy cream
2 tbspn butter
2/3 cup almond flour/meal
1 tsp mustard powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp ground nutmeg
1/2 tsp pepper
Preheat the oven to 375 degrees. Grease a 9 x13 baking ceramic or glass baking dish.
Steam broccoli in microwave or double steamer until bright green and slightly softened (should be still al dente). Drain and place in greased baking dish in an even layer.
In a bowl, combine eggs, 12 oz of the cheese, heavy cream, butter, almond flour/meal, mustard powder, onion powder, nutmeg, salt, and pepper. Stir until well incorporated. Pour mixture over broccoli, and top with remaining 12 oz of cheese.
Bake in oven for 30-40 minutes, or until knife comes out clean and cheese is lightly browned and bubbly. Serve!