Keto Loaded Cauliflower Casserole Food

SIMPLE CAULIFLOWER KETO CASSEROLE

Simple Cauliflower Keto Casserole image

Cauliflower in a creamy cheese sauce is a perfect keto recipe and delicious to boot! Make sure you season well with salt and pepper (nutmeg tastes great as well) otherwise it will taste too bland.

Provided by Natalie Titanov

Categories Side Dish Casseroles Cauliflower

Time 45m

Yield 2

Number Of Ingredients 4

Ingredients

½ head cauliflower florets
1 cup shredded Cheddar cheese
½ cup heavy cream
1 pinch salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Bring a large pot of slightly salted water to a boil and cook cauliflower until tender but firm to the bite, about 10 minutes. Drain.
Combine Cheddar cheese, cream, salt, and pepper in a large bowl. Arrange cauliflower in a casserole dish and cover with cheese mixture.
Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Nutrition Facts : Calories 468.9 calories, Carbohydrate 10 g, Cholesterol 140.8 mg, Fat 40.9 g, Fiber 3.6 g, Protein 18.1 g, SaturatedFat 25.6 g, Sodium 494.1 mg, Sugar 3.8 g

KETO LOADED CAULIFLOWER CASSEROLE

Keto Loaded Cauliflower Casserole image

A creamy keto cauliflower side dish or light dinner with 5.7g of net carbs per serving

Provided by Carine Claudepierre

Categories Dinner

Time 55m

Number Of Ingredients 9

Ingredients

1 large Cauliflower Head (cut into bite size florets)
9 oz Cream Cheese
1/2 cup Heavy Cream
1 teaspoon Garlic Powder (or 3 fresh garlic cloves, crushed)
1/2 teaspoon Onion Powder
1/2 teaspoon Salt
2 cups Shredded Cheddar (divided)
1/4 cup Chopped Dill
9 oz Bacon Slices (chopped into bite size pieces, about 6 slices)

Steps:

Preheat oven to 425°F (220°C) Grease a 9-inch x 13-inch baking dish. Set aside.
Cut the cauliflower head into bite-size florets, you should have about 1.8 lb/800g of small florets.
Place the cauliflower florets into a steamer basket and place the basket into a large pot with 2 inches of water at the bottom. Steam the cauliflower for 8 minutes until fork tender.
Drain the cooked cauliflower florets and set aside 10 minutes to steam out.
Meanwhile, prepare the cheese sauce.
In a large pot (can be the one you used to steam the cauliflower), fry the bacon pieces for 2-3 minutes. Set aside 1/3 cup of cooked bacon in a bowl (you will use this to add on top of the casserole later).
Stir in heavy cream, cubes of cream cheese, garlic powder, onion powder, and salt, and simmer the sauce over low/medium heat until cream cheese is melted and sauce is thick and creamy.
Remove from heat, stir in fresh chopped dill, half shredded cheddar (1 cup).
Stir in the cooked cauliflower florets until evenly coated with the cheese sauce.
Transfer the cheesy cauliflower florets into the prepared baking dish and spread into an even layer.
Top the casserole with the remaining crispy bacon and shredded cheese.
Bake for 15-20 minutes, switching to grill mode for 3-4 minutes if needed to grill cheese on top.
Remove from the oven and sprinkle with extra fresh dill if desired.
Serve immediately as a main dish or low carb side dish to grilled meat/fish.

Nutrition Facts : Carbohydrate 7.3 g, Fiber 2 g, Fat 26.1 g, Calories 326.8 kcal, Protein 17.6 g, ServingSize 1 serve, SaturatedFat 15.5 g, Cholesterol 81.2 mg, Sodium 1085.6 mg, Sugar 3 g

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