Low Carb Cauliflower Casserole

An amazingly rich and tasty cauliflower casserole is keto and low carb. It is made with sour cream, shredded cheddar and crumbled bacon.

This keto cauliflower casserole is amazing. It is rich, delicious, and low carb, so you can enjoy it guilt-free. Based on my Brussels sprouts gratin, it’s a great way to convince picky eaters to eat their vegetables!

This cauliflower casserole is magical – it’s the only way she’ll eat cauliflower. I guess the cheese and bacon make it tolerable. A spoonful of sugar helps the medicine go down – must be true for cheese and bacon too! ­čśÇ

One of the best things about this recipe, apart from the fact it’s delicious, is that this is such an easy recipe. I buy bagged cauliflower, so it’s already washed and cut into large florets – I just cut it into smaller florets.

A quick roast in a hot oven, mix the roasted cauliflower with an easy sauce of sour cream, top with cheese, and place in the oven until cheese is melted. A sprinkle of bacon bits and sliced scallions adds flavor and color to this tasty, pretty cauliflower casserole.

I use light sour cream in this recipe, a personal preference, but you can absolutely use full fat. Greek yogurt would probably be okay too. Although maybe a bit on the sour side and not as tasty as sour cream.


You’ll Need:


  • 1 large head cauliflower, cut into small florets (1.5 lb. florets)
  • Olive oil spray
  • 1 teaspoon coarse kosher salt (not fine salt)
  • 1/4 teaspoon black pepper
  • 1/2 cup low fat sour cream
  • 2 tablespoons whole milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • Pinch cayenne pepper
  • 1 cup shredded sharp cheddar, divided

Garnish:

  • 2 tablespoons bacon bits
  • 2 tablespoons thinly sliced scallions, green parts


Instructions:


  1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Arrange the cauliflower florets on the baking sheet. Liberally spray with olive oil and season with kosher salt and black pepper. Roast the cauliflower until tender-crisp, about 12 minutes.
  3. Meanwhile, in a large bowl, mix the sour cream, milk, Dijon, garlic, cayenne and 1/2 cup cheddar.
  4. When cauliflower is done, add it to the sour cream sauce and mix to combine.
  5. Transfer the mixture to a greased 1.5-quart baking dish. Top with the remaining shredded cheddar. Return to the oven and bake just until cheese is melted, about 10 minutes.
  6. Sprinkle the cauliflower casserole with the bacon bits and the scallions and serve.

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