This keto creamy cauliflower and cheese casserole is an indulgent low-carb dish that combines tender cauliflower with a rich cheese sauce, baked to golden perfection.
It’s a perfect keto comfort food that’s satisfying yet fits into a low-carb lifestyle.
This recipe is straightforward to prepare, requires simple ingredients, and is ideal for weeknight dinners or holiday meals.
Why You’ll Love This Recipe
- Cauliflower serves as a low-carb and nutrient-rich base that soaks up the creamy cheese sauce wonderfully.
- A blend of sharp cheddar and cream cheese creates a luscious, velvety texture without added carbs.
- Baking the casserole allows the flavors to meld, and the top to develop a delicious golden crust for texture contrast.
Keto Creamy Cauliflower and Cheese Casserole
A rich, comforting keto-friendly casserole featuring tender cauliflower baked in a luscious, creamy cheese sauce. Perfect as a satisfying low-carb side or main.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 1 large head cauliflower, cut into florets (about 4 cups or 600g)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream (240 ml)
- 4 ounces cream cheese, softened (115 g)
- 2 cups shredded sharp cheddar cheese, divided (about 200 g)
- 1/2 cup grated Parmesan cheese (50 g)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prepare the cauliflower Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil, then add the cauliflower florets and cook for 5 minutes until just tender. Drain well and set aside.
- Make the cheese sauce In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Lower the heat and whisk in the heavy cream and cream cheese until smooth and creamy. Stir in 1 1/2 cups shredded cheddar cheese and the Parmesan cheese until melted. Season the sauce with salt, pepper, and smoked paprika if using.
- Assemble the casserole Place the cooked cauliflower in a greased 8×8-inch (20×20 cm) baking dish. Pour the cheese sauce evenly over the cauliflower, mixing gently to coat. Sprinkle the remaining 1/2 cup cheddar cheese on top.
- Bake Bake uncovered in the preheated oven for 25-30 minutes, or until the top is golden and bubbling. Let the casserole rest for 5 minutes before serving to allow it to set slightly.
Helpful Tips
- Use fresh garlic for the best flavor, but garlic powder can substitute in a pinch.
- For extra creaminess, add a dollop of sour cream to the cheese sauce.
- Ensure cauliflower is well-drained after boiling to prevent a watery casserole.
- If you want a crunchy topping, add 1/4 cup crushing pork rinds or almond flour mixed with a little melted butter on top before baking.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a microwave or oven until warmed through to prevent curdling of the cheese sauce.
Do not freeze this casserole, as the cheese sauce may separate upon thawing.
Frequently Asked Questions
Can I use frozen cauliflower for this casserole?
Yes, you can substitute fresh with frozen cauliflower florets. Thaw and drain them well before using to avoid excess moisture in the casserole.
Is this recipe dairy-free?
No, this recipe contains cream cheese, heavy cream, and cheddar cheese, so it is not suitable for dairy-free diets.
Can I prepare this casserole in advance?
Yes, you can assemble the casserole up to a day ahead and refrigerate it. Bake it fresh before serving.
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