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    Home » Keto Casseroles » Cauliflower Casserole

    Cauliflower Casserole

    Last updated: Aug 15, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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

    Ready in just 30 minutes, it's the perfect side dish for a busy weeknight. Leftovers are great too!

    Cauliflower casserole served in a white baking dish with a serving spoon.

    One of my kids is not a fan of cauliflower. That's unfortunate, because my husband and I love it - it's such a wonderful, versatile vegetable for anyone on the keto diet.

    However, this cauliflower casserole is magical! It's the only way she'll agree to eat cauliflower. I guess the cheese and bacon make it tolerable. I'm not complaining!

    Jump to:
    • Ingredients
    • Instructions
    • Frequently asked questions
    • Variations and substitutions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this tasty casserole. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Fresh cauliflower florets: I haven't tried using frozen cauliflower in this recipe. But I suspect that fresh is the way to go.

    Olive oil spray: I love cooking with olive oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the casserole could turn out too salty.

    Sour cream: I use light sour cream, but feel free to use full-fat.

    Whole milk: You can use heavy cream instead if you wish.

    Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard. I highly recommend using it in this recipe.

    Cayenne pepper: It doesn't make the dish spicy, but adds an interesting layer of flavor.

    Shredded cheddar: I like to use sharp cheddar or even extra-sharp for the best flavor.

    Bacon bits: I use commercial ones, but you can also cook bacon until crispy and crumble it.

    Thinly sliced scallions: They make a beautiful garnish and they also add a nice flavor to the dish.

    Instructions

    Making this cauliflower casserole couldn't be easier! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Prep the cauliflower. I buy bagged cauliflower, so it's already washed and cut into large florets - I just cut it into smaller florets.

    Roast the cauliflower. Next, quickly roast the cauliflower in a hot oven.

    Mix with a creamy sauce. Now, mix the roasted cauliflower with an easy sauce of sour cream, Dijon, and spices.

    Bake. Top the casserole with cheese and place it in a preheated oven until the cheese is melted.

    Garnish. A sprinkle of bacon bits and sliced scallions adds flavor and color to this tasty, pretty casserole.

    A photo collage showing the steps for making a keto cauliflower casserole.

    Frequently asked questions

    Can I use full-fat sour cream?

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

    Can I use frozen cauliflower?

    I recommend using fresh cauliflower in this recipe. If you're like me and you're too lazy to prep a head of cauliflower, you could buy bags of pre-washed cauliflower florets.

    Can I microwave the cauliflower instead of roasting it?

    While I'm certainly a fan of microwave cauliflower, in this recipe I do recommend roasting it, which greatly enhances its flavor.

    Variations and substitutions

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • Top the casserole with thinly sliced jalapenos (use gloves when handling them).
    • Add a sprinkle of dry-grated parmesan.
    • Mix cooked shredded chicken into the mixture to turn the casserole into a complete meal. You'll need to increase the sauce ingredients if you do this.

    Serving suggestions

    Since I bake it in a 425°F oven, I like to serve this casserole with a main dish that I can cook in the same oven. So I often serve it with one of the following:

    • Baked salmon
    • Crispy baked chicken legs
    • Chicken Parmesan

    Storing leftovers

    Leftovers keep well in the fridge, in a sealed container, for 3-4 days. They are best reheated gently in the microwave on 50% power.

    I freely admit that I sometimes eat them cold and think they are excellent even straight out of the fridge!

    Keto cauliflower casserole topped with cheese and bacon.

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    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Cauliflower casserole served in a white baking dish.
    4.98 from 635 votes
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    Keto Cauliflower Casserole with Cheddar and Bacon

    This amazingly rich and flavorful cauliflower casserole is topped with cheese, bacon, and green onions.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 6 servings
    Calories: 167kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 large head cauliflower cut into small florets (1.5 lb. florets)
    • Olive oil spray
    • 1 teaspoon Diamond Crystal kosher salt (not fine salt)
    • ¼ teaspoon black pepper
    • ½ cup sour cream (I used low-fat, feel free to use full-fat)
    • 2 tablespoons whole milk (or cream)
    • 1 teaspoon Dijon mustard
    • 1 teaspoon minced fresh garlic
    • Pinch cayenne pepper
    • 1 cup shredded sharp cheddar divided

    Garnish:

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

    Instructions

    • Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
    • Arrange the cauliflower florets on the baking sheet. Liberally spray them with olive oil and season them with kosher salt and black pepper. Roast the cauliflower until tender-crisp, about 12 minutes.
    • Meanwhile, in a large bowl, mix the sour cream, milk, Dijon, garlic, cayenne, and ½ cup cheddar.
    • When the cauliflower is done, add it to the sour cream sauce and mix to combine. 
    • Transfer the mixture to a greased 1.5-quart baking dish. Top with the remaining shredded cheddar. Return the baking dish to the oven and bake just until cheese is melted, about 10 minutes.
    • Sprinkle the casserole with the bacon bits and the scallions and serve.

    Video

    Notes

    Here are a few variations on the original recipe:
    • Top the casserole with thinly sliced jalapenos (use gloves when handling them).
    • Add a sprinkle of dry-grated parmesan.
    • Mix cooked shredded chicken into the mixture to turn the casserole into a complete meal. You'll need to increase the sauce ingredients if you do this.

    Add Your Own Notes

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    Nutrition per Serving

    Serving: 0.5cup | Calories: 167kcal | Carbohydrates: 7g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Sodium: 414mg | Fiber: 3g | Sugar: 2g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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