– 1 large Cauliflower CHEESE SAUCE – 9 oz Cream Cheese – ½ cup Heavy Cream – 1 tsp Garlic – ½ tsp Onion – ½ tsp Salt – 2 cups Cheddar – ¼ cup Dill – 9 oz Bacon Slices
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-inch water at the bottom. Steam the cauliflower for 8 minutes until fork tender.
Drain the cooked cauliflower florets and set them aside for about 10 minutes to steam out.
In a large pot, fry the bacon pieces for 2-3 minutes. Set aside 1/3 cup of cooked bacon in a bowl.
Add Sauce Ingredients
Stir in heavy cream, cubes of cream cheese, garlic powder, onion powder, and salt, and simmer the sauce until cream cheese is melted and sauce is thick and creamy.
Add Dill and Cheddar
Remove the bacon sauce from the heat, stir in fresh chopped dill, half shredded cheddar (1 cup).
Add the cooked cauliflower florets to the Bacon Sauce until evenly coated with the cheese sauce.
Transfer to Baking Pan
Transfer the cheesy cauliflower florets into the prepared baking dish and spread into an even layer.
Top Keto Casserole
Top the keto cauliflower casserole with the remaining crispy bacon and shredded cheese.
Bake Keto Casserole
Bake the Keto Cauliflower Casserole for 15-20 minutes in an oven preheated to 425°F (220°C), switching to grill mode for 3-4 minutes if needed to grill cheese on top.
Serve the Casserole
Serve the Keto Cauliflower Casserole immediately as a main dish or low carb side dish to grilled meat/fish.
NET CARBS FAT PROTEIN
Serving: 1/2 Cup Makes: 8 Servings
Prep: 20 Minutes Cook: 35 Minutes