4.88 - 206 votes
KETO LOADED CAULIFLOWER CASSEROLE
– 1 large Cauliflower Head CHEESE SAUCE – 9 oz Cream Cheese – 1/2 cup Heavy Cream – 1 teaspoon Garlic Powder – 1/2 teaspoon Onion Powder – 1/2 teaspoon Salt – 2 cups Shredded Cheddar – 1/4 cup chopped dill – 9 oz Bacon
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 cooked cauliflower florets and set aside 10 minutes to steam out.
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)
Add Sauce Ingredients
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.
Add Dill and Cheddar
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 to Baking Pan
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 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 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
SWIPE UP FOR PRINTABLE RECIPE
Macro Calculator, Meal Plan Customizer, In-recipe Macros, Weight Tracker, and more!
All your Keto Tools