keto cauliflower cheese casserole
Just make up this mouthwatering keto cauliflower and cheese casserole, and it’s an absolute winner With tender cauliflower, creamy cheeses, and a hint of richness from heavy whipping cream, every bite is pure comfort food bliss. Plus, it’s ridiculously easy to make just mix, bake, and enjoy! Whether you serve it as a hearty side dish or a satisfying main course, it’s sure to become a family favorite
Here’s a detailed recipe for your delicious keto cauliflower and cheese casserole:
Ingredients:
- Cauliflower (2 heads, chopped into small pieces)
- Mozzarella cheese
- Cheddar cheese
- Heavy whipping cream
- Butter
- Sour cream
- Cream cheese (room temperature or microwaved for 10 seconds)
- Eggs
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Instructions:
- Preheat your oven to 350°F (175°C). Grease a baking pan with butter or cooking spray.
- Bring a large pot of water to a boil. Add a bit of butter to the water.
- Once the water is boiling, add the chopped cauliflower to the pot. Boil for about 5 minutes, or until the cauliflower is just tender. You want it to have a slight bite, not be mushy.
- Drain the cauliflower and transfer it to the prepared baking pan.
- In a mixing bowl, combine the eggs, sour cream, cream cheese, heavy whipping cream, mozzarella cheese, and cheddar cheese. Mix everything together until well combined.
- Pour the cheese mixture over the cauliflower in the baking pan. Use a spatula to spread it evenly.
- Top the casserole with additional cheese, if desired, for an extra cheesy finish.
- Bake the casserole in the preheated oven until it’s solid and golden brown on top. This usually takes about 25-30 minutes.
- Once baked, remove the casserole from the oven and let it set for about 20 minutes before serving. This will allow it to firm up slightly and make it easier to slice and serve.
- Serve your delicious keto cauliflower and cheese casserole as a side dish or main course. It’s sure to be a hit with the whole family