Simple Cauliflower Keto Casserole Recipe

I had a similar recipe to this one in a keto cookbook that used zucchini. I initially thought this recipe was the same, but it lacks a crucial step for enhancing the flavor. The other recipe began by sautéing butter, onions, and garlic before adding the cream and cheese to the pan to melt, creating a smooth pourable sauce to coat the vegetables. Unfortunately, without preheating all the ingredients together, this recipe doesn't pour as smoothly as claimed, as the cheese clumps up in the cream, resulting in uneven coverage of the veggies. I regret not sticking to my original recipe. While this recipe saves 5 minutes by skipping the butter, onions, garlic, and melting process, an additional 5 minutes are required for optimal results.

I stumbled upon this recipe while searching for a cauliflower casserole, not necessarily a Keto one. I opted for a 12-oz bag of cauliflower florets from Trader Joe's and decided to add my own twist based on recommendations from a top reviewer. I coated the cauliflower in canola oil, salt, pepper, paprika, and nutmeg before roasting it at 400F for 15 minutes, stirring halfway through. For the cheese mixture, I used a combination of Colby-Jack, parmesan, Velveeta, and light cream. I also sprinkled in some curry powder and turmeric for flavor. I saved some cheese to sprinkle on top before baking for an additional 20 minutes until it developed a golden brown hue. The result was a delightful and airy casserole! Next time, I plan to experiment with cheddar cheese, which I believe will take it to the next level. Thank you for this fantastic recipe!

Thank you so much for inspiring this recipe! After reading the reviews, I wanted to share my 2 cents to help you create a delicious cauliflower macaroni and cheese. This recipe will not only save you time and money. In a 3-quart pot, bring 2 inches of water to a boil, then add your cauliflower florets. Let it come back to a boil and cook for 10 minutes. Drain in a colander. In the same pot, melt half a tablespoon of butter and stir in a teaspoon of arrowroot powder or your preferred thickener. Add grated cheese and stir until melted. Place the cauliflower in a casserole dish and pour the cheese sauce over it. Bake in a toaster oven until the cheese is bubbly, about 15 minutes. I used a combination of cheddar and havarti with dill. Absolutely delicious!

I roasted a whole chopped head of cauliflower in a Pyrex dish at 400 degrees for 15 minutes with olive oil, onion powder, salt, and pepper. After the initial roasting, I added about 1/2 cup of cream and 1 cup of cheese, then baked it for an additional 25 minutes. The cauliflower turned out perfectly cooked - not soggy at all. The end result was absolutely delicious!

Extremely simple to prepare, this dish was incredibly delicious and satisfying. I might consider adding real bacon bits next time for a unique twist! I'll definitely be making this again.

Fantastic method for preparing cauliflower! It was absolutely scrumptious. My husband couldn't get enough of it and kept raving about how delicious it was.

This dish was absolutely delicious! I followed the recipe exactly as written and paired it with sautéed chicken for a keto-friendly meal. I'm looking forward to getting more cauliflower so I can make this again. Who needs macaroni when you have a dish like this?