Cheesy Keto Cauliflower Casserole

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

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.

Frequently asked questions

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 salmonCrispy baked chicken legsChicken 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!

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