Decadent Keto Cauliflower Casserole Recipes: A Comprehensive Guide

Cauliflower casserole is a versatile and comforting dish, especially appealing to those following a ketogenic or low-carbohydrate lifestyle. It serves as an excellent substitute for traditional high-carb casseroles, offering a satisfyingly rich and savory experience with minimal carbohydrates. This article explores various approaches to creating a delicious keto-friendly cauliflower casserole, incorporating different flavors and textures to suit diverse preferences.

Creamy Cauliflower Casserole

This recipe emphasizes simplicity and classic flavors, making it a quick and easy option for a weeknight meal or a holiday side dish.

Ingredients:

• Cauliflower (2 medium heads, or 5-6 cups chopped)
• Avocado Oil
• Onion & Garlic
• Coconut Milk (or Heavy Cream)
• Cider Vinegar (optional)
• Egg Yolks
• Cheese (cheddar, mozzarella, Monterey Jack, Gouda, Gruyere, or parmesan)

Instructions:

1. Preheat the oven to 400 degrees F and lightly oil a large casserole dish. Wash the cauliflower well and pat dry. Remove the green stems, chop cauliflower into florets and add to the prepared casserole dish.
2. Roast the cauliflower in the preheated oven for 35 minutes, until it begins turning golden-brown.
3. While the cauliflower is roasting, prepare the sauce. Add 2 tablespoons of avocado oil to a large skillet and add the chopped onion. Sauté onion, stirring occasionally until it begins to brown, about 10 minutes. Add the garlic and coconut milk and bring to a full boil. Cook at a full boil, stirring occasionally for 2 minutes, until thick and the sauce pulls away from the pan when stirred.
4. Remove Sauce from heat and allow it to cool for 3 minutes. Whisk the egg yolks in a bowl, add into the sauce mixture and stir well. Place the skillet back on the stove top and heat over medium-high again and heat until mixture is steamy but not boiling. Stir in the cider vinegar and 1 cup of the grated cheese and stir until melted and thick. Remove sauce from the heat. Taste sauce for flavor and add more sea salt and/or cider vinegar to taste.
5. Pour the sauce over roasted cauliflower. Stir the sauce into the cauliflower very well until everything is well-coated in sauce. Sprinkle with the remaining 1 cup of cheese.
6. Bake at 425 for for 5 to 6 minutes, until the cheese is melted. Change oven to the high broil setting and move the casserole to the second-to-the-top shelf of the oven. Broil for 1 to 3 minutes, until cheese is golden-brown and slightly crispy.
7. Sprinkle casserole with chopped green onion and sprinkle with black pepper.

Tips and Variations:

• For a dairy-free version, replace the cheese with vegan grated cheese.
• To enrich the flavor, experiment with different cheeses like Comté, Gruyère, Fontina, or Gouda.
• Add garlic paste, caramelized onions, or crispy pancetta.
• If you tolerate dairy well, you can easily replace the coconut milk with half & half or heavy cream.
• Does your family love bacon?? Cook up 4 to 6 slices of thick-cut bacon until it’s nice and crispy.

Loaded Cauliflower Casserole

Inspired by the flavors of a twice-baked potato, this keto-friendly casserole incorporates bacon, cheese, and green onions for a hearty and satisfying dish.

Ingredients:

• 6 cups fresh cauliflower florets (approximately 2-3 heads)
• 6 strips crispy cooked bacon, chopped
• 4 green onions, diced
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cups block sharp shredded cheese

Instructions:

1. Preheat oven to 425 degrees and butter a 9x13 baking dish and set it aside. To cook your bacon, spray a baking sheet with non stick spray and lay your bacon out flat on the pan. Bake for 15-20 minutes or until crispy before removing the bacon to a paper towel lined plate while you prepare the remainder of your recipe.
2. Next, add your cauliflower florets to a large strainer over a pot filled with 1-2 inches of water, bring to a boil and then cover, steaming broccoli for 2-3 minutes. When done, remove from heat and set aside.
3. In a large bowl, combine mayonnaise, sour cream, spices, most of the bacon and green onions along with the cauliflower and half of the cheddar cheese.
4. Mix well and then transfer your cauliflower mixture to the buttered casserole dish. Sprinkle on the remaining cheese, bacon and green onions and bake for 15-20 minutes.

Variations:

• Add a protein like shredded chicken or shrimp to take this from a keto side dish to a full meal deal. I like to use rotisserie chicken to make it a quick and easy weeknight meal.
• Add more veggies: choose your favorites! I recommend mushrooms, broccoli, and/or bell peppers.
• Change up the cheese: this Loaded Cauliflower Casserole is so easy to switch up with different cheeses. Some of my favorites are pepper jack, smoked mozzarella, and parmesan. You could also try bleu cheese with a drizzle of Buffalo sauce.
• Add more flavor: To mix things up I like to sometimes use ranch in place of sour cream, or ¼ cup ranch and ¼ cup sour cream. The ranch flavor really compliments the bacon and cheese!
• Roasted cauliflower: another way to add more flavor is by roasting the cauliflower.

Cheesy Keto Cauliflower Au Gratin

This recipe recreates the comforting flavors of scalloped potatoes in a low-carb format, using thinly sliced cauliflower and a rich Gruyere cheese sauce.

Ingredients:

• Head of Cauliflower
• Swiss Gruyere cheese
• Heavy whipping cream
• Green onions
• Salt and ground black pepper

Instructions:

1. Set the oven temperature to 375°F.
2. You don’t want to cut the cauliflower into florets but instead cut the head of cauliflower into thin slices to make it layer more easily. I used a mandoline like this.
3. Once you have your ingredients lined up (cauliflower, cheese, salt, black pepper, green onions and cream) the basic steps are to layer them in a certain order.
4. Cover with foil and place in the preheated oven. Bake for 30 minutes. Then take off the foil and bake for 40 minutes until fork tender and golden brown on top.

Tips and Variations:

• Use a mandoline to thinly slice the cauliflower for a texture similar to scalloped potatoes.
• For a richer flavor, use a Swiss Gruyere cheese mixture.
• If you don’t have Gruyere cheese, you can substitute with Swiss cheese.
• Add a layer in the prepared baking dish. This takes about 2 layers so use half of the cauliflower. Next add half of the shredded Gruyere cheese and top that with all the green onions sprinnkled evenly on the cheese. Season with salt and pepper. Add the rest of the cauliflower evenly layered. Pour the cream all over and then top with the rest of the cheese.
• Can I used cauliflower rice or florets? You can use either however it will be more of a casserole than a scalloped or a cauliflower gratin. The sliced pieces are more like the scalloped potatoes than the rice or florets, but it would work and still taste great.

Other Cauliflower Casserole Variations

• Creamy Cauliflower Casserole with Bacon and Ranch Seasoning: This variation combines cauliflower with cream cheese, sour cream, Hidden Valley® Original Ranch® Seasoning, bacon, and cheddar cheese.
• Steamed Cauliflower Casserole: Steam the cauliflower florets until crisp-tender, then mix with a sauce made from sour cream, cream cheese, shredded cheese, bacon, green onion, and spices.
• Breakfast Cauliflower Casserole: Incorporate breakfast staples like eggs, sausage, potatoes, and bell pepper into a cauliflower-based casserole.

General Tips for Keto Cauliflower Casseroles

• Pre-cooking the cauliflower: Roasting, steaming, or blanching the cauliflower before adding it to the casserole ensures it reaches the desired tenderness and prevents a watery final product.
• Cheese selection: Experiment with different cheeses to achieve unique flavor profiles.
• Adding texture: Incorporate crispy bacon, nuts, or breadcrumb alternatives (like almond flour) for added texture.
• Seasoning: Don't be afraid to experiment with herbs, spices, and flavorings to enhance the overall taste.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing and Reheating Instructions

• Freezing: Cauliflower casserole can be frozen for later consumption. It is recommended to bake the casserole first, then store it in pre-portioned containers for easy reheating.
• Reheating: Thaw the frozen casserole in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions.

Read also: Keto Cauliflower Fried Rice Recipe

Read also: Easy Keto Mac and Cheese Recipe

Read also: Keto Comfort Food: Cauliflower Bake

tags: #cauliflower #casserole #keto #recipe