This keto twice baked cauliflower casserole has become a beloved staple, perfect as a satisfying side dish or a fulfilling meal on its own. This recipe, inspired by the flavors of a twice-baked potato, offers a keto-friendly alternative that doesn't compromise on taste or texture. The recipe developer and creator of Keto Pots welcomes you to try this dish.
Why Cauliflower? The Keto Potato Substitute
Cauliflower stands out as a classic keto-friendly substitute for potatoes, offering a similar texture with significantly fewer carbs. This recipe leverages the versatility of cauliflower, cooking it in stages to achieve a creamy, flavorful casserole that even those who "don't like cauliflower" will enjoy.
Cooking the Cauliflower: Two Methods
The recipe offers two primary methods for cooking the cauliflower: boiling and steaming in an Instant Pot.
Boiling
- Chop the cauliflower into small pieces.
- Boil a pot of salted water.
- Add the cauliflower and cook for 15-20 minutes until softened.
- Drain the cauliflower thoroughly.
Instant Pot Steaming
- Remove the stem and core from the cauliflower.
- Add chicken stock and garlic to a large pot. Add the head of cauliflower (whole).
- Close the lid and set it to seal.
- Set to steam on high for 15 minutes, or use the steam preset and select broccoli.
- Release the steam when it is done.
- Drain the chicken stock from pan and let the cauliflower sit in the hot pot for a few minutes to help dry out excess moisture.
Building the Casserole: Ingredients and Assembly
Ingredients
- 1 head of cauliflower
- 6 slices of bacon (or pre-cooked bacon bits)
- Sharp cheddar cheese (shredded)
- Sour cream
- Cream cheese
- Parmesan cheese
- Green onions (chopped)
- Garlic powder
- Salt and pepper to taste
- Optional: Chicken stock, garlic, olive oil, chives, scallions
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) or 400 degrees, 205 C if roasting the cauliflower.
- Prepare the bacon: Fry the bacon in a large skillet over medium heat until crispy. Transfer to a paper-towel lined plate to cool, then chop. Alternatively, use pre-cooked bacon bits.
- Prepare the cheese mixture: In a large mixing bowl, combine the sour cream, cream cheese, parmesan cheese, green onions, garlic powder, and two-thirds of the chopped cooked bacon. For an extra flavor boost, consider using ranch dressing in place of sour cream.
- Combine cauliflower and cheese: Add the drained cauliflower to the cream cheese mixture in the bowl. Mash with a potato masher or whisk until it reaches the desired consistency. Season to taste with salt and pepper. Blend in super blender (or Vitamix) add sour cream, salt, pepper, chives, or chopped scallions. Blend but careful not to puree. You want heft.
- Assemble the casserole: Spread the cauliflower mixture evenly in a 3 qt. casserole dish. Top with the cheddar cheese and remaining bacon.
- Bake: Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Roasting for a Different Texture
For a more substantial texture and enhanced flavor, consider roasting the cauliflower.
- Preheat oven to 400°F (205°C).
- Remove the core stem and cut up the cauliflower into large pieces.
- Drizzle a small amount of olive oil over the cauliflower.
- Roast for 15 minutes.
- Mash in super blender (or Vitamix) add sour cream, salt, pepper, chives, or chopped scallions. Blend but careful not to puree. You want heft.
- Transfer to baking dish. You can do Individual dishes or one small casserole dish.
- Cover with cheddar cheese and bake until cheese is melted.
Customization Options: Make It Your Own
One of the best aspects of this recipe is its adaptability.
Read also: Easy Low-Carb Cheese Crackers
- Cheese Variations: Experiment with different cheeses like pepper jack, smoked mozzarella, parmesan, or bleu cheese.
- Vegetable Additions: Incorporate mushrooms, broccoli, or bell peppers for added nutrients and flavor.
- Protein Boost: Add shredded chicken or shrimp to transform this side dish into a complete meal. Rotisserie chicken makes for a quick and easy addition.
- Spice it Up: A drizzle of Buffalo sauce can add a kick, especially when paired with bleu cheese.
Serving and Storage
Serve the keto twice baked cauliflower casserole hot and enjoy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The casserole can be frozen for up to 3 months. For best results, bake the casserole first, then store it in pre-portioned containers for easy reheating. If freezing an unbaked casserole, prepare it up to the baking step, cover tightly, and freeze.
Tips for Success
- Cauliflower Texture: Adjust cooking times to achieve your preferred cauliflower texture. Shorter cooking times result in a chunkier texture, while longer times create a smoother, creamier consistency.
- Moisture Control: After steaming the cauliflower, drain the liquid and return the cauliflower to the hot pot for a few minutes to help dry out excess moisture.
- Avoid Riced Cauliflower: Riced cauliflower is not recommended as it has a different texture and doesn't mimic mashed potatoes as effectively.
- Baking Dish: If you plan on freezing the casserole, use a dish that is both oven-safe and freezer-safe.
- Cooling: Always allow the casserole to cool completely before freezing.
Read also: Keto Calorie Counting: A Detailed Guide
Read also: Magnesium Supplements for Keto
tags: #keto #twice #baked #cauliflower #recipe