Keto Baked Cauliflower with Cheese
Indulge in the creamy decadence of Keto Baked Cauliflower with Cheese, a hearty, low-carb dish that's perfect for weeknight dinners or keto-friendly gatherings. Featuring perfectly roasted cauliflower florets, bathed in a rich, velvety cheese sauce made with heavy cream, cream cheese, and sharp cheddar, this recipe takes comfort food to a healthier level. Topped with a golden, bubbly layer of Parmesan and cheddar cheese, every bite is bursting with irresistible flavor and satisfying textures. Ready in under an hour, this dish pairs beautifully with a side salad or stands deliciously on its own. Garnished with fresh parsley for a pop of color, it’s an easy, crowd-pleasing option for anyone following a ketogenic lifestyle. Keywords: keto cauliflower recipe, baked cauliflower with cheese, low-carb comfort food, cauliflower cheese casserole.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup heavy cream
- 4 ounces cream cheese
- 1.5 cups cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Break the cauliflower into small florets and discard the leaves and core.
Place the cauliflower florets in a large bowl, drizzle with olive oil, and toss with garlic powder, onion powder, salt, and pepper until evenly coated.
Spread the cauliflower in an even layer on a baking sheet and roast in the preheated oven for 15-20 minutes, until the edges are golden and tender.
In a medium saucepan over medium-low heat, combine the heavy cream and cream cheese. Stir frequently until the cream cheese has melted and the sauce is smooth.
Remove the saucepan from heat and add 1 cup of shredded cheddar cheese. Stir until melted and well combined.
Transfer the roasted cauliflower into a greased baking dish. Pour the cheese sauce over the cauliflower evenly.
Sprinkle the remaining 0.5 cup of cheddar cheese and the grated Parmesan cheese on top of the cauliflower.
Return the dish to the oven and bake for an additional 15 minutes, until the cheese is bubbly and golden brown.
Allow to cool slightly, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.4 g | 225% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 454 mg | 152% | |
| Sodium | 4557 mg | 198% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 20.2 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1954 mg | 150% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2880 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
