Low Carb Cheesy Cauliflower Bake
Embrace a guilt-free comfort food favorite with this Low Carb Cheesy Cauliflower Bake, a wholesome twist on classic casseroles that delivers bold flavors without the carb overload. Perfect for keto enthusiasts and veggie lovers alike, this dish features tender roasted cauliflower florets enveloped in a luscious, velvety cheese sauce made with heavy cream, cream cheese, cheddar, and mozzarella. Topped with golden-baked Parmesan and a sprinkle of fresh parsley, every bite is rich, creamy, and irresistibly satisfying. Ready in just over an hour, this easy-to-make side dish pairs beautifully with grilled meats or stands alone as a hearty, low-carb entree. With its blend of wholesome ingredients and the perfect cheesy indulgence, this recipe is a weeknight dinner hero and sure to delight the whole family!
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Recipe Information
Ingredients
- 1 large cauliflower head
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 cup heavy cream
- 4 oz cream cheese
- 1.5 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Cut the cauliflower into bite-sized florets and discard the core and leaves.
Place the cauliflower florets in a large bowl, and drizzle with olive oil. Season with salt, black pepper, and garlic powder. Toss to coat evenly.
Spread the cauliflower evenly on a baking sheet lined with parchment paper.
Roast in the oven for 20 minutes, or until the cauliflower is tender and starts to brown on the edges.
While the cauliflower is roasting, prepare the cheese sauce. In a medium saucepan over medium heat, combine the heavy cream and cream cheese. Stir continuously until the cream cheese has melted and the mixture is smooth.
Remove the saucepan from heat and stir in the shredded cheddar and mozzarella cheese. Continue to stir until the cheeses are fully melted and the sauce is creamy.
Once the cauliflower is roasted, transfer it to a greased 9x13 inch baking dish.
Pour the cheese sauce evenly over the cauliflower, and gently stir to ensure all pieces are coated.
Sprinkle the grated Parmesan cheese evenly on top.
Bake in the preheated oven for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.8 g | 307% | |
| Saturated Fat | 134.1 g | 670% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 4242 mg | 184% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 21.2 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2759 mg | 212% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1920 mg | 41% | |
*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.
