Low Sodium Baked Cauliflower with Cheese
Delight your taste buds with this Low Sodium Baked Cauliflower with Cheese, a comforting and guilt-free side dish perfect for any meal. This recipe showcases tender, oven-roasted cauliflower florets coated in a rich, creamy cheese sauce made with sharp cheddar cheese, Parmesan, and Greek yogurt for a healthier twist. Seasoned with garlic and onion powder, and elevated with a touch of chives, every bite is full of flavor despite its low sodium profile. Easy to prepare in under an hour, this dish combines wholesome ingredients with minimal prep time, making it an ideal choice for health-conscious food lovers seeking a delicious, gluten-free option that doesn’t skimp on indulgence. Serve this irresistible baked cauliflower hot from the oven at your next family dinner or holiday gathering—it's guaranteed to please!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 cup Low sodium chicken stock
- 0.5 cup Plain Greek yogurt
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Chives, chopped
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Wash and cut the cauliflower into florets. Pat dry with a kitchen towel to remove excess moisture.
Place the cauliflower florets in a large mixing bowl. Drizzle with olive oil, and sprinkle with ground black pepper, garlic powder, and onion powder. Toss the cauliflower until evenly coated.
Transfer the seasoned cauliflower onto a baking sheet lined with parchment paper, spreading them in a single layer.
Roast the cauliflower in the preheated oven for 20-25 minutes, or until the florets are tender and slightly golden brown.
While the cauliflower is roasting, prepare the cheese sauce. In a small saucepan over medium heat, combine the low sodium chicken stock and Greek yogurt, stirring until smooth.
Slowly add the shredded sharp cheddar cheese to the yogurt mixture, stirring continuously until the cheese has melted completely, forming a smooth sauce. Remove from heat.
Once the cauliflower is roasted, remove it from the oven and transfer it to a baking dish.
Pour the cheese sauce evenly over the roasted cauliflower florets.
Sprinkle the grated Parmesan cheese over the top.
Return the dish to the oven and bake for an additional 10-15 minutes, until the cheese is bubbly and starting to brown.
Remove from the oven, and allow to cool slightly before serving.
Garnish with chopped chives before serving for an added burst of flavor and color.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 16.3 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1951 mg | 150% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2340 mg | 50% | |
*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.
