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When it comes to low-carb comfort food, cauliflower casseroles are a game-changer!
Whether you’re craving something cheesy, creamy, or packed with bold flavors, cauliflower is a versatile ingredient that can replace high-carb staples like potatoes and pasta.
If you’re on a keto diet, having a variety of keto-friendly cauliflower casserole recipes at your fingertips makes meal planning easier and more exciting.
In this ultimate guide, we’ve gathered 37+ keto cauliflower casserole recipes that are perfect for every occasion.
From classic cheesy bakes to spicy Tex-Mex creations, you’ll find plenty of inspiration to keep your meals both delicious and low in carbs.
Let’s dive in and discover your new favorite keto cauliflower casserole!
37+ Irresistible Keto Cauliflower Casserole Recipes for Every Taste
Keto cauliflower casseroles are the perfect way to enjoy hearty, satisfying meals without the extra carbs.
With 37+ recipes to choose from, you’ll never run out of delicious and creative ways to incorporate cauliflower into your keto lifestyle.
Whether you prefer cheesy classics, spicy flavors, or Mediterranean-inspired dishes, there’s a recipe for everyone.
So, which casserole are you making first?
Cheesy Keto Cauliflower Casserole
This cheesy keto cauliflower casserole is a creamy, comforting dish that is perfect for low-carb lovers.
Packed with rich cheese, crispy bacon, and a hint of garlic, this dish makes a fantastic side or even a main course.
It’s easy to make and is sure to become a family favorite!
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup cream cheese, softened
- ½ cup heavy cream
- 2 cloves garlic, minced
- 6 slices of bacon, cooked and crumbled
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until fork-tender, about 5-7 minutes. Drain and set aside.
- In a large mixing bowl, combine cream cheese, heavy cream, garlic, onion powder, salt, pepper, and smoked paprika. Stir until smooth.
- Add the cauliflower to the bowl and toss to coat with the creamy mixture. Stir in half of the cheddar cheese and half of the bacon.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with the remaining cheddar, Parmesan cheese, and bacon.
- Bake for 20-25 minutes or until golden and bubbly.
- Garnish with fresh parsley, if desired. Serve warm and enjoy!
This cheesy keto cauliflower casserole is a must-try for anyone on a low-carb diet.
It’s packed with flavor and makes for a fantastic side dish for any protein.
Plus, the crispy bacon and melted cheese make it absolutely irresistible!
Keto Buffalo Chicken Cauliflower Casserole
If you love buffalo chicken, this keto buffalo chicken cauliflower casserole will be your new go-to meal.
It’s spicy, creamy, and packed with protein, making it a satisfying low-carb dinner or side dish.
Plus, it’s an easy one-pan recipe that’s great for meal prep!
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 2 cups cooked, shredded chicken
- ¾ cup buffalo sauce
- ½ cup ranch dressing (or blue cheese dressing)
- 1 cup shredded mozzarella cheese
- ½ cup cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter, melted
- ¼ cup crumbled blue cheese (optional)
- 2 tablespoons chopped green onions (for garnish)
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a large mixing bowl, combine buffalo sauce, ranch dressing, cream cheese, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
- Add the cooked chicken and cauliflower to the bowl and mix well.
- Transfer the mixture to the prepared baking dish. Sprinkle mozzarella cheese on top.
- Bake for 20-25 minutes, or until bubbly and golden brown.
- Remove from the oven and drizzle with melted butter. Sprinkle with blue cheese crumbles and chopped green onions.
- Serve hot and enjoy!
This keto buffalo chicken cauliflower casserole is the perfect combination of spicy, creamy, and cheesy.
Whether you’re making it for a weeknight dinner or meal prepping for the week, it’s a satisfying and flavorful dish that will keep you coming back for more.
Garlic Parmesan Keto Cauliflower Casserole
This garlic Parmesan keto cauliflower casserole is rich, creamy, and bursting with flavor.
It’s an easy low-carb dish that pairs perfectly with grilled meats or can be enjoyed on its own.
The roasted garlic flavor and crispy cheese topping make it absolutely irresistible!
Ingredients:
- 1 large head of cauliflower, chopped into florets
- ½ cup heavy cream
- ½ cup cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons butter, melted
- 2 tablespoons chopped fresh parsley (optional)
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain well.
- In a large bowl, mix heavy cream, cream cheese, minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes. Stir until smooth.
- Add the cauliflower to the mixture and toss to coat evenly.
- Transfer to the prepared baking dish and sprinkle with Parmesan and mozzarella cheese.
- Drizzle melted butter on top for extra richness.
- Bake for 20-25 minutes or until bubbly and golden brown.
- Garnish with fresh parsley before serving.
This garlic Parmesan keto cauliflower casserole is a creamy and cheesy delight.
It’s packed with rich flavors and makes a perfect low-carb comfort food.
Whether you serve it as a side or enjoy it as a main dish, it’s guaranteed to satisfy your cravings!
Keto Mexican Cauliflower Casserole
This Keto Mexican Cauliflower Casserole is a spicy, cheesy, and satisfying dish that brings all the bold flavors of Mexican cuisine while keeping it low-carb.
Made with seasoned ground beef, cauliflower, and plenty of cheese, it’s perfect for a weeknight dinner or meal prep.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 1 lb ground beef (or ground turkey)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup salsa (sugar-free)
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup sour cream
- ½ cup heavy cream
- ¼ cup sliced black olives (optional)
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until soft.
- Add the ground beef, breaking it up as it cooks. Once browned, drain excess grease.
- Stir in minced garlic, chili powder, cumin, paprika, salt, and black pepper. Mix well.
- Add salsa, sour cream, and heavy cream to the skillet. Stir until well combined.
- Add the cooked cauliflower to the mixture and toss to coat evenly.
- Transfer to the prepared baking dish and sprinkle with cheddar and Monterey Jack cheese.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
- Top with sliced black olives and chopped cilantro. Serve hot!
This Keto Mexican Cauliflower Casserole is a perfect blend of spice and comfort. It’s loaded with flavors, high in protein, and low in carbs, making it an excellent choice for a keto-friendly meal.
Serve it with avocado or a dollop of sour cream for an extra creamy finish!
Keto Pesto Chicken Cauliflower Casserole
This Keto Pesto Chicken Cauliflower Casserole is a fresh and flavorful dish featuring creamy pesto, tender cauliflower, and juicy chicken.
With a cheesy topping and nutty basil pesto, this casserole is a delicious way to enjoy a low-carb dinner that feels indulgent yet healthy.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 2 cups cooked, shredded chicken
- ½ cup basil pesto (sugar-free)
- ½ cup cream cheese, softened
- ½ cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons pine nuts (optional)
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until fork-tender, about 5-7 minutes. Drain and set aside.
- In a large mixing bowl, combine pesto, cream cheese, heavy cream, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
- Add the shredded chicken and cooked cauliflower to the bowl and mix well.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle mozzarella and Parmesan cheese on top. Add pine nuts if using.
- Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh basil before serving.
This Keto Pesto Chicken Cauliflower Casserole is packed with rich, herby flavors and a creamy texture that makes it a satisfying low-carb dish.
The combination of pesto, cheese, and tender chicken ensures every bite is delicious and comforting.
Serve with a side salad for a complete meal!
Keto Creamy Mushroom Cauliflower Casserole
If you love mushrooms, this Keto Creamy Mushroom Cauliflower Casserole is the perfect comfort food.
It features a rich, garlicky mushroom sauce, tender cauliflower, and a creamy cheese topping.
It’s a delicious, low-carb side dish or a hearty vegetarian meal option!
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme
- ½ teaspoon smoked paprika
- ½ cup heavy cream
- ½ cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped parsley (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until fork-tender, about 5-7 minutes. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add diced onion and cook until soft.
- Add garlic and mushrooms, sautéing until mushrooms are tender and golden brown. Season with salt, pepper, thyme, and smoked paprika.
- Stir in heavy cream and cream cheese, mixing until smooth and creamy.
- Add the cooked cauliflower to the skillet and toss to coat in the mushroom sauce.
- Transfer the mixture to the prepared baking dish. Sprinkle mozzarella and Parmesan cheese on top.
- Bake for 20-25 minutes or until bubbly and golden brown.
- Garnish with chopped parsley before serving.
This Keto Creamy Mushroom Cauliflower Casserole is a rich, flavorful dish that’s perfect as a side or a vegetarian main course.
The combination of mushrooms, cream, and cheese creates a deliciously indulgent casserole that’s both comforting and keto-friendly.
Keto Bacon Ranch Cauliflower Casserole
If you love the classic combination of bacon and ranch, this Keto Bacon Ranch Cauliflower Casserole will quickly become a favorite.
It’s creamy, cheesy, and packed with crispy bacon, all while staying low-carb.
This dish makes an excellent side for any meal or can be enjoyed as a hearty main course.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 6 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup sour cream
- ½ cup cream cheese, softened
- ¼ cup heavy cream
- 1 packet (or 1 tablespoon) ranch seasoning mix (sugar-free)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh chives (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a large mixing bowl, combine sour cream, cream cheese, heavy cream, ranch seasoning, garlic powder, onion powder, and black pepper. Stir until smooth.
- Add the cauliflower to the bowl and toss to coat evenly. Stir in half of the cheddar cheese and half of the bacon.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining cheddar and mozzarella cheese on top, followed by the rest of the bacon.
- Bake for 20-25 minutes or until golden brown and bubbly.
- Garnish with chopped chives before serving.
This Keto Bacon Ranch Cauliflower Casserole is the ultimate comfort food.
The creamy ranch flavor, melted cheese, and crispy bacon make it a perfect addition to any meal.
It’s a great low-carb alternative to loaded potatoes, and you won’t even miss the carbs!
Keto Spinach and Artichoke Cauliflower Casserole
Inspired by the classic spinach and artichoke dip, this Keto Spinach and Artichoke Cauliflower Casserole is a creamy, cheesy delight.
It’s loaded with nutritious spinach and artichokes, making it a flavorful and healthy low-carb dish that pairs well with grilled meats or can be enjoyed on its own.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 1 cup chopped fresh spinach (or frozen, thawed, and drained)
- 1 cup canned or jarred artichoke hearts, drained and chopped
- ½ cup cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped spinach and cook until wilted. Add the artichoke hearts and stir to combine. Remove from heat.
- In a mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic powder, onion powder, black pepper, and red pepper flakes. Stir until smooth.
- Add the spinach and artichoke mixture, along with the cooked cauliflower, to the bowl. Mix well.
- Transfer to the prepared baking dish and spread evenly.
- Sprinkle mozzarella and Parmesan cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before serving.
This Keto Spinach and Artichoke Cauliflower Casserole is a fantastic way to enjoy the flavors of the classic dip in a hearty, cheesy casserole.
It’s creamy, satisfying, and loaded with nutrients, making it a great choice for a healthy, low-carb meal.
Keto Italian Sausage Cauliflower Casserole
This Keto Italian Sausage Cauliflower Casserole is a rich and hearty dish filled with flavorful Italian sausage, marinara sauce, and plenty of cheese.
It’s the perfect low-carb alternative to a baked pasta dish and is great for meal prep or a cozy dinner.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 1 lb Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup sugar-free marinara sauce
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup ricotta cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh basil (for garnish)
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until soft.
- Add the Italian sausage and cook until browned. Drain excess grease.
- Stir in minced garlic, marinara sauce, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer for 5 minutes.
- In a mixing bowl, combine the cooked cauliflower with ricotta cheese and half of the mozzarella cheese. Stir to combine.
- Transfer the cauliflower mixture to the prepared baking dish. Spread the sausage and marinara sauce mixture on top.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with chopped fresh basil before serving.
This Keto Italian Sausage Cauliflower Casserole is a satisfying, cheesy dish that delivers all the flavors of a classic Italian bake without the carbs.
It’s hearty, filling, and perfect for a cozy dinner or meal prep. Serve it with a side salad for a complete meal!
Keto Buffalo Chicken Cauliflower Casserole
If you’re a fan of spicy and creamy buffalo chicken, this Keto Buffalo Chicken Cauliflower Casserole is a must-try.
It’s loaded with tender cauliflower, shredded chicken, and a tangy, cheesy buffalo sauce that delivers a bold flavor with a satisfying kick.
Perfect for game days, meal prep, or a cozy dinner.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 2 cups cooked, shredded chicken
- ½ cup buffalo sauce (sugar-free)
- ½ cup cream cheese, softened
- ½ cup ranch dressing (sugar-free)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons chopped green onions (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a mixing bowl, combine cream cheese, buffalo sauce, ranch dressing, garlic powder, onion powder, and smoked paprika. Stir until smooth.
- Add the shredded chicken and cooked cauliflower to the bowl and mix well.
- Transfer to the prepared baking dish and spread evenly.
- Sprinkle cheddar and mozzarella cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions before serving.
This Keto Buffalo Chicken Cauliflower Casserole is a spicy, cheesy delight that satisfies your cravings without the carbs.
It’s creamy, flavorful, and perfect for buffalo chicken lovers looking for a keto-friendly meal option.
Serve with extra ranch or blue cheese dressing for a delicious finishing touch!
Keto Garlic Parmesan Cauliflower Casserole
This Keto Garlic Parmesan Cauliflower Casserole is a simple yet delicious dish that combines the rich, nutty flavors of Parmesan cheese with the warmth of roasted garlic.
It’s creamy, cheesy, and perfect as a side dish or a low-carb vegetarian main course.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ cup heavy cream
- ½ cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup pork rind crumbs (or almond flour, for a crunchy topping)
- 2 tablespoons chopped parsley (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Stir in heavy cream, cream cheese, salt, pepper, and Italian seasoning. Mix until smooth and creamy.
- Add the cauliflower to the skillet and coat well in the sauce.
- Transfer to the prepared baking dish. Sprinkle mozzarella and Parmesan cheese on top.
- If using, sprinkle pork rind crumbs or almond flour over the cheese for a crispy topping.
- Bake for 20-25 minutes, or until the top is golden brown and bubbly.
- Garnish with chopped parsley before serving.
This Keto Garlic Parmesan Cauliflower Casserole is a creamy, flavorful dish that’s perfect for pairing with roasted meats or enjoying as a standalone meal.
The combination of garlic, Parmesan, and mozzarella creates a rich, satisfying taste that will keep you coming back for more!
Keto Cheesy Ham and Cauliflower Casserole
This Keto Cheesy Ham and Cauliflower Casserole is a fantastic way to use up leftover ham while enjoying a comforting, low-carb meal.
It’s rich, creamy, and packed with cheesy goodness, making it a perfect dish for breakfast, lunch, or dinner.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 2 cups cooked, diced ham
- 1 cup shredded cheddar cheese
- ½ cup shredded Swiss cheese (or mozzarella)
- ½ cup cream cheese, softened
- ½ cup sour cream
- ¼ cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon ground mustard
- ¼ cup pork rind crumbs (for topping, optional)
- 2 tablespoons chopped green onions (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a mixing bowl, combine cream cheese, sour cream, heavy cream, garlic powder, onion powder, black pepper, and ground mustard. Stir until smooth.
- Add the cooked cauliflower and diced ham to the bowl and mix well.
- Transfer to the prepared baking dish and spread evenly.
- Sprinkle shredded cheddar and Swiss cheese on top.
- If using, sprinkle pork rind crumbs over the cheese for added crunch.
- Bake for 20-25 minutes, or until the cheese is melted and golden brown.
- Garnish with chopped green onions before serving.
This Keto Cheesy Ham and Cauliflower Casserole is a comforting, protein-packed dish that’s perfect for any meal.
It’s a great way to use up leftover ham while enjoying a cheesy, low-carb delight.
Serve with a simple side salad or roasted veggies for a complete meal!
Keto Taco Cauliflower Casserole
If you love the bold flavors of tacos but want to keep it low-carb, this Keto Taco Cauliflower Casserole is the perfect dish!
Loaded with seasoned ground beef, melted cheese, and a hint of spice, this casserole makes a great alternative to traditional taco night.
Serve it with sour cream, guacamole, or salsa for extra flavor.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning (sugar-free)
- ½ cup sugar-free salsa
- ½ cup cream cheese, softened
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until soft.
- Add the ground beef and cook until browned. Drain any excess grease.
- Stir in minced garlic, taco seasoning, salsa, salt, black pepper, and red pepper flakes. Simmer for 5 minutes.
- In a mixing bowl, combine the cooked cauliflower with cream cheese and sour cream. Stir until well coated.
- Transfer the cauliflower mixture to the prepared baking dish. Spread the taco-seasoned beef on top.
- Sprinkle cheddar and Monterey Jack cheese evenly over the casserole.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
This Keto Taco Cauliflower Casserole is packed with Tex-Mex flavors and makes for a satisfying, low-carb meal.
It’s perfect for family dinners and can be customized with your favorite taco toppings.
Enjoy a guilt-free taco night with this cheesy, spicy delight!
Keto Pesto Chicken Cauliflower Casserole
This Keto Pesto Chicken Cauliflower Casserole is a rich and flavorful dish with the fresh taste of basil pesto, juicy chicken, and creamy cheese.
It’s a fantastic low-carb dinner option that’s easy to prepare and full of Italian-inspired goodness.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 2 cups cooked, shredded chicken
- ½ cup basil pesto (sugar-free)
- ½ cup cream cheese, softened
- ½ cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped sun-dried tomatoes (optional)
- ¼ cup pine nuts (optional)
- 2 tablespoons chopped fresh basil (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a mixing bowl, combine pesto, cream cheese, heavy cream, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
- Add the shredded chicken and cooked cauliflower to the bowl and mix well.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle mozzarella and Parmesan cheese on top. If using, add sun-dried tomatoes and pine nuts for extra texture and flavor.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh basil before serving.
This Keto Pesto Chicken Cauliflower Casserole is a creamy, cheesy dish bursting with fresh basil flavor.
It’s a great way to enjoy a satisfying Italian-inspired meal while staying low-carb.
Serve it with a simple side salad for a complete and delicious dinner.
Keto Broccoli and Cauliflower Casserole
For a delicious twist on a classic veggie bake, try this Keto Broccoli and Cauliflower Casserole.
This cheesy, creamy dish is packed with nutrients from broccoli and cauliflower, making it a great side dish or even a satisfying vegetarian main course.
Ingredients:
- 1 small head of cauliflower, chopped into florets
- 1 small head of broccoli, chopped into florets
- ½ cup cream cheese, softened
- ½ cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup pork rind crumbs (optional, for a crunchy topping)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower and broccoli florets until tender, about 5-7 minutes. Drain and set aside.
- In a mixing bowl, combine cream cheese, heavy cream, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
- Add the cooked cauliflower and broccoli to the bowl and toss until well coated.
- Transfer to the prepared baking dish and spread evenly.
- Sprinkle cheddar, mozzarella, and Parmesan cheese over the top. If using, add crushed red pepper flakes for extra heat.
- If you like a crunchy topping, sprinkle pork rind crumbs over the cheese.
- Bake for 20-25 minutes, or until the cheese is golden brown and bubbly.
- Garnish with chopped fresh parsley before serving.
This Keto Broccoli and Cauliflower Casserole is a nutrient-packed dish with a creamy, cheesy texture that makes it irresistible.
It’s an excellent low-carb alternative to traditional vegetable bakes and works well as a hearty side dish for any meal.
Keto Cajun Shrimp and Cauliflower Casserole
Spice up your dinner with this Keto Cajun Shrimp and Cauliflower Casserole!
This dish brings together the bold flavors of Cajun-seasoned shrimp, creamy cheese, and roasted cauliflower.
It’s rich, satisfying, and perfect for a low-carb seafood meal.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning (sugar-free)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup cream cheese, softened
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons chopped green onions (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add shrimp and season with Cajun seasoning, garlic powder, onion powder, paprika, salt, and black pepper. Cook for 2-3 minutes per side, until shrimp are pink and opaque. Remove from heat.
- In a mixing bowl, combine cream cheese, heavy cream, and 1 tablespoon of melted butter. Stir until smooth.
- Add the cauliflower and shrimp to the bowl and mix well.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle cheddar and mozzarella cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions before serving.
This Keto Cajun Shrimp and Cauliflower Casserole is a flavorful, creamy, and slightly spicy dish that’s perfect for seafood lovers.
It’s rich in protein, low in carbs, and packed with bold Cajun flavors.
Serve with a side of avocado or a crisp salad for a complete meal.
Keto Philly Cheesesteak Cauliflower Casserole
This Keto Philly Cheesesteak Cauliflower Casserole is the perfect low-carb alternative to a classic cheesesteak sandwich.
Packed with tender steak, sautéed peppers and onions, and gooey melted cheese, this casserole brings all the delicious flavors of Philly cheesesteak without the carbs!
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 1 lb ribeye or sirloin steak, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, sliced
- 1 small green bell pepper, sliced
- 1 small red bell pepper, sliced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ½ cup cream cheese, softened
- ½ cup heavy cream
- 1 cup shredded provolone cheese
- ½ cup shredded mozzarella cheese
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sliced steak and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
- In the same skillet, add onion, bell peppers, and garlic. Sauté until softened, about 3-4 minutes.
- Stir in Worcestershire sauce, smoked paprika, salt, and black pepper. Mix well.
- In a mixing bowl, combine cream cheese and heavy cream until smooth.
- Add the cauliflower, cooked steak, and sautéed vegetables to the bowl and mix well.
- Transfer to the prepared baking dish and spread evenly.
- Sprinkle provolone and mozzarella cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
This Keto Philly Cheesesteak Cauliflower Casserole is the ultimate comfort food with a low-carb twist.
It’s packed with bold flavors, creamy cheese, and tender steak, making it a fantastic meal for lunch or dinner.
Serve it with a side salad or roasted veggies for an even heartier meal.
Keto Spinach and Artichoke Cauliflower Casserole
Inspired by the classic spinach and artichoke dip, this Keto Spinach and Artichoke Cauliflower Casserole is a creamy, cheesy dish that’s both delicious and nutritious.
It’s packed with fiber-rich spinach, tangy artichokes, and a luscious cheese sauce that makes every bite irresistible.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 1 cup fresh spinach, chopped
- 1 cup canned or jarred artichoke hearts, chopped
- ½ cup cream cheese, softened
- ½ cup sour cream
- ½ cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a large skillet, combine spinach and artichokes. Sauté for 2-3 minutes, until the spinach is wilted.
- In a mixing bowl, combine cream cheese, sour cream, heavy cream, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
- Add the cooked cauliflower, spinach, and artichokes to the bowl and mix well.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle mozzarella and Parmesan cheese on top. If using, add crushed red pepper flakes for extra heat.
- Bake for 20-25 minutes, or until the cheese is golden brown and bubbly.
- Garnish with chopped fresh parsley before serving.
This Keto Spinach and Artichoke Cauliflower Casserole is a creamy, cheesy delight that’s packed with flavor and nutrients.
It’s a great way to enjoy a classic dip-inspired dish in a hearty, low-carb meal.
Serve it as a side dish or a main course for a satisfying and healthy dinner.
Keto Buffalo Chicken Cauliflower Casserole
If you love the spicy kick of Buffalo wings but want a low-carb, comforting meal, this Keto Buffalo Chicken Cauliflower Casserole is perfect for you.
Packed with shredded chicken, creamy ranch dressing, and gooey melted cheese, this dish is both satisfying and keto-friendly.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 2 cups cooked, shredded chicken
- ½ cup Buffalo sauce (sugar-free)
- ½ cup cream cheese, softened
- ½ cup ranch dressing (sugar-free)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons chopped green onions (for garnish)
- ¼ cup crumbled blue cheese (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a large bowl, combine shredded chicken, Buffalo sauce, cream cheese, and ranch dressing. Mix well.
- Stir in garlic powder, onion powder, salt, and black pepper.
- Add the cooked cauliflower to the bowl and toss until well coated.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle cheddar and mozzarella cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions and crumbled blue cheese before serving.
This Keto Buffalo Chicken Cauliflower Casserole is perfect for those who love bold flavors and a little heat.
It’s creamy, cheesy, and packed with protein, making it a satisfying low-carb meal.
Serve it with a side salad or celery sticks for a complete dinner.
Keto Ham and Cheese Cauliflower Casserole
This Keto Ham and Cheese Cauliflower Casserole is a fantastic way to use up leftover ham while keeping things low-carb.
It’s a rich, cheesy dish that’s easy to prepare and perfect for breakfast, lunch, or dinner.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 2 cups diced ham (sugar-free)
- ½ cup cream cheese, softened
- ½ cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup shredded Swiss cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon paprika (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a large bowl, combine cream cheese, heavy cream, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
- Add the diced ham and cooked cauliflower to the bowl and mix well.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle cheddar, Swiss, and Parmesan cheese on top. If using, sprinkle paprika for extra flavor.
- Bake for 20-25 minutes, or until the cheese is golden brown and bubbly.
- Garnish with chopped parsley before serving.
This Keto Ham and Cheese Cauliflower Casserole is a delicious, protein-packed meal that’s perfect for any time of the day.
It’s creamy, cheesy, and loaded with flavor.
Serve it with a side of scrambled eggs for breakfast or with a fresh salad for dinner.
Keto Garlic Parmesan Cauliflower Casserole
For a simple yet flavorful side dish, try this Keto Garlic Parmesan Cauliflower Casserole.
Roasted cauliflower is mixed with a rich, cheesy garlic sauce, then baked until golden and bubbly.
It’s the perfect complement to any keto meal.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ cup heavy cream
- ½ cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup pork rind crumbs (optional, for a crunchy topping)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Toss the cauliflower florets with olive oil, minced garlic, salt, black pepper, and Italian seasoning. Spread on a baking sheet and roast for 10-15 minutes until lightly browned.
- In a bowl, combine heavy cream and cream cheese. Stir until smooth.
- Add the roasted cauliflower to the bowl and mix well.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle mozzarella and Parmesan cheese on top. If using, add pork rind crumbs for a crispy topping.
- Bake for 20-25 minutes, or until the cheese is golden brown and bubbly.
- Garnish with chopped parsley before serving.
This Keto Garlic Parmesan Cauliflower Casserole is a simple yet incredibly flavorful dish that pairs well with grilled meats, chicken, or seafood.
Its rich, cheesy texture and roasted garlic flavor make it an instant favorite for any keto meal.
Keto Cheesy Taco Cauliflower Casserole
If you’re craving tacos but want to keep things low-carb, this Keto Cheesy Taco Cauliflower Casserole is the perfect solution.
Packed with seasoned ground beef, gooey cheese, and taco flavors, this dish is both comforting and satisfying.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning (sugar-free)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup diced tomatoes (optional)
- ½ cup sour cream
- ½ cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add diced onion and garlic, and sauté until soft.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
- Stir in taco seasoning, salt, black pepper, and diced tomatoes. Simmer for 2 minutes.
- In a bowl, combine sour cream and cream cheese until smooth.
- Add the cooked cauliflower to the beef mixture and mix well. Stir in the cream cheese mixture.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle shredded cheddar and Monterey Jack cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
This Keto Cheesy Taco Cauliflower Casserole is a flavorful, cheesy dish that will satisfy any taco craving without the carbs.
Serve it with a side of guacamole or a fresh salad for a complete meal.
Keto Bacon and Ranch Cauliflower Casserole
Bacon and ranch are a classic combination that makes this Keto Bacon and Ranch Cauliflower Casserole absolutely irresistible.
With crispy bacon, creamy ranch dressing, and melted cheese, this dish is packed with flavor and perfect for a low-carb meal.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 6 slices bacon, cooked and crumbled
- ½ cup ranch dressing (sugar-free)
- ½ cup cream cheese, softened
- ½ cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a bowl, combine ranch dressing, cream cheese, heavy cream, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
- Add the cooked cauliflower and crumbled bacon to the bowl and mix well.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle shredded cheddar, mozzarella, and Parmesan cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh chives before serving.
This Keto Bacon and Ranch Cauliflower Casserole is creamy, cheesy, and full of delicious bacon flavor.
It’s a great side dish or main course that the whole family will love.
Pair it with grilled chicken or steak for a complete meal.
Keto Mediterranean Cauliflower Casserole
For a fresh and flavorful twist, try this Keto Mediterranean Cauliflower Casserole.
Loaded with olives, feta cheese, and sun-dried tomatoes, this dish brings the bright and tangy flavors of the Mediterranean to your table while keeping it low-carb.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 1 tablespoon olive oil
- ½ cup cherry tomatoes, halved
- ½ cup chopped spinach
- ¼ cup sun-dried tomatoes, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup feta cheese, crumbled
- ½ cup shredded mozzarella cheese
- ¼ cup sliced Kalamata olives
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add cherry tomatoes, spinach, and sun-dried tomatoes. Sauté for 2-3 minutes until softened.
- In a bowl, combine garlic powder, onion powder, dried oregano, salt, and black pepper. Stir well.
- Add the cooked cauliflower to the skillet with the vegetables and toss to combine.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle crumbled feta, shredded mozzarella, and Parmesan cheese on top.
- Bake for 20-25 minutes, or until the cheese is golden brown and bubbly.
- Garnish with chopped fresh basil before serving.
This Keto Mediterranean Cauliflower Casserole is a fresh, flavorful dish that brings the vibrant tastes of the Mediterranean to your keto diet.
It’s great as a main course or a side dish alongside grilled chicken or fish.
Keto Spinach and Artichoke Cauliflower Casserole
If you love the classic spinach and artichoke dip, you’ll adore this Keto Spinach and Artichoke Cauliflower Casserole.
Creamy, cheesy, and loaded with flavor, this dish is a perfect low-carb comfort meal that’s easy to prepare and great for meal prep.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- ½ cup cream cheese, softened
- ½ cup sour cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup shredded cheddar cheese (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and chopped spinach, cooking until the spinach is wilted.
- Stir in chopped artichoke hearts and cook for another 2 minutes.
- In a bowl, combine cream cheese, sour cream, salt, black pepper, onion powder, and red pepper flakes. Stir until smooth.
- Add the spinach and artichoke mixture and cooked cauliflower to the bowl, mixing well.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle mozzarella, Parmesan, and cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is golden and bubbly.
This Keto Spinach and Artichoke Cauliflower Casserole is creamy, cheesy, and packed with delicious flavors.
It’s perfect as a main dish or a side, pairing well with grilled chicken or salmon for a complete keto meal.
Keto Jalapeño Popper Cauliflower Casserole
If you love jalapeño poppers, you’ll fall in love with this Keto Jalapeño Popper Cauliflower Casserole.
Spicy jalapeños, crispy bacon, and creamy cheese come together in this rich and flavorful dish that’s sure to be a crowd-pleaser.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 6 slices bacon, cooked and crumbled
- 2 fresh jalapeños, deseeded and diced
- ½ cup cream cheese, softened
- ½ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a bowl, combine cream cheese, sour cream, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until smooth.
- Add the cooked cauliflower, crumbled bacon, and diced jalapeños to the bowl, mixing well.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle cheddar, mozzarella, and Parmesan cheese on top.
- Bake for 20-25 minutes, or until the cheese is golden brown and bubbly.
- Garnish with chopped fresh parsley before serving.
This Keto Jalapeño Popper Cauliflower Casserole is rich, creamy, and spicy, making it a perfect dish for those who love bold flavors.
Serve it as a side dish or enjoy it as a main course with grilled meat or a fresh salad.
Keto Pesto Chicken Cauliflower Casserole
This Keto Pesto Chicken Cauliflower Casserole is a delicious combination of roasted cauliflower, juicy chicken, and rich basil pesto.
It’s creamy, cheesy, and packed with Mediterranean flavors that make it a great low-carb dinner option.
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 2 cups cooked, shredded chicken
- ½ cup basil pesto (sugar-free)
- ½ cup cream cheese, softened
- ½ cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped sun-dried tomatoes (optional)
- ¼ cup pine nuts (optional)
- 2 tablespoons chopped fresh basil (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
- In a bowl, combine basil pesto, cream cheese, heavy cream, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
- Add the shredded chicken and cooked cauliflower to the bowl, mixing well.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle mozzarella and Parmesan cheese on top. Add sun-dried tomatoes and pine nuts if using.
- Bake for 20-25 minutes, or until the cheese is golden brown and bubbly.
- Garnish with chopped fresh basil before serving.
This Keto Pesto Chicken Cauliflower Casserole is a flavorful and creamy dish that’s perfect for a satisfying, low-carb meal.
The combination of basil pesto, juicy chicken, and roasted cauliflower makes this dish both hearty and nutritious.
