This creamy, keto-friendly Low-Carb Baked Cauliflower Casserole is 100% gluten-free and makes the most delicious side dish.
There’s nothing like comfort food, especially as the weather cools. Casseroles are always top of mind. They are versatile and cozy, and often easy to whip up using ingredients you already have in your pantry and refrigerator.
I really love a good breakfast casserole with eggs, sausage, potatoes, and bell pepper. Recently, a friend passed along their grandmother’s creamy tuna casserole. Even though it was never a meal my family ate, I felt nostalgic just reading through it and plan to make it soon. A casserole can be a main or a side, and can be adapted to fit any diet.
This cauliflower casserole recipe, made with a velvety cheese sauce, will satisfy your craving for something rich and savory with very minimal carbohydrates. Pair it with a your protein of choice and you’ve got a beautiful, well-rounded meal.
Is This Low-Carb Baked Cauliflower Casserole Healthy?
If you’re eating a low-carbohydrate diet, this casserole will certainly fit the bill. Though it’s made with cauliflower—a cruciferous vegetable that’s a good source of vitamins and minerals—the addition of cheese, butter, and milk means it’s quite high in saturated fat. Using skim milk or low-fat cheese is always an option, but the results will not be as hearty, which is really what we’re going for here. Balance is key.
If you want to make this vegan, substitute the dairy with good-quality plant-based alternative.
How Can I Elevate my Casserole?
If you’re looking to dress up this casserole and turn it into something a bit more elevated, you could start by experimenting with different cheeses when making the cheese sauce. For example, you could use Comté, Gruyère, Fontina, or Gouda. You could even add good quality truffle paste. You could add garlic paste, or caramelized onions, or crispy pancetta for a robust bite. Keep in mind that adding any ingredient that contains moisture will affect the overall consistency of the casserole. Press and drain accordingly.
How To Make Ahead And Store
The casserole can be prepped a day in advance. Simply follow steps 1 through 5, cover the dish with foil, and bake it the next day. Leftovers can be placed in an airtight container and stored in the fridge for up to 3 days. Freezing is not recommended, as the cheese sauce can become thin and watery when defrosted.
Serving Suggestions
This casserole really shines when served alongside this Keto Steak With Garlic-Butter Mushrooms or this golden Spatchcock Chicken with these Easy Sautéed Fresh Green Beans With Crispy Prosciutto on the side. Talk about an amazing meal that the whole family will adore!
Recipe
Ingredients
- 1 pound cauliflower cut into florets (about 4 1/2 cups)
- 2 tablespoon butter
- 1 tablespoon + 1 teaspoon almond flour
- 1 tablespoon + 1 teaspoon coconut flour
- 1 1/2 cups 2% milk (or almond milk)
- 3/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 cup packed cheddar cheese grated and divided (4 ounces) (or dairy-free)
Instructions
- Turn your oven to 375 degrees Fahrenheit and bring a large pot of salted water a boil. Add the cauliflower and cook until fork-tender, about 5-7 minutes. Drain well, and then spread out on a few layers of paper towel. Use another layer of paper towel to gently press as much moisture out of the cauliflower as possible.
- While the cauliflower cools, melt the butter in a medium pan over medium-high heat. Once melted, add in the almond flour and coconut flour and whisk, stirring constantly, until it just begins to brown, about 1 minute.
- Whisk in the milk, salt, garlic powder, onion powder, and pepper until smooth, and bring to a boil. Once boiling reduce the heat to medium, stirring occasionally, until VERY thick, about 7-8 minutes.
- Remove the milk mixture from the heat and whisk in 1/2 cup of the cheese until smooth.
- Spread 1/3 of the sauce on the bottom of an 8×8-inch pan. Pack the cauliflower into the pan and spoon the rest of the sauce over top. Sprinkle with the remaining cheese.
- Bake until golden brown and bubbling, about 25-30 minutes. OPTIONAL: broil for 2-3 minutes until golden.
- Let stand for 5 minutes and DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Huge fan of cauliflower and putting it into a recipe like this for a side dish sounds so good! I cant wait to try this! Thank you for sharing!
My pleasure Paige!
Looks really delicious with less calories. I’ll add mushroom powder for the extra flavor and nutrition
Great idea!
Hi! Can just almond or coconut nut flour be used for the ingredients or is the combination crucial to the recipe?
Hey Karen! I recommend you follow the recipe on this one. Almond flour alone makes it a bit softer, while coconut flour absorbs more liquid and thickens the sauce. If using just one, you may need to adjust the amount slightly—less coconut flour or a bit more almond flour—to get the right consistency. Hope that helps! 😊