Description
Keto roasted cauliflower “mac” and cheese uses roasted cauliflower as the perfect gluten-free pasta alternative. It’s a delicious keto casserole that is sure to fool your tastebuds. The best part is it’s an easy recipe that can be used as a side dish or main course.
Ingredients
Scale
- 2 large cauliflower heads cut into florets (about 8 cups)
- ¼ cup olive oil or avocado oil
- 2 cups heavy cream
- ½ cup parmesan cheese (divided)
- 2 cups sharp shredded cheese
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ¼ teaspoons sea salt (separated)
- 1 ¼ teaspoons black pepper (separated)
- ¼ teaspoon red pepper flakes or a pinch of cayenne pepper
- â…› teaspoon nutmeg
- 2 minced garlic cloves
- 2 tablespoons fresh parsley (chopped, garnish)
- 4 cooked bacon strips (crumbled, garnish)
- ¼ cup unsalted butter
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, toss the cauliflower florets with the oil, one teaspoon of salt, and one teaspoon of black pepper. Set it aside.
- Using one large flat-rimmed baking sheet covered in parchment paper, add your cauliflower florets in a single layer, leaving enough room to roast evenly. Roast the cauliflower until golden brown, about 20-25 minutes, until fork-tender and golden brown.
- Reduce the oven temperature to 350 degrees.
- Place the roasted cauliflower back into a large bowl and set aside.
- Butter well a 7×11 inch baking dish and set it aside. Proceed to make the cheese sauce.
- Cheese Sauce: In a medium-sized saucepan over medium-high heat, sauté the minced garlic with butter until tender. Add the heavy cream, sharp cheddar cheese, ¼ cup of Parmesan cheese, ¼ teaspoon of salt, and ¼ teaspoon of black pepper, onion powder, garlic powder, red pepper flakes, and nutmeg powder. Stir the sauce constantly until it thickens and is well combined.
- Pour the hot sauce over the roasted cauliflower florets and toss well until fully covered.
- Add the cauliflower coated in the cheese sauce into the prepared baking pan.
- Sprinkle the remaining Parmesan cheese and bacon pieces and bake for 30-35 minutes or until bubbly and golden brown.
- Garnish with the chopped fresh parsley.
- Store the leftovers in the refrigerator for up to 2 days.
Notes
- You can make this roasted cauliflower casserole ahead of time by roasting the florets and making the sauce up 24 hours ahead. Then the day of warm the sauce and pour over the florets and bake in the oven.
- This recipe can be halved easily.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1
- Calories: 375
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 5.8g
- Fiber: 3.1g
- Cholesterol: 150mg