Keto Cauliflower Casserole
User Reviews
4.4
Keto Cauliflower Casserole
Description
Keto Cauliflower Casserole begins with roasting chopped cauliflower in a lightly oiled casserole dish until golden brown, adding depth to the base with caramelized edges. Meanwhile, a sauce is prepared by sautéing yellow onions until browned, then adding minced garlic and full-fat coconut milk or heavy cream. This mixture is brought to a boil, thickened through cooking, and egg yolks are incorporated off heat to enrich and thicken the sauce further with gentle reheating.
The cauliflower is then combined with the creamy sauce and grated cheese, creating a luscious casserole that bakes to meld the flavors and textures. The finishing touches include a splash of cider vinegar to brighten richness, and the dish is seasoned with sea salt, black pepper, and garnished with chopped green onions. This casserole offers a creamy and savory profile, suitable for low-carb or keto eating plans.
The recipe emphasizes technique such as allowing the sauce to cool slightly before adding egg yolks to avoid curdling, using avocado oil for roasting, and proper roasting time for cauliflower to develop color without overcooking. The use of coconut milk or heavy cream provides flexibility based on dietary preferences.
Ingredients
- 2 cauliflower about 5 to 6 cups chopped, medium-sized heads
- 2 Tbsp avocado oil
- 1 yellow onion chopped, medium
- 4 cloves garlic minced
- 1 coconut milk full-fat, 15 oz can, or heavy cream
- 2 egg yolk
- 2 cups cheese grated
- 1 Tbsp cider vinegar
- 1/2 tsp salt to taste, sea salt
For Serving:
- 2 green onion chopped, stalks
- 1/2 tsp black pepper
Instructions
Roast the Cauliflower:
- Preheat the oven to 400 degrees F and lightly oil a large casserole dish.
- Wash the cauliflower well and pat dry. Remove the green stems, chop cauliflower into florets and add to the prepared casserole dish. Roast cauliflower in the preheated oven for 35 minutes, until it begins turning golden-brown.
Make the Sauce:
- While the cauliflower is roasting, prepare the sauce. Add 2 tablespoons of avocado oil to a large skillet and add the chopped onion. Sauté onion, stirring occasionally until it begins to brown, about 10 minutes. Add the garlic and coconut milk and bring to a full boil. Cook at a full boil, stirring occasionally for 2 minutes, until thick and the sauce pulls away from the pan when stirred.
- Remove Sauce from heat and allow it to cool for 3 minutes. Whisk the egg yolks in a bowl, add into the sauce mixture and stir well. Place the skillet back on the stove top and heat over medium-high again and heat until mixture is steamy but not boiling. Stir in the cider vinegar and 1 cup of the grated cheese and stir until melted and thick. Remove sauce from the heat. Taste sauce for flavor and add more sea salt and/or cider vinegar to taste.
Make the Casserole:
- Pour the sauce over roasted cauliflower. Stir the sauce into the cauliflower very well until everything is well-coated in sauce. Sprinkle with the remaining 1 cup of cheese.
- Bake at 425 for for 5 to 6 minutes, until the cheese is melted.
- Change oven to the high broil setting and move the casserole to the second-to-the-top shelf of the oven. Broil for 1 to 3 minutes, until cheese is golden-brown and slightly crispy.
- Sprinkle casserole with chopped green onion and sprinkle with black pepper. Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1of 10 | |
| Calories | 175kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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