Hearty and comforting, cauliflower casserole is the perfect keto side or meatless main dish!
Cauliflower florets are blended with a creamy, two cheese sauce and baked until golden brown and bubbly!
The best part is that it’s so easy to make!
Cheesy Low Carb Side Dish!
- Cheesy cauliflower casserole is a healthy, wholesome addition to any gathering and can also be served as an appetizer. Even the pickiest kids will love its cheesy goodness!
- Make it a main and add sliced summer sausage, diced ham, bacon crumbles, or leftover chicken.
- Double up the recipe and serve it as a low-carb mac & cheese copycat recipe all week long! The flavors will continue to blend.
Ingredients and Variations
Cauliflower – Cut florets into uniform, bite-sized pieces so each bite is loaded with cheesy cauliflower!
Cheese Sauce – Heavy cream, cream cheese, parmesan, and cheddar cheeses are all low-carb and have loads of flavor! Make it a bold cheesy casserole by mixing in some buffalo sauce or a few dashes of sriracha!
Variations – Broccoli florets, sliced mushrooms, Brussels sprouts, green beans, or any keto-friendly veggies can be added to this cauliflower casserole!
How to Make Cauliflower Casserole
- Boil cauliflower pieces, and drain well.
- Cook cream, cream cheese, and butter over medium heat until it’s smooth.
- Whisk seasonings into the cheese sauce and bring it to a boil (per recipe below).
- Remove from heat and stir in parmesan and 1 ¼ cup of cheddar cheese.
- Place cauliflower in a baking pan and pour in cheese sauce. Top with remaining cheese and bake until bubbly.
Tips for the Best Cheese Sauce
- Soften cream cheese to room temperature before adding to the recipe in Step 3.
- Block cheddar cheese will melt better than pre-shredded because pre-shredded has anti-caking agents in it that will inhibit melting.
- This easy cheese sauce is a perfect topper over zucchini, broccoli, or Brussels sprouts! You can also stir it into cauliflower rice for a cheesy rice side dish!
Serving and Storing
Keep leftover cheesy cauliflower casserole covered in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a little milk to loosen up the cheese sauce. Freeze portions in zippered bags for up to 1 month, but be aware the texture might change a little. Blend cheesy cauliflower into a cozy and creamy soup or make it into loaded cauliflower mash.
Have you tried this Cheesy Cauliflower Casserole recipe? Leave a comment and rating below!
Cheesy Cauliflower Casserole
- 1 head cauliflower
- 1 cup heavy cream
- ¼ cup cream cheese
- 1 tablespoon butter
- ½ teaspoon dry mustard powder
- ½ teaspoon onion powder
- pinch cayenne pepper
- ¼ cup parmesan cheese
- 1 ½ cups sharp cheddar cheese divided
- Preheat oven to 375°F.
- Cut cauliflower into bite sized pieces. Boil 4-5 minutes or until tender crisp. Place in a strainer and drain very well.
- Add heavy cream, cream cheese and butter to a saucepan and stir over medium heat until smooth and cream cheese is melted.
- Add dry mustard powder, onion powder and cayenne pepper. Bring to a boil then cook 2 minutes while whisking.
- Remove from heat, stir in parmesan and 1 ¼ cups cheddar cheese.
- Place in a 9×9 inch baking pan and top with remaining ¼ cup cheese. Bake 20-25 minutes or until golden.
- Bring cream cheese to room temperature, or microwave for 20 seconds to soften before adding to the recipe.
- Shred block cheddar cheese as it will melt better than pre-shredded cheese. Pre-shredded has anti-caking agents in it that will inhibit melting.
- Refrigerate leftover cauliflower casserole in a covered container for up to 4 days.
- Reheat leftovers on the stovetop or in the microwave.
- Freeze cooked and cooled cauliflower casserole in zippered bags for up to 1 month. The texture may not be the same, but perfect to blend into a soup.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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