Keto Cheesy Cauliflower “Mac” Casserole
Ingredients
For the base:
1 large head cauliflower (cut into bite-sized florets)
1 tbsp olive oil or butter
Salt & pepper to taste
For the cheese sauce:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
4 oz cream cheese
1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella
½ cup grated parmesan cheese
1 tsp mustard (optional, for flavor depth)
½ tsp paprika
Salt & pepper to taste
For topping:
½ cup shredded mozzarella (extra for browning)
2 tbsp grated parmesan
Instructions
1. Prepare the cauliflower
Preheat oven to 375°F (190°C).
Toss cauliflower florets in olive oil, salt, and pepper.
Roast on a baking sheet for 20 minutes until just tender.
2. Make the cheese sauce
In a saucepan, melt butter and sauté garlic for 1 minute.
Add heavy cream and cream cheese, whisking until smooth.
Stir in cheddar, mozzarella, and parmesan until melted and creamy.
Season with mustard, paprika, salt, and pepper.
3. Assemble the casserole
Place roasted cauliflower in a greased 9x13 baking dish.
Pour cheese sauce over cauliflower and mix gently.
Top with extra mozzarella and parmesan.
4. Bake
Bake uncovered for 20–25 minutes until top is golden and bubbly.
💡 Tips
Add bacon bits or shredded chicken to make it a complete meal.
For extra crunch, sprinkle with crushed pork rinds before baking.
Store leftovers in fridge up to 4 days; reheat in oven for best texture.
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