Baked Cauliflower With Cheese
This baked cauliflower with cheese is a delicious keto side dish that can be served in place of potatoes at weeknight and holiday meals.
If you’re looking for a healthy yet indulgent meal, baked cauliflower with cheese is the perfect dish to satisfy your cravings. This delicious recipe is simple to make and combines the nutritious goodness of cauliflower with the irresistible creaminess of melted cheese.
It can be served as a side dish to any number of main courses, such as grilled chicken, steak, or fish. It can also be served as a vegetarian main dish on its own, making it a great option for anyone looking to reduce their meat consumption.
It’s also a delicious and satisfying keto side dish that is a great substitute for loaded potatoes au gratin for anyone following a low-carb or keto diet.
Whether you’re cooking for your family or hosting a dinner party, this dish is sure to impress your guests with its mouthwatering flavors and beautiful presentation.
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Ingredients You’ll Need
To make this cheesy cauliflower casserole you will need the following ingredients:
- Cauliflower – Cauliflower is a really firm vegetable so it’s can hold up to being baked without getting mushy.
- Cheeses – We use a blend of cream cheese, Gruyere cheese, and cheddar cheese to create a creamy sauce.
- Heavy cream – This makes a perfectly creamy cheese sauce.
- Bacon – Cooked bacon is crumbled over the casserole to add a salty, smokey flavor.
- Butter – Use salted butter for this recipe.
- Garlic – You can never have enough garlic! It adds a little extra flavor to the cheese sauce.
- Salt and pepper – We use kosher salt and fresh cracked black pepper.
- Chives – Fresh chives finish the dish off.
Step 1 – Prepare oven. Preheat oven to 350 degrees F.
Step 2 – Boil. Fill a large pot with water and bring it to a boil. Once boiling add the chopped cauliflower. Boil for 5 minutes or until cauliflower is slightly softened. Drain water and set cauliflower aside.
Step 3 – Garlic butter. Heat a medium saucepan over medium-high heat. Add butter and let it melt. Add garlic and allow it to cook for about 1 minute.
Step 4 – Cheese sauce. Add the heavy cream to the butter mixture and bring to a boil. Then lower to a simmer and add cream cheese and Gruyere cheese stirring until it has melted. Add salt and pepper to taste. Continue stirring over medium heat until the sauce begins to thicken, about 10 minutes.
Step 5 – Cauliflower. Add the cauliflower to a greased casserole dish. Pour the cheese mixture over the cauliflower and then top with the cooked, diced bacon, and shredded cheddar cheese.
Step 6 – Cover and bake. Cover the baking dish with foil and bake for 30 minutes or until the cauliflower is fork-tender and the cheese has melted.
Step 7 – Garnish and serve. Garnish with chives before serving.
Is It Keto?
Yes, baked cauliflower with cheese can be a keto-friendly dish as long as it is made with the right ingredients. In our recipe we use cauliflower, heavy cream, cream cheese, and shredded cheese which are all keto ingredients.
Cauliflower is a staple ingredient in many keto recipes, as it is low in carbs and high in fiber. When roasted or baked, cauliflower takes on a crispy texture that is similar to potatoes, making it a great substitute for high-carb ingredients in many dishes. We also use it in our popular keto chicken alfredo casserole and keto pizza casserole.
The addition of cheese to this dish not only adds a rich and creamy flavor, but it also provides a source of protein and healthy fats that are essential to a keto diet. Using a blend of different cheeses, such as Gruyere and cheddar, can add depth to the flavor profile of the dish while also providing a variety of nutrients.
Overall, it’s a delicious and healthy side dish that is perfect for anyone following a keto diet. With its low-carb content, high fiber, protein, and healthy fats, it’s a great way to add variety to your meals while still sticking to your dietary goals.
As always, it is important to keep in mind portion sizes and to track your daily intake of carbs, protein, and fat to ensure that the dish fits into your individual keto diet plan.
Frequently Asked Questions
Yes, you can use frozen cauliflower instead of fresh. Just be sure to thaw it completely before using it in the recipe.
Yes, you can use a different type of cheese instead of Gruyere or cheddar. Some good options include Swiss, provolone, or even blue cheese.
You’ll know the cauliflower is cooked enough when it’s fork-tender. You should be able to easily pierce it with a fork without it falling apart.
Yes, you can substitute turkey bacon or vegetarian bacon instead of regular bacon. Just be sure to cook it according to the package instructions before adding it to the dish.
Yes, you can prepare this dish ahead of time and then reheat it in the oven or microwave when you’re ready to serve. It’s a great option for meal prep or for hosting a party.
How to Store and Reheat
Storing and reheating baked cauliflower casserole is easy and convenient, making it a great make-ahead dish for busy weeknights or meal prep.
To store the baked cauliflower casserole, allow it to cool completely after baking. Once cooled, cover the casserole dish tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. You can also transfer it to an airtight container for storage.
To reheat the casserole, there are a few options:
- Microwave: Place individual servings of the casserole in a microwave-safe dish and heat on high for 1-2 minutes or until heated through.
- Oven: Preheat your oven to 350°F. Remove the casserole from the refrigerator and let it sit at room temperature for 15-20 minutes to take the chill off. Cover the dish with foil and bake for 20-25 minutes or until heated through.
- Stovetop: Heat a skillet over medium heat and add a small amount of butter or oil. Add the refrigerated casserole and stir frequently until heated through.
Regardless of which method you choose, be sure to check the internal temperature of the casserole with a food thermometer before serving. It should be heated to an internal temperature of at least 165°F for food safety.
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Baked Cauliflower with Cheese Casserole
- 2 small heads Cauliflower, cut into florets
- 2 tablespoons Butter
- 3 cloves Garlic, minced
- 2 cups Heavy Cream
- 4 ounces Cream cheese, softened
- 2 cups Shredded Gruyere cheese
- 1 cup Shredded cheddar cheese
- 6 slices Cooked Bacon, crumbled
- Salt and pepper to taste
- 3 tablespoons Finely chopped chives
- Preheat oven to 350 degrees F.
- Fill a large pot with water and bring it to a boil.
- Once boiling add the chopped cauliflower. Boil for 5 minutes or until cauliflower is slightly softened. Drain water and set cauliflower aside.
- Heat a medium saucepan over medium-high heat. Add butter and let it melt. Add garlic and allow it to cook for about 1 minute.
- Add the heavy cream to the butter mixture and bring to a boil then lower to a simmer.
- Add cream cheese and Gruyere cheese stirring until it has melted. Add salt and pepper too taste.
- Continue stirring over medium heat until the sauce begins to thicken, about 10 minutes.
- Add cauliflower to a greased casserole dish.
- Pour cheese mixture over the cauliflower and then top with cooked, crumbled bacon, and shredded cheddar cheese.
- Coverthe baking dish with foil and bake for 30 minutes or until the cauliflower isfork-tender and the cheese has melted.
- Garnish with chives before serving.
Just curious if anyone has made this in advance, and baked the next day? If so, do you adjust the cooking time?