Cauliflower Casserole

An amazingly rich and tasty cauliflower casserole is keto and low carb.

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Ingredients

  • 1 large head cauliflower, cut into small florets (1.5 lb. florets)
  • Olive oil spray
  • 1 teaspoon coarse kosher salt (not fine salt)
  • 1/4 teaspoon black pepper
  • 1/2 cup low fat sour cream
  • 2 tablespoons whole milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • Pinch cayenne pepper
  • 1 cup shredded sharp cheddar, divided

Garnish

  • 2 tablespoons bacon bits
  • 2 tablespoons thinly sliced scallions, green parts

Instructions

  • Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  • Arrange the cauliflower florets on the baking sheet. Liberally spray with olive oil and season with kosher salt and black pepper. Roast the cauliflower until tender-crisp, about 12 minutes.
  • Meanwhile, in a large bowl, mix the sour cream, milk, Dijon, garlic, cayenne and 1/2 cup cheddar.
  • When cauliflower is done, add it to the sour cream sauce and mix to combine. 
  • Transfer the mixture to a greased 1.5-quart baking dish. Top with the remaining shredded cheddar. Return to the oven and bake just until cheese is melted, about 10 minutes.
  • Sprinkle the cauliflower casserole with the bacon bits and the scallions and serve.

The post was originally published at healthyrecipesblogs.com

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