Cheesy Cauliflower Casserole
This keto-friendly, low-carb, kid-friendly dish was all the rave when I served it at a Christmas dinner. I exchanged the pork rinds in the original recipe for gluten-free cheese crackers. I also added two cups of cooked quinoa for extra protein and crunch. This recipe involves several steps like roasting the cauliflower and preparing the sauce. It can easily be made ahead of time and refrigerated until ready to bake and serve. Original recipe found here, https://www.delish.com/cooking/nutrition/a29024668/keto-mac-and-cheese-recipe/
Servings: 8
Ingredients
For the Cauliflower and Cheese
- Butter to grease baking dish
- 2 medium heads fresh cauliflower
- kosher salt
- 1 cup heavy cream
- 8 ounces cream cheese, cut into cubes
- 4 cups cheddar cheese, shredded
- 2 cups mozzarella, shredded
- 1 Tablespoon hot sauce, optional
- 2 cups cooked quinoa, optional
- fresh ground pepper
- 1 teaspoon smoked paprika, optional
For the Topping
- 8 ounces Gluten-free cheese crackers, crushed OR
- 4 ounces pork rinds, crushed
- 1/4 cup freshly grated Parmesan
- 1 Tablespoon extra-virgin olive oil
- 2 Tablespoons fresh-chopped or dried parsley
Instructions
- Preheat oven to 375 degrees and butter a 9X13 baking dish. Cut cauliflower into bite-size pieces, toss with 2 tablespoons oil, season with salt, and roast on large baking sheets for 40 minutes or until golden and tender. Meanwhile, in large pot, heat cream over medium heat. Add cream cheese, cheddar, mozzarella, and stir until melted. Remove from heat and add hot sauce if using. Season sauce with salt and pepper. Pour over roasted cauliflower and cooked quinoa, if using, and stir until incorporated. Transfer to prepared baking dish. Combine topping ingredients and spread over casserole. Baked until bubbly and golden, about 30 minutes.