Keto Cauliflower Casserole: Cheesy Comfort Food!
Enjoy this keto cauliflower casserole featuring melty Monterey Jack and cheddar cheeses, creamy sour cream, and crispy bacon for a comforting low-carb meal.
Ingredients
- 1 large cauliflower head, cut into florets
- 1 cup Monterey Jack Cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 8 slices bacon, cooked and crumbled, divided
- 3/4 cup sour cream
- 1/4 cup cream cheese, room temperature
- 2 tsp brown mustard
- 1 tbsp fresh parsley, finely chopped
- 2 tsp fresh chives, finely chopped
- 1/2 tsp pink salt
Instructions
- Preheat oven to 375 degrees F. Spray a 9x13 casserole dish with non-stick cooking spray.
- Place cauliflower florets and 3 tablespoons of water in a large microwave safe bowl. Cover with damp paper towels and microwave 7-8 minutes, steaming until tender.
- In another large bowl, combine half of each cheese, half of the bacon, sour cream, cream cheese, mustard, herbs and spices, mixing well. Add the steamed cauliflower florets and the water from the bowl, tossing gently until coated.
- Transfer mixture to prepared baking dish and top with remaining cheese and bacon.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes or until cheese is bubbly and beginning to brown. If desired broil for 1-2 minutes at the end for browned crispy cheese topping!
- Serve immediately.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.