cauliflower casserole

cauliflower casserole

cauliflower casserole

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.
Category: Healthy
Cuisine: American

NUTRITION
Serving Size: 6 Calories: 167 Sugar: 2g Sodium: 414mg Fat: 12g Saturated Fat: 6g Carbohydrates: 7g Fiber: 3g Protein: 8g

Ketones and low carbohydrates are very rich and delicious cauliflower casserole. One of my kids hated broccoli. It’s a shame, because it’s a very healthy vegetable, and my husband and I love it – it’s a great all-purpose vegetable for those who use ketones or a low-carb diet.

But this magical cauliflower casserole! This was the only way I agreed to eat broccoli. I think cheese and bacon can stand it. A spoonful of sugar can help the drug fade, so cheese and bacon should!

The rest of the cauliflower casserole is stored in a sealed container in the refrigerator for 3-4 days. It is better to reheat gently in a 50% microwave oven. I admit freely that I sometimes eat them cold, but take them out of the refrigerator and find them great!

Prep Time: 15 min  Cook Time: 15 min  Total Time: 30 min  Yield: 6 servings 1x

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

SCALE 1X2X3X
INGREDIENTS
1/4 teaspoon black pepper
1 teaspoon coarse kosher salt (not fine salt)
Olive oil spray
Pinch cayenne pepper
1 teaspoon Dijon mustard
1 cup shredded sharp cheddar, divided
2 tablespoons whole milk (or cream)
1 large head cauliflower, cut into small florets (1.5 lb. florets)
1/2 cup sour cream (I used low-fat, feel free to use full-fat)
1 teaspoon minced garlic
Garnish:
2 tablespoons bacon bits
2 tablespoons thinly sliced scallions, green parts