This easy, healthy and keto friendly Low Carb Baked Cauliflower Casserole is a gluten free, delicious side dish that even the pickiest of eaters will love!
Course Side Dish
Cuisine American
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6People, as a side
Calories 174kcal
Author FoodFaithFitness
Ingredients
1LbCauliflower,cut into florets (about 4 1/2 cups)
2TbspButter
1 Tbsp + 1 tspAlmond flour
1Tbsp + 1 tspCoconut flour
1 1/2Cups2% Milk(or Almond)
3/4tspSalt
1/4tspOnion powder
1/4tspGarlic powder
1/8tspPepper
1CupPacked Cheddar cheese,grated and divided (4 oz) (or dairy free)
Instructions
Turn your oven to 375 degrees and bring a large pot of salted water a boil. Add the cauliflower (once boiling) and cook until it just begins to become tender, about 5-7 minutes. Drain well and then spread out onto some paper towel. Use another layer of paper towel to gently press as much moisture out of the cauliflower as you possibly can.
While the cauliflower cooks, melt the butter in a medium pan over medium/high heat. Once melted, add in the almond flour and coconut flour and whisk, stirring constantly, until it just begins to brown, about 1 minute.
Whisk in the milk, salt, garlic and onion powder and pepper until smooth and bring to a boil. Once boiling reduce the heat to medium, stirring occasionally, until VERY thick, about 7-8 minutes.
Remove the milk mixture from the heat and whisk in 1/2 cup of the cheese until smooth.
Spread 1/3 of the sauce on the bottom of an 8x8 inch pan. Pack the cauliflower into the pan on top and then spoon the rest of the sauce over top. Sprinkle with the remaining cheese.
Bake until golden brown and bubbly, about 25-30 minutes. OPTIONAL: broil for 2-3 minutes until golden.