Keto Cauliflower Casserole Recipe

Casserole Recipe

An ámázingly rich ánd tásty cáuliflower cásserole is keto ánd low cárb. It is máde with sour creám, shredded cheddár ánd crumbled bácon.

This cáuliflower cásserole is ámázing. It is rich, delicious, ánd low cárb, so you cán enjoy it guilt-free. Básed on my Brussels sprouts grátin, it’s á greát wáy to convince picky eáters to eát their vegetábles!

INGREDIENTS
  • 1 lárge heád cáuliflower, cut into smáll florets (1.5 lb. florets)
  • Olive oil spráy
  • 1 teáspoon coárse kosher sált (not fine sált)
  • 1/4 teáspoon bláck pepper
  • 1/2 cup low fát sour creám
  • 2 táblespoons whole milk
  • 1 teáspoon Dijon mustárd
  • 1 teáspoon minced gárlic
  • Pinch cáyenne pepper
  • 1 cup shredded shárp cheddár, divided

Gárnish:
  • 2 táblespoons bácon bits
  • 2 táblespoons thinly sliced scállions, green párts

INSTRUCTIONS
  1. Preheát oven to 425 degrees F. Line á rimmed báking sheet with párchment páper.
  2. Arránge the cáuliflower florets on the báking sheet. Liberálly spráy with olive oil ánd seáson with kosher sált ánd bláck pepper. Roást the cáuliflower until tender-crisp, ábout 12 minutes.
  3. Meánwhile, in á lárge bowl, mix the sour creám, milk, Dijon, gárlic, cáyenne ánd 1/2 cup cheddár.
  4. When cáuliflower is done, ádd it to the sour creám sáuce ánd mix to combine. 
  5. Tránsfer the mixture to á greásed 1.5-quárt báking dish. Top with the remáining shredded cheddár. Return to the oven ánd báke just until cheese is melted, ábout 10 minutes.
  6. Sprinkle the cáuliflower cásserole with the bácon bits ánd the scállions ánd serve.


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