Creamy Cauliflower Casserole – Keto Friendly!
As I mentioned in my last recipe post, Scott and I have been trying to eat less carbs and this creamy cauliflower casserole is now his new favorite side dish! What’s funny about this, is that when Scott and I met seventeen years ago, he hated cauliflower! I remember the South Beach Diet had replaced mashed potatoes with mashed cauliflower and he couldn’t choke it down.
Of course, “everything cauliflower” is now the rage these days, which works for me, because I love it! Next week I’m making a few recipes that use “cauliflower rice” and instead of making it myself, I’m going to buy it pre-made. I will let you know how it works.
We have been trying a few “Keto” recipes that are on Pinterest. Of course, being a cook, I end up changing the recipes to our own tastes. Since it’s been so hot this summer, I have been avoiding cooking anything in the oven. Finally this past week, it cooled off and it was the perfect night to bake a casserole. Everyone loves “twice baked potatoes”, so I decided to try and mimic that with cauliflower.
I also used a secret ingredient to add to the “bacon” flavor I love in twice baked potatoes. It’s a Chardonnay Oak Smoked French Sea Salt that I bought when we were in Gig Harbor from “For the Love of Spice” Store. If you haven’t been there yet – this is another reason to go!
The dish turned out great – BUT it is super rich! I made the mistake of serving it with creamy garlic chicken and it was over the top in comfort food. Actually I think the dish would have been great on its’ own by just adding cooked chicken to it. Since our boat does not have an oven, this dish could also be “baked” on the stove top or in a table top oven like ours. We use our Xpress Redi Set Go Cooker
Let us know what your favorite low carb recipes are – we’d love to hear from you. Enjoy and happy cooking! Ally
#BoatingJourney #GalleyRecipes
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
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- 1 head cauliflower
- 1 tbsp extra virgin olive oil
- 1/2 medium yellow onion, diced
- 1 cup baby cremini mushrooms, sliced
- 4 oz prociutto, cubed I used the Private Selection Dry Aged from QFC - in the deli section
- 2 cloves garlic, minced
- 1 tsp smoked sea salt I love the Chardonnay Smoked Salt
- 1 tsp fresh ground pepper
- 3 tbsp salted butter
- 1 cup heavy whipping cream
- 1/4 cup sour cream
- 1/4 cup shredded cheddar cheese
Ingredients
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- Pre-heat oven to 350 degrees. Cut the cauliflower into bite size pieces. Place cauliflower in a steamer basket with a cup of water, cover and cook for about 3 minutes when it begins to boil. You don't want to "cook" the cauliflower, you simply want it to begin to sweat and soften slightly. Immediately remove from heat and remove lid to let it cool down.
- Heat olive oil in a large skillet on medium high heat. Add prociutto, onions, mushrooms, garlic, salt and pepper. Cook until slightly caramelized. Add butter to melt.
- In a separate bowl, mix whipping cream, sour cream and shredded cheese. Add mushroom and onion mixture. Gently add cauliflower and mix until blended well. Spray a 9" x 9" baking dish with cooking spray and pour in cauliflower mixture. Bake at 350 degrees for about 35 minutes until golden brown. If you like it crispy on top, you can broil it for about 2 minutes - just be sure to watch it closely.
