Cheesy Cauliflower Casserole
A creamy, cheesy low-carb cauliflower casserole that is comforting and perfect for family dinners or meal prepping.
Equipment
- 1 9x13-inch baking dish greased
- 1 large mixing bowl
- 1 steamer or pot for steaming or boiling cauliflower
Ingredients
- 1 large head cauliflower cut into florets
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese divided
- 1/4 cup cream cheese softened
- 2 cloves garlic minced
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon paprika optional
- Fresh parsley for garnish optional
Instructions
- Preheat the oven to 375°F (190°C).
- Steam or boil cauliflower florets until tender, about 5 to 7 minutes, then drain.
- In a large mixing bowl, combine heavy cream, cream cheese, minced garlic, onion powder, salt, pepper, and paprika; mix until smooth.
- Stir in shredded cheddar cheese and half of the Parmesan cheese.
- Add the cauliflower and mix until evenly coated with the cheese mixture.
- Transfer the mixture to the greased baking dish and sprinkle with remaining Parmesan cheese.
- Bake for 25 to 30 minutes until bubbly and golden on top.
- Garnish with fresh parsley before serving.
Notes
- Steam cauliflower just until tender to avoid mushy texture.
- Substitute cheddar with other cheeses for different flavors.
- Make ahead and refrigerate before baking for convenience.
- Store leftovers covered in the fridge for up to 3 days.