KETO DIET Keto Dinner Ideas

Keto Low Carb Cauliflower Casserole with Spinach

Try this Keto Low Carb Cauliflower Casserole with Spinach, if you’re looking for a satisfying side dish! Gluten free, keto, and LCHF recipe.

This amazing casserole dish is definitely satisfying and filling – and the leftovers make a convenient lunch! Cauliflower still has some interesting texture because it is very lightly mashed – but with the creamy sauce, it melds perfectly. You’re going to love it!

How to Make

Keto Low Carb Cauliflower Casserole with Spinach

However you prefer , cook the cauliflower– my choice are those handy steam(microwave-in-the-bag packs). The cauliflower doesn’t get as water logged as it does after boiling it and I find that they’re very convenient.

Meanwhile, in a large saucepan, cook some baby spinach together with some sour cream and cream cheese.

Roughly mash the cooked cauliflower – leaving some texture as you don’t want super smooth. Add it to the creamy spinach mixture, and with pepper and salt, season generously. You could add any other herbs or spices that you like at this stage!

To a baking dish, transfer the vegetables and smooth it over. Over the top, sprinkle some shredded cheese ( whatever cheese you like). For a little zing, I chose Pepper Jack!
For FIFTEEN minutes, roast in a pre-heated oven or until the cheese has turned golden brown and melted.
Before serving this low carb cauliflower casserole, let cool for FIVE minutes.

yield: 6 SERVINGS
prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 30 MINUTES

Ingredients

  • 20 oz cauliflower florets, cooked
  • 5 oz baby spinach
  • 4 oz cream cheese
  • ¼ cup sour cream
  • salt and pepper
  • 1 cup shredded cheese

Instructions

  1. Preheat the oven to 375F.
  2. In a large saucepan, cook the baby spinach together with the sour cream and cream cheese.
  3. Roughly mash the cooked cauliflower – leaving some texture as you don’t want super smooth.
  4. Add it to the creamy spinach mixture, and with pepper and salt, season generously.
  5. To a baking dish, transfer the vegetables and smooth it over. Over the top, sprinkle some shredded cheese ( whatever cheese you like). For a little zing, I chose Pepper Jack!
  6. For FIFTEEN minutes, roast in a pre-heated oven or until the cheese has turned golden brown and melted.. Before serving, let it get cool for FIVE minutes .

Notes

5g net carbs per serving (one sixth of whole casserole)

Recommended Products

  • Le Creuset Stoneware Oval Dish, 1-Quart, Palm

Nutrition Information

Yield 6
Serving Size

Sixth of the recipe

Amount Per Serving
Calories 168
Total Fat 12g
Saturated Fat 7g
Cholesterol 40mg
Sodium 232mg
Carbohydrates 7g
Net Carbohydrates 5g
Fiber 2g
Sugar 2g
Protein 7g

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