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High Protein Cauliflower Cheese Bake

Easy Cheesy Baked Keto Cauliflower

Easy Cheesy Baked Keto Cauliflower is a rediscovered recipe I first made before I even had a blog!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 323 kcal

Ingredients
  

  • 1 large head cauliflower, cut apart into bite-sized pieces
  • 1 tsp. kosher salt (for water you use to boil the cauliflower)
  • 2 T butter
  •  1/2 cup coarsely-grated Parmesan
  • 1 1/2 cups grated sharp cheddar (see notes)
  • 1/2 cup grated three cheese blend
  • coarse-ground black pepper to taste

Instructions
 

  • Preheat oven to 375F/190C.
  • We used an 8.5 " X 11" baking dish for this recipe. Spray baking dish with olive oil or non-stick spray.
  • Bring water to boil in a pot that's large enough to hold all the cauliflower.
  • While the water comes to a boil, cut up the cauliflower, cutting away and discarding the core and leaves and cutting cauliflower florets into bite-sized pieces.
  • When the water boils, add the salt and cut-up cauliflower, turn heat down to a low boil, and cook cauliflower 5 minutes.
  • Drain cauliflower very well in a colander placed in the sink.
  • When cauliflower is well-drained, put it into a bowl (or back into the pan you used to cook in) and add the butter. Stir to melt the butter and coat the cauliflower.
  • Then add the coarsely-grated Parmesan, sharp cheddar, and a little black pepper if desired.
  • Put the mixture into the baking dish and top with the three-cheese blend.
  • Bake 20-25 minutes, or until the cauliflower is cooked through and the cheese is melted and lightly browned. Serve hot.
  • This will keep in the fridge for a few days and reheats well.

Notes

Serving size: 3/4 cup
 
 
  • Tips: Check out my recipe tips above to help you get the best flavor and texture, plus some of my favorite shortcuts.
  • Storage: The leftovers from this dish are great the next day! Keep them in an airtight container in the refrigerator for up to 3-5 days. The cauliflower does soften a bit, but I still think it tastes delicious.
  • Meal prep: One of my favorite things about this loaded cauliflower bake is that I can make it in advance — so convenient for holidays when cooking is hectic, or weeknights when I know we’ll be home late. Just assemble the whole thing, cover with plastic wrap, and store in the fridge for up to 2-3 days. Bake it fresh right before serving. Keep in mind that it does take longer if you place in the oven directly from the fridge.
  • Reheat: You can warm up the entire casserole in the oven at 350 degrees F, or reheat individual portions in the microwave.
  • Freeze: I’ve frozen this dish both before and after baking, and both ways work quite well. This was a bit surprising, since there is so much dairy, but it just works! The cauliflower casserole keeps well in the freezer for up to 3 months. Thaw overnight in the fridge before heating if you can, or you can bake from frozen at 325 degrees F, but it takes a while.