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+ servings

Cauliflower Cheese Casserole

Course Basics, dinner, Sides
Cuisine American
Keyword cauliflower, keto side dish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 318kcal


  • 6 cups cauliflower florets
  • 1 cup cream
  • 4 tbsp cream cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp parsley dried
  • 2 1/2 cups cheddar cheese, shredded divided
  • 1/2 cup parmesan, shredded


  • Preheat oven to 400*.
  • Bring 3-4" water to a rapid boil and steam cauliflower florets to fork tend. About 7-10 minutes. Drain cauliflower and set aside in a large clean bowl.
  • In medium saucepan over medium heat whisk together cream, cream cheese, garlic powder, onion powder, salt and dried parsley. Bring to a small simmer.
  • Add 2 cups of the shredded cheddar cheese to the simmering cream mixture. Gently stir until fully combined into a thick creamy cheese mixture. Remove from stove top.
  • Pour hot cheese mixture over the cauliflower. Gently fold cauliflower into the melted cheese to fully coat all pieces. Transfer cheese covered cauliflower to a 6x10" casserole dish and smooth top to spread to all corners.
  • Sprinkle remaining 1/2 cup cheddar cheese and 1/2 cup parmesan cheese over the top of the cauliflower.
  • Bake for 15 minutes at 400*.
  • Optional...turn oven to broil to slightly brown and crisp up the top of your Cauliflower Cheese Casserole. Broil for 1-2 minutes.
  • Remove from oven and enjoy


Calories: 318kcal | Carbohydrates: 6g | Protein: 14g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 663mg | Potassium: 304mg | Fiber: 2g | Sugar: 2g | Vitamin A: 943IU | Vitamin C: 36mg | Calcium: 367mg | Iron: 1mg