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Prep Time15 Mins
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Cook Time25 Mins
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Serves4
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DifficultyMedium
Here’s a keto-friendly roasted cauliflower and cheese bake recipe that’s easy to prepare, super satisfying, and perfect for your macros. It’s rich in healthy fats, low in carbs, and delicious!
Ingredients
Nutrition
Per 100 g
- Daily Value*
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Calories: 122 kcal6.1%
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Fat: 10.8 g7%
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Carbohydrates: 2.3 g~7.7–11.5%
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Sugars: 1.1 g10–15 g max
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Fibre: 0.9 g3.0–3.6%
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Protein: 4.3 g4.3–5.7%
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Salt: 0.27 g3.9–6.8%
- While there's no official keto DV chart, these values are for a standard ketogenic diet (SKD) based on a 2000 kcal/day plan
Directions
Prep the Cauliflower
- Preheat your oven to 200°C (180°C fan) / 400°F / Gas mark 6.
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5–6 minutes, until just tender but still holding their shape.
- Drain well and let sit for a couple of minutes to release excess moisture.
Make the Cheese Sauce
- In a saucepan over medium heat, pour in the double cream.
- Add the Dijon mustard, onion powder, and garlic (if using). Stir and gently heat until the cream begins to simmer.
- Reduce heat and stir in 100g of the cheddar and all the parmesan, reserving the remaining cheddar for topping.
- Mix until the cheese is melted and the sauce is smooth.
- Season with salt and pepper to taste.
Assemble and Bake
- Grease a baking dish with butter.
- Arrange the cauliflower florets in the dish and pour the cheese sauce evenly over the top.
- Sprinkle with the remaining 50g of cheddar.
- Bake in the preheated oven for 20–25 minutes, or until golden and bubbling.
- Let cool for 5 minutes before serving. Garnish with paprika or chives if desired.
Conclusion
Here it is! We hope you enjoy this delicious keto-friendly Cauliflower Cheese Bake. Be sure to explore the perfect side options to complement it!
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