Cauliflower Casserole with Sour Cream
An incredibly rich and tasty cauliflower casserole is made with sour cream, shredded cheddar, and crumbled bacon. It is keto and low carb.
Servings 6
Calories 167kcal
Ingredients
- 1 large head cauliflower, cut into small florets
- 1 cup shredded sharp-cheddar, divided
- ½ cup sour-cream
- 1 tsp coarse kosher-salt (not fine salt)
- 1 tsp Dijon-mustard
- 2 tbsp whole-milk or cream
- ¼ tsp black-pepper
- 1 tsp minced-garlic
- pinch cayenne-pepper
- olive-oil spray
Garnish
- 2 tbsp thinly sliced scallions, green parts
- 2 tbsp bacon bits
Instructions
- Preheat oven to 425 °F. Line a rimmed baking sheet with parchment-paper.
- Organize the cauliflower-florets on the baking sheet. Liberally spray olive-oil & season with kosher-salt and black-pepper. Roast the cauliflower till tender-crisp, about 12 mins.
- In a big bowl, combine the milk, sour-cream, dijon, cayenne, garlic and ½ cup cheddar.
- When cauliflower is done, add it to the sour-cream sauce & blend to combine.
- Transfer the mixture to a greased 1.5 quart baking dish. Top with the remaining shredded-cheddar. Return to the oven & bake just until cheese is melted, about 10 mins.
- Sprinkle the cauliflower-casserole together with the bacon pieces & also the scallions and serve.