Scalloped Cauliflower, Low Carb and Keto Friendly
Do you need a new way to eat cauliflower? I honestly get tired of trying to find ways to eat this low carb vegetable. I don’t believe that it is a true potato replacement. I love a baked potato with all of the toppings or some homemade mashed potatoes. Since a potato is a rare treat now, I have to find new ways to eat the veggies I have available. Right now I can get a head of cauliflower for 1.29. That price is so cheap so it is perfect for a budget side. This recipe is easy to make and a family favorite, even the kid who hates cauliflower. Make sure your cream cheese is room temperature to make it easier to mix.
Scalloped Cauliflower Low Carb, Keto Friendly
Servings 0
Ingredients
- 1 Head of Cauliflower
- 4 oz Cream Cheese
- 4 T Sour Cream
- 1 C Shredded Cheese
- 1/2 -1 t Ground Mustard
- 1 t Garlic Powder
- 1 t Onion Powder
- 1 t Salt
- 1/2 t Pepper
- Parmesan Cheese to shake on top
Instructions
- Bring water to a boil in a medium pot. I salt the water, about 1 teaspoon or so. Add your cauliflower, cut into florets. Boil for 10 minutes or until cauliflower is soft. Strain.
- Mix cream cheese with all of the seasonings, not the cheeses or sour cream. When you get the seasonings mixed into the cream cheese, add the sour cream. Then stir in the shredded cheddar.
- Spray a baking pan, above I used a pie pan because my 8×8 pan was being used. Add your cauliflower to pan. Carefully dollop on top the cheese mixture. Sprinkle on Parmesan cheese. Bake at 350 degrees for 15 minutes, or until hot. You can make this ahead and store in the fridge. You will need to bake longer if you make this ahead, I would guess about 25 minutes.
Easy and simple.