Vegetarian keto cauliflower casserole

I am a great fan of cauliflower and tomatoes... I am also a feta cheese lover...So, I wondered if they could all be combined in one dish. The answer was yes! And the result is amazingly delicious!

Vegetarian keto cauliflower casserole
5 min
30 min

Nutrition facts

Energy: 239 kcal
Protein: 11.3 gr
Fat: 19.7 gr
Net carbs: 4.5 gr


1 medium cauliflower head(s) (588 gr)

3 tbsp(s) olive oil (41 gr)

2 clove(s) of garlic (6 gr)

1 cup(s) of canned tomatoes, diced (240 gr)

2 tsp(s) onion powder (5 gr)

2 tsp(s) dried ground oregano (4 gr)

salt (to taste)

ground black pepper (to taste)

300 gr feta cheese - regular or vegetarian


  1. Preheat the oven to 200°C / 400°F
  2. In the meantime, wash and cut the cauliflower(s) into small pieces / florets
  3. Place a deep non-stick skillet over low-medium heat and add the olive oil
  4. Chop the garlic clove(s), add in the skillet when the oil is well-heated and saute for 1-2 minutes
    • until the garlic starts to turn golden
  5. Add the cauliflower florets & canned tomatoes, season with onion powder, oregano, salt & pepper and stir the mixture
  6. Let it cook for 7-8 minutes, while stirring occasionally and then take out of heat
    • Add a bit of water if needed / run out of liquids
  7. Transfer the mixture into a baking dish
  8. Crumble the feta cheese with your fingers (or cut it in small cubes using a knife) and sprinkle all around
  9. Bake in the oven for about 20 minutes


For Non-Veg Ketoers:

  • Per 4 servings, cut 1 chicken fillet (about 300gr / 10.6oz) into cubes and saute for 3-4 minutes, before adding the garlic ->
  • 26.4gr Fat, 26.4gr Protein, 4.5gr Net carbs and 364 kcal per serving

Serving size: 1/6 of the casserole prepared

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