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! Simply, omit the feta cheese or replace with your vegan cheese and prepare your vegan keto alternative :)

Vegetarian keto cauliflower casserole
5 min
30 min

Nutrition facts

Energy: 288 kcal
Protein: 12.5 gr
Fat: 23.2 gr
Net carbs: 6.8 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)


200 gr vegetarian feta cheese


  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 ovenproof skillet over low-medium heat and add the olive oil
  4. Chop the garlic clove(s) and add in the skillet when the oil is well-heated. Saute for 1-2 minutes, until the garlic starts to turn golden
  5. Add the cauliflower florets and canned tomatoes, season with onion powder, oregano, salt and pepper and stir the mixture (add a bit of water if needed / run out of liquids)
  6. Let it cook for 7-8 minutes and take out of heat
  7. Optional: Crumble the feta cheese with your fingers (or cut it in small cubes using a knife) and sprinkle all around
  8. Bake for about 20 minutes


✔ If you don't have an ovenproof skillet, use a normal skillet to cook and then transfer the mixture into a baking dish, before sprinkling the feta on top

Serving size: 1/4 of the casserole prepared

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