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!
Nutrition facts
Ingredients
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)
300 gr feta cheese - regular or vegetarian
Seasoning
2 tsp(s) onion powder (5 gr)
2 tsp(s) dried ground oregano (4 gr)
salt (to taste)
ground black pepper (to taste)
Instructions
- Preheat the oven to 200°C / 400°F
- In the meantime, wash and cut the cauliflower(s) into small pieces / florets
- Place a deep ovenproof skillet over low-medium heat and add the olive oil
- 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
- Add the cauliflower florets and canned tomatoes, season with onion powder, oregano, salt & pepper and stir the mixture
- 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
- Crumble the feta cheese with your fingers (or cut it in small cubes using a knife) and sprinkle all around
- Bake for about 20 minutes
Notes
✔ 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
✔ 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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