Vegetarian keto cheesy cauliflower rice casserole

This casserole recipe was inspired by the cauliflower rice stuffed peppers recipe, as there were times that I really felt lazy to wash and deseed the peppers for stuffing. So I decided to just prepare the filling mix... Enjoy as a snack or side dish, or even as a main dish!

Vegetarian keto cheesy cauliflower rice casserole
0 min
30 min

Nutrition facts

Energy: 314 kcal
Protein: 16.0 gr
Fat: 23.3 gr
Net carbs: 5.3 gr


3 tbsp(s) olive oil (41 gr)

3 clove(s) of garlic (9 gr)

6 cup(s) riced cauliflower (642 gr)

0.6 cup(s) of tomato sauce (no salt added) (147 gr)


3 tsp(s) onion powder (7 gr)

salt (to taste)

ground black pepper (to taste)


3 cup(s) shredded cheddar cheese - regular or vegetarian (339 gr)


  1. Preheat the oven to 200°C / 400°F
  2. Place a deep non-stick skillet over low-medium heat and add the olive oil
  3. Chop the garlic clove(s), add in the skillet when the oil is well-heated and saute for 1-2 minutes
  4. Then, add the riced cauliflower, tomato sauce, onion powder, salt & pepper (to taste) and stir the mixture
  5. Let it cook for 7-8 minutes and take out of heat
    • Add a bit of water if needed / run out of liquids
  6. Transfer the mixture into a baking dish and sprinkle the shredded cheddar cheese on top
  7. Bake for 20 minutes in the oven, until the cheese gets a goldish crust
    • of for about 5-7 minutes using your oven broiler


✔ If you make your own cauliflower rice, you need about 100gr / 3.5oz of cauliflower for a riced cup

Serving size: 1/6 of the casserole prepared

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