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!
Nutrition facts
Ingredients
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)
Seasoning
3 tsp(s) onion powder (7 gr)
salt (to taste)
ground black pepper (to taste)
Topping
3 cup(s) shredded cheddar cheese - regular or vegetarian (339 gr)
Instructions
- Preheat the oven to 200°C / 400°F
- Place a deep non-stick skillet over low-medium heat and add the olive oil
- Chop the garlic clove(s), add in the skillet when the oil is well-heated and saute for 1-2 minutes
- Then, add the riced cauliflower, tomato sauce, onion powder, salt & pepper (to taste) and stir the mixture
- Let it cook for 7-8 minutes and take out of heat
- Add a bit of water if needed / run out of liquids
- Transfer the mixture into a baking dish and sprinkle the shredded cheddar cheese on top
- Bake for 20 minutes in the oven, until the cheese gets a goldish crust
- of for about 5-7 minutes using your oven broiler
Notes
✔ 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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