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
PREP
0 min
COOK
30 min
SERVINGS
6

Nutrition facts

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

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

  1. Preheat the oven to 200°C / 400°F
  2. Place a deep ovenproof 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 (add a bit of water if needed / run out of liquids)
  5. Let it cook for 7-8 minutes and take out of heat
  6. Sprinkle the shredded cheddar cheese and bake for 20 minutes in the oven of for about 5 minutes using your oven broiler, until the cheese gets a goldish crust

Notes

✔ If you don't have an ovenproof skillet, use a normal skillet to cook the cauliflower rice and then transfer the mixture into a baking dish

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

For Non-Veg Ketoers:

  • Per 3 servings, cut a chicken fillet (about 300gr / 10.6oz) into cubes and saute for 3-4 minutes, before sauteing the garlic ->
  • 32.2gr Fat, 36.2gr Protein, 5.3gr Net carbs and 480 kcal per serving

Serving size: 1/6 of the casserole prepared

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