Keto Spinach Artichoke Cauliflower Casserole
Why This Is Strictly Keto
Cauliflower stands in for the bread or chips you would normally dip into spinach artichoke dip, and the sauce is nothing but cream cheese, sour cream, heavy cream, Parmesan and mozzarella. Spinach and artichokes are both low-carb vegetables, so the whole casserole lands at about 5g net carbs per cup.
Ingredients
- 4 cups cauliflower florets, cut into small pieces (about 13 ounces)
- 8 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 2 cloves garlic, crushed
- 1/4 teaspoon red pepper flakes
- Salt and black pepper, to taste
- 2/3 cup finely grated Parmesan cheese
- 1/2 cup shredded mozzarella, plus 3 tablespoons for the top
- 3/4 cup heavy whipping cream
- 2 cups marinated artichoke hearts, patted dry
- 6 ounces frozen spinach, thawed and squeezed dry
Instructions
Preheat the oven: Preheat the oven to 375°F (190°C) and grease an 8x8-inch baking dish.
Steam the cauliflower: Steam the cauliflower over simmering water for about 10 minutes, until slightly tender. Transfer to a paper towel-lined plate to soak up excess water.
Make the sauce: In a medium bowl, mix the cream cheese and sour cream. Stir in the garlic, red pepper flakes, salt, pepper, Parmesan and 1/2 cup mozzarella until smooth, then gradually stir in the heavy cream.
Combine: Fold in the artichokes and spinach, then add the cauliflower and stir until everything is coated in the cheese mixture.
Bake: Transfer to the baking dish, scatter the remaining mozzarella on top, and bake for about 35 minutes, until the top is light golden brown.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~315 kcal | 31g | 8g | 5g |
Tips
- Pat the cauliflower, artichokes and spinach dry — excess moisture is what makes a casserole watery.
- Thaw the spinach overnight in the fridge, then squeeze it in a clean towel until no more liquid comes out.
- Make ahead: assemble up to the baking step, cover and refrigerate, then bake just before serving for the freshest taste.
- Broccoli, steamed zucchini or green beans can replace the cauliflower.
