If you’re seeking a delicious, low-carb comfort food, look no further than this creamy keto scalloped cauliflower recipe. Bursting with rich, cheesy flavors and the subtle smokiness of sautéed mushrooms, this dish is perfect for any occasion, from weeknight dinners to festive holiday gatherings. Below, you’ll find a detailed guide to making this mouthwatering casserole, ensuring each step is easy to follow and yields delectable results.

The Magic of Low Carb Cheesy Cauliflower Casserole

This recipe transforms simple cauliflower into a luxurious dish with the help of a rich, velvety cheese sauce. The secret lies in the combination of sharp cheddar cheese and cream cheese, which meld together to create a smooth and flavorful sauce that perfectly coats each slice of cauliflower. The addition of sautéed baby portobello mushrooms adds a delightful umami flavor that pairs wonderfully with the cheese.

Preparing the Ingredients

To get started, you’ll need the following ingredients:

1 head of cauliflower, cut into 1-inch slices

8 oz package of cream cheese

8 oz shredded sharp cheddar cheese

2 cups milk (cashew milk is a great low-carb option)

2 tbsp butter (plus an extra tbsp for sautéing mushrooms)

1 cup baby portobello mushrooms, diced

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp sea salt

Step-by-Step Cooking Process

Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). While the oven heats up, prepare the cauliflower by cutting it into 1-inch slices. This ensures the cauliflower cooks evenly and absorbs the maximum amount of cheese sauce.

Sauté the Mushrooms

In a small pan, melt 1 tbsp of butter over medium heat. Add the diced baby portobello mushrooms and sauté until they start to soften. Sprinkle in the smoked paprika, stirring to coat the mushrooms evenly. This adds a delightful smoky depth to the dish.

Create the Cheese Sauce

In a separate saucepan, combine the remaining butter, cream cheese, and milk. Heat over a low simmer, stirring constantly until the cream cheese has completely melted and the mixture is smooth. Gradually add in the garlic powder and sea salt, followed by three handfuls (approximately 1 cup) of shredded cheddar cheese. Add the cheese one handful at a time, stirring until fully melted and the sauce is creamy and luscious.

Assemble the Casserole

Arrange the cauliflower slices evenly in a large casserole dish. Sprinkle the sautéed mushrooms over the cauliflower, ensuring an even distribution. Pour the cheese sauce over the top, using a spatula to spread it evenly and tap the dish gently to help the sauce settle into all the nooks and crannies.

Bake and Finish

Cover the casserole dish with foil and bake in the preheated oven for 60 minutes. After an hour, remove the foil and sprinkle the remaining shredded cheese over the top. Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese on top is bubbly and golden brown. For an extra crispy top, you can switch the oven to broil for the last few minutes, watching closely to avoid burning.

Serving Suggestions and Tips

Allow the casserole to cool for a few minutes before serving to let the flavors meld together. This scalloped cauliflower pairs beautifully with roasted meats, grilled chicken, or a fresh green salad. It’s also a fantastic dish to bring to potlucks or family gatherings, where it is sure to be a crowd-pleaser.

Variations and Enhancements

Feel free to customize this recipe to suit your taste preferences or dietary needs. Here are a few ideas:

Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the cheese sauce for a bit of heat.

Herbal Touch: Mix in some fresh chopped herbs like parsley, thyme, or chives for added freshness.

Extra Veggies: Incorporate additional low-carb vegetables such as broccoli or spinach to boost the nutritional content.