Easy, cheesy, bubbly, and delicious cauliflower casserole will give you all the warm and cozy vibes! It tastes like low carb cauliflower “Mac.” Cauliflower bake is keto-friendly and perfect for your holiday table!

Call it a cauliflower casserole, cauliflower in cheese sauce, cauliflower bake, or cauliflower cheese. Maybe you’d like to think of it as a low carb cauliflower “Mac.” Okay, I digress, call it whatever your heart desires, you just need to give this a try!

Loaded with tender roasted cauliflower, tossed in a bubbly cheese sauce, scented with warming spices like nutmeg and a hint of mustard, and loads of fresh thyme, and garlic, to really boost the natural flavor of cauliflower.

The best part is that cauliflower casserole is completely keto-friendly and gluten-free. If you’ve got dinner guests coming for the holidays that have said dietary restrictions, this is a side dish everyone can enjoy for Thanksgiving!

• Cauliflower: I like to use a large head of cauliflower. You want to start with roughly 2 ¼ pounds before breaking it down into florets. You can also purchase the florets already cleaned and separated for you if you’d like to skip the prep work. You’ll need 2 pounds of cauliflower florets. Cauliflower is a good source of fiber, which helps promote gut health.
• Heavy cream:We’re not using any sour cream or cream cheese in today’s casserole recipe. You’ll need just a drizzle of heavy cream to help make this cauliflower bake extra bubbly. The heavy cream mixes with the cheese and creates a cheese sauce that tastes like Mac and cheese!
• Seasonings: I’m using a dash of mustard powder and nutmeg to flavor this casserole. It will give it a warm and cozy Thanksgiving vibe! You’ll also need your typical kosher salt and black pepper.
• Fresh thyme: If you don’t have fresh thyme on hand, you can use dried thyme for this recipe. Use just under ½ teaspoon if you are going with dried herbs.
• Garlic: How much garlic you use is entirely up to you! I suggest using a garlic press to help breakdown the garlic so that it just melds right into the cheese sauce. 
• Butter: the butter mixes with the cream and cheese and becomes part of the sauce.
• Cheese: I like to use freshly shredded white cheddar cheese for this recipe. I do suggest shredding the cheese on a grater from a block for this recipe. Pre-shredded cheese from the grocery store often comes coated with rice or potato starch, which won’t melt into the sauce completely. You could also swap some of the white cheddar for parmesan cheese or even monterey jack cheese or sharp cheddar cheese if you prefer, I typically don’t.

1. Prep it. Preheat your oven and bring a large pot of water to boil. When boiling, generously season the water with kosher salt and let it come back to a boil. Add the cauliflower florets to the water and allow them to boil until firm but tender. Think al-dente and not fork tender. They’ll finish cooking in the sauce.
2. Assemble the casserole. Add the heavy cream to a measuring cup, along with garlic, salt, white pepper, thyme, mustard powder, and ground nutmeg and whisk it. Spray a 12×8 baking dish with cooking spray. Place half of the florets in the casserole dish. Dot the casserole with half of the butter cubes. Sprinkle with half of the cheese on top. Then, add the remaining cauliflower, butter, and cheese in the same order. Pour the prepared heavy cream mixture on top. 
3. Bake until bubbly. Then, pop the cauliflower casserole in the oven for 30-35 minutes or until bubbly and golden. I like to turn the broiler on sometimes for just the last 30 seconds or so. This gives the top a bubbly golden color. Feel free to top of some fresh chives or green onions to give the top a little bit of color!

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