Cheesy Caprese Cauliflower Casserole

This Cheesy Caprese Cauliflower Casserole is a delightful way to bring the fresh, vibrant flavors of a classic Italian salad to your dinner table in a warm and comforting low-carb format. By roasting the cauliflower florets first, we achieve a perfectly tender-crisp texture that stands up beautifully to the rich, velvety sauce made from heavy cream and salty Parmesan. Each bite offers a harmonious balance between the gooey, melted mozzarella and the bright, acidic pop of roasted cherry tomatoes, all finished with the aromatic punch of fresh basil. It is a sophisticated yet simple meal that feels much more indulgent than its modest carb count suggests, making it a perfect centerpiece for a cozy weeknight dinner or a side dish that will impress even the non-keto guests at your next gathering.

If you find yourself missing an ingredient or wanting to switch things up, this recipe is incredibly versatile and forgiving. While fresh basil is highly recommended for that signature Caprese profile, you can substitute it with a dollop of pesto stirred into the sauce for an even deeper herbal flavor. If you prefer a bit more kick, feel free to increase the red pepper flakes or swap the mozzarella for a spicy pepper jack cheese. For those looking to add more protein, shredded rotisserie chicken or cooked Italian sausage can be folded into the mix before baking. To ensure the best results, don’t skip the initial roasting step for the cauliflower, as this prevents the casserole from becoming watery and helps develop a deep, nutty flavor that pairs perfectly with the creamy tomato base.

This casserole also makes for fantastic leftovers, as the flavors often deepen and meld together even more after a day in the refrigerator. To store any extra portions, simply place them in an airtight container and keep them in the fridge for up to four days. If you would like to prepare this meal ahead of time, it can be frozen for up to three months; just be sure to let it thaw completely in the refrigerator before reheating. To recapture that fresh-from-the-oven texture, reheat individual portions in the microwave for a minute or two, or place the entire dish back in the oven at 350 degrees Fahrenheit until the cheese is bubbling and the center is hot. A quick flash under the broiler for a minute can help crisp up the cheese topping if it has softened during storage, ensuring your meal tastes just as good as the day you first made it.

Yields 6 servings of Cheesy Caprese Cauliflower Casserole

The Preparation

• 1/3 cup heavy whipping cream
• 1/3 cup parmesan cheese
• 1 cup mozzarella cheese, shredded
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• crushed red pepper flakes, to taste
• 1 medium cauliflower, cut into florets
• 1 cup low-carb tomato sauce

The Execution

1. Preheat your oven to 425F, and move your oven rack to the middle position. Grease a casserole dish with olive oil.

2. Spread the cauliflower florets out on a baking sheet. Drizzle a little olive oil on top then season with salt and pepper. Roast for 30 minutes, turning the florets once.

3. Heat the tomato sauce in a saucepan over low heat. Add the heavy cream, Parmesan, red pepper flakes, salt, and pepper. Mix together.

4. Remove the sauce from the heat then fold in the cauliflower.

5. Mix in half of the mozzarella, half of the cherry tomatoes, and some of the chopped basil.

6. Transfer everything to the casserole dish. Top with the rest of mozzarella and tomatoes.

7. Lower the oven temperature to 350F. Bake the casserole for 30 minutes, then broil for another 2-3 minutes to brown the cheese on top. Allow the casserole to rest for about 5 minutes before serving with the fresh basil.

This makes a total of 6 servings of Cheesy Caprese Cauliflower Casserole. Each serving comes out to be 161 calories, 11.1g fats, 5.2g net carbs, and 9.2g protein.

Cheesy Caprese Cauliflower Casserole

This makes a total of 6 servings of Cheesy Caprese Cauliflower Casserole. Each serving comes out to be 161 calories, 11.1g fats, 5.2g net carbs, and 9.2g protein.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 6 servings

Calories 161 kcal

Ingredients

  

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• ⅓ cup heavy whipping cream
• ⅓ cup parmesan cheese
• 1 cup mozzarella cheese shredded
• 1 cup cherry tomatoes halved
• ¼ cup fresh basil chopped
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• crushed red pepper flakes to taste
• 1 medium cauliflower cut into florets
• 1 cup low-carb tomato sauce

Instructions

 

• Preheat your oven to 425F, and move your oven rack to the middle position. Grease a casserole dish with olive oil.
  
• Spread the cauliflower florets out on a baking sheet. Drizzle a little olive oil on top then season with salt and pepper. Roast for 30 minutes, turning the florets once.
  
• Heat the tomato sauce in a saucepan over low heat. Add the heavy cream, Parmesan, red pepper flakes, salt, and pepper. Mix together.
  
• Remove the sauce from the heat then fold in the cauliflower.
  
• Mix in half of the mozzarella, half of the cherry tomatoes, and some of the chopped basil.
  
• Transfer everything to the casserole dish. Top with the rest of mozzarella and tomatoes.
  
• Lower the oven temperature to 350F. Bake the casserole for 30 minutes, then broil for another 2-3 minutes to brown the cheese on top. Allow the casserole to rest for about 5 minutes before serving with the fresh basil.
  

Nutrition

Calories: 161kcalCarbohydrates: 5.2gProtein: 9.2gFat: 11.1g

Keyword comfort-food, egg-free, gluten-free, keto, low-carb, nut-free, oven-baked, sugar-free, vegetarian