Keto-Pesto-Cauliflower-Casserole

Keto-Pesto-Cauliflower-Casserole
Print Recipe
I find myself enjoying cauliflower more and more...this is my new FaV!! It's quick, easy, keto friendly, gluten free and best of all YuMMy!!
Servings Prep Time
1 13" x 9" casserole 10 minutes
Cook Time
36 minutes
Servings Prep Time
1 13" x 9" casserole 10 minutes
Cook Time
36 minutes
Keto-Pesto-Cauliflower-Casserole
Print Recipe
I find myself enjoying cauliflower more and more...this is my new FaV!! It's quick, easy, keto friendly, gluten free and best of all YuMMy!!
Servings Prep Time
1 13" x 9" casserole 10 minutes
Cook Time
36 minutes
Servings Prep Time
1 13" x 9" casserole 10 minutes
Cook Time
36 minutes
Ingredients
Servings: 13" x 9" casserole
Instructions
  1. Preheat oven to 375’.
  2. Cut cauliflower into 1 inch pieces. Add cauliflower and chicken broth to a 6 quart sauce pan with lid; simmer just until al dente (about 5 minutes). Drain cauliflower (NOTE: I save the broth to use in soup) and put into a large mixing bowl. Put cream cheese on top of hot cauliflower and cover mixing bowl with plastic wrap (NOTE: This softens the cream cheese, making it easier for mixing); set aside while making pesto.
  3. Make Pesto: Add parsley, garlic and almonds to food processor. Pulse until finely minced. Add olive oil and process until very finely minced.
  4. Gently stir pesto into cauliflower and cream cheese; just until blended. Put mixture into a greased 13” x 9” casserole and top evenly with shredded jack cheese.
  5. Bake at 375’ for 30 minutes. (NOTE: It should be bubbling and browned on top. If it isn’t browned on top put under the broiler just until browned.)
  6. Mangia!!
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