Sunday roasts aren’t what they used to be, are they? We now skip the roast potatoes, the Yorkshire puds and we pass on the gravy. This is why I worked on a keto cauliflower cheese as a delicious side dish to your roast meat. This recipe is not only cleaner, tastier and lighter, but it’s 100% KETO and I bet it will knock the kids’ socks off. The flavour is rich and satisfying and I love scattering over smoked sea salt flakes before serving for additional flavour and texture. The macros were calculated that this recipe will feed 6 people, if served as equal-sized servings.
I love baking vegetables in double cream. The flavour of baked cream is intoxicating and it thickens to mimic the “white sauce” we sorely miss. If you love the idea as much as I do, be sure to also check out the Cream-baked Broccoli, Courgettes baked in Cream or the most popular recipe on the blog: Keto Celeriac Dauphinose – all LUSH!
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Carbs 4.6g | Fat 43g | Protein 9.4g
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*IN THE NEWS*: My cookbook KETO KITCHEN (published by Kyle Books, London) is now available to purchase in paperback or e-book. Click here to read more about where it can be purchased (where ever you are in the world), plus some of the fantastic reviews that have been coming in!
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Keto Cauliflower Cheese
- 700 g (24.7 oz) cauliflower florets
- salt and white pepper
- 400 g (14.1 oz) double cream
- pinch ground nutmeg
- 100 g (3.5 oz) full-fat Cheddar cheese, grated
- smoked sea salt flakes
- freshly ground black pepper
- snipped chives, to garnish
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Trim the cauliflower florets into smaller, equal size pieces.
- Bring a large pan of water to the boil. Add the cauliflower and leave to boil for 15 minutes. They should be softened but still firm. A good test is to pierce a floret with a fork - it should slide off.
- Drain the cooked cauliflower in a colander and allow to steam off completely.
- Place the cauliflower in a suitable oven-bake dish and season with a little salt and white pepper.
- In the meantime, heat the double cream and a pinch of nutmeg in a pan on the stove top. Add a little salt and white pepper and allow to simply warm through: it need not boil or simmer.
- Pour the warm cream over the cauliflower and place the dish onto a tray (for easier removal, and in case any cream bubbles over.) Place in the oven for 20 minutes.
- After 20 minutes, remove the tray from the oven and increase the oven to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7). It will look like this >
- Scatter over the grated cheese and return the tray to the oven for 15 minutes until the cheese bubbles and gratins. Season with smoked sea salt flakes and freshly ground black pepper.
- Leave to stand for 5 minutes before serving, scattered with snipped chives. I hope you love this keto cauliflower cheese as much as I do!
A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.
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Calories 439Kcal / 1837kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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