“Who doesn’t love a classic cauliflower bake? I have a delicious, easy recipe in my first book (Keto Kitchen), but I am all for ‘pimping’ the classics! My whole life revolves around food and flavour – and I think I ticked all the boxes with my latest cauli-bake. The creamy mixture is infused with basil and I added Parmesan (for extra richness and flavour) as well as tomatoes which add the most delicious sweetness. This dish came about by accident one night – just like all the best ones do.” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

The Glow Factor, 2025 by Penelope Corwin is available worldwide. The image above will link to Amazon UK. For USA and all other countries, click here.

More on Ultimate Cauliflower Bake with Tomatoes and Basil…

In the world of ketogenic cuisine, finding a dish that is both indulgent and low carb can be a challenge. However, this cauliflower bake, infused with garlic, basil, and tomato, emerges as a fabulous solution.
 

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At the heart of this cauliflower bake lies the humble yet versatile cauliflower florets. To elevate this dish, a rich and creamy sauce is created using a combination of cream, cream cheese, and soured cream. These ingredients meld together to form a velvety texture that coats the cauliflower, imparting a luxurious taste.

To enhance the flavour profile, garlic takes centre stage, infusing the bake with its distinct savoury notes. The subtle sweetness of basil adds freshness and complements the creamy base, while the vibrant tanginess of tomatoes provides a delightful contrast.
 
The final result is a creamy keto cauliflower bake that is a symphony of flavours and textures. Each bite offers a creamy, garlic-infused experience, punctuated by the aromatic basil and the burst of juicy tomato. This dish stands as a testament to the fact that keto cooking can be both delicious and satisfying.

 

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Ultimate Cauliflower Bake with Tomatoes and Basil, as well as all the Side dishes on Fats of Life®.
 

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Ultimate Cauliflower Bake with Tomatoes & Basil

Deliciously decadent, this is the ultimate cauliflower bake enhanced with the lovely flavours of tomato and basil in every mouthful.

Cook ModePrevent your screen going dark while you cook

Course Side Dish

Cuisine General

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 as a side

Author Monya Kilian Palmer

Per serving

Calories: 469kcal | Carbohydrates: 9.6g | Protein: 7g | Fat: 46g

Equipment

• kitchen scale
• sharp knife
• large pot
• colander
• universal measuring spoons
• mixing bowl
• whisk

Ingredients

• 550 g (19.4 oz) cauliflower florets, trimmed equal size
• 10 g (0.4 oz) unsalted butter
• 3 cloves garlic, peeled and finely sliced
• 400 g (14.1 oz) double cream
• 100 g (3.5 oz) sour cream
• 80 g (2.8 oz) full-fat cream cheese (soft cheese)
• salt and white pepper
• 40 g (1.4 oz) finely grated Parmesan
• 8 large basil leaves
• 1/4 tsp dried oregano
• 2 tomatoes, cut into thin wedges
• sea salt flakes
• freshly ground black pepper

Instructions

• 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, even-sized pieces while you bring a large pot of salted water to the boil.
  
• Boil the cauliflower until tender. Piercing one piece with a fork should immediately slide off. This can take up to 15-20 minutes, depending on how big your florets were trimmed. Drain in a colander and allow to completely steam off while you carry on with the rest of the recipe.
  
• Have your remaining ingredients prepped and ready. Trim the tomatoes into thinner wedges, slice the garlic very thinly and slice three-quarters of the basil leaves very thinly. (Do not slice all the basil, as we will be garnishing with the basil later and basil should be sliced just before using when using fresh.)
  
• Whisk the double cream, sour cream and cream cheese together in a bowl. Set aside.
  
• Melt the butter in a large pan (I used the same pot I used to boil the cauliflower as its a non-stick pot and why dirty another one, simply wipe it clean.) Add the garlic and cook over low heat until the garlic softens. Do not allow them to burn as it will turn bitter.
  
• Add the cream mixture and stir well to gently warm the mixture through. Add a generous amount of salt and ground white pepper, followed by the dried oregano. Tip in the basil you have sliced and only three-quarters of the grated Parmesan. Stir well to melt the cheese.
  
• Once the cream has gently warmed through, return the drained cauliflower to the pan and add the tomatoes.
  
• Combine the mixture and transfer to a suitably-sized oven-proof baking dish. Cover with the remaining grated Parmesan. Place in the oven for 30 minutes. I always rotate the dish halfway through. TIP: Place the dish onto a baking tray in case anything bubbles over.
  
• Just before serving, slice the remaining fresh basil to be used to garnish. This is best done by rolling up the leaves and slicing as pictured.
  
• To serve, season the bake with sea salt flakes and freshly ground black pepper. Scatter over the sliced basil.

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My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

Nutritional Information per serving
Calories                        469Kcal / 1962kJ
Fat                                46g
Carbohydrates              9.6g
Protein                          7g

Allergens
Milk
Eggs (may be found in some brands of cream cheese - check label)

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See all the Side Dishes on Fats of Life:

Keto Battered Onion Rings

Lemon & Thyme Cheesy Keto 'Gnocchi' (Nut-free)

Avocado Feta Salad with Lemon & Black Pepper (Keto)

Broccolini in Garlic Sage Butter (Keto)

Smashed Cauliflower with Sour Cream and Chives (Keto)

Creamy Caramelised Fennel and Tomato Gratin (Keto)

Load More

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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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