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Keto Whole Baked Cauliflower

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Keto Whole Baked Cauliflower

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Keto Whole Baked Cauliflower is a delicious and stunning centerpiece for your next family dinner. It’s a super easy side dish, and suitable for vegetarians.

This Keto Whole Baked Cauliflower recipe makes 4 serves. 1 serving is 1/4 of the cauliflower which has 4g net carbs.

Leftover Low Carb Baked Cauliflower can be stored in the fridge for up to 4 days, it is not suitable for freezing. Reheat in the oven at 190C/375F for 15 minutes or microwave until heated through.

Course: Main Course, Side Dish
Cuisine: American
Prep Time: 5 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 15 mins
Servings: 4 servings
Calories: 303kcal

Ingredients

  • 1 small-medium sized Cauliflower
  • 4 ounces Salted Butter
  •  cup Parmesan finely grated
  • 3 tablespoons Dijon Mustard
  • 2 cloves Garlic crushed
  • 1 Lemon zest only
  • ½ teaspoon Salt
  • ½ teaspoon Pepper ground
  • 1 ounce Fresh Parmesan
  • 1 tablespoon Parsley finely chopped

    Instructions

    • Preheat the oven to 190C/375F.
    • Place your cauliflower into a small baking pan, we used a 9in square.
    • In a small saucepan, add the remaining ingredients, except the fresh parmesan and parsley, and place over low heat, until melted. Whisk together.
    • Brush ⅓ of the butter mixture onto the cauliflower.
    • Bake for 20 minutes then remove from the oven and baste with another ⅓ of the butter mixture.
    • Bake for another 20 minutes and baste with the remaining butter mixture.
    • Cook for another 20-30 minutes, until the core is tender (check by inserting a small knife).
    • Place on a plate, drizzle over the drippings from the tray, grate the fresh parmesan and sprinkle over the parsley.
    • Serve immediately.

    Nutrition

    Calories: 303kcal | Carbohydrates: 7g | Protein: 9g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 71mg | Sodium: 903mg | Potassium: 355mg | Fiber: 3g | Sugar: 2g | Vitamin A: 913IU | Vitamin C: 56mg | Calcium: 224mg | Iron: 1mg
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