Keto Whole Baked Cauliflower
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.
- 1 small-medium sized Cauliflower
- 4 ounces Salted Butter
- ⅓ 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
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.
NutritionCalories: 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