Craving a warm, cheesy dish that won’t derail your low-carb lifestyle? Meet the Keto Beef & Cauliflower Casserole, your new go-to comfort food. This hearty, low-carb delight combines savory ground beef, roasted cauliflower, and a creamy cheese layer to create a satisfying casserole that’s perfect for any night of the week.
Why is this casserole a keto favorite? It delivers rich flavors and a comforting texture without the carb overload. Made with simple pantry staples, it’s easy to prepare and packed with macros that love your keto goals—low in carbohydrates, high in fats and protein.
Why This Keto Casserole Works
Here’s why the ingredients shine:
- Ground beef forms the flavorful, protein-rich base.
- Roasted cauliflower acts as the perfect low-carb substitute, adding nuttiness and firm texture.
- Cream cheese lends a velvety creaminess that elevates the sauce.
- Melted cheese on top ties everything together with a golden, irresistible finish.
Does cauliflower really work in casseroles? Absolutely. Paired with juicy beef and baked under a cheesy crust, it offers a tender yet sturdy texture bursting with savory, garlicky notes. This isn’t your average lightened-up recipe—it’s a keto dish you’ll eagerly make again and again.
Tips for the Best Texture and Flavor
For maximum deliciousness, roast your cauliflower to avoid sogginess, generously season the beef with garlic and spices, and mix cheeses like cheddar, mozzarella, or Parmesan for added depth. Bake until bubbly and golden, keeping a close watch to prevent overcooking.
Leftovers? No problem. This casserole is make-ahead friendly, stores well in the fridge for up to four days, and reheats beautifully in the oven for that perfect crispy cheese top—or gently in the microwave if you’re short on time.
How to Serve It
Serve it as a quick weeknight dinner, prep for meals ahead, or impress guests at a dinner party. Pair with a fresh side salad or roasted veggies for a complete, keto-friendly meal that makes you look like a kitchen pro.
Try this Keto Beef & Cauliflower Casserole once, and it’ll quickly become a staple. Deliciously satisfying and truly comforting, it’s keto comfort food done right. When friends ask for the recipe, just smile and say, “It’s that cauliflower casserole that doesn’t taste keto—just amazing.”
Keto Beef & Cauliflower Casserole
Equipment
- large skillet
- baking sheet
- Mixing bowl
- 9×13-inch Baking Dish
- Oven
Ingredients
For the roasted cauliflower layer
- 1 1/2 pounds cauliflower florets cut into bite-size pieces, from about 1 medium head
- 3 tablespoons olive oil
- 1 teaspoon fine sea salt divided, half for cauliflower and half for beef mixture
- 1/2 teaspoon ground black pepper divided
For the beef layer
- 1 1/2 pounds ground beef 80/20 or 85/15
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika or regular paprika
- 1/4 teaspoon crushed red pepper flakes optional, for mild heat
- 1/2 teaspoon dried Italian seasoning or dried oregano
For the creamy cheese topping
- 6 ounces cream cheese softened and cut into cubes
- 1/2 cup heavy whipping cream
- 1 1/2 cups shredded sharp cheddar cheese divided, half for mixing and half for topping
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese optional, for extra flavor
- 2 tablespoons fresh parsley chopped, plus more for garnish if desired
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss the cauliflower florets with the olive oil, half of the sea salt, and half of the black pepper until evenly coated, then spread them in a single layer on the prepared baking sheet.
- Roast the cauliflower for 18 to 20 minutes, stirring once halfway through, until the edges are browned and the florets are tender but still firm.
- While the cauliflower roasts, place a large skillet over medium high heat and melt the butter.
- Add the ground beef to the skillet and cook, breaking it up with a spatula, until browned and cooked through, then drain off any excess grease if desired.
- Stir the minced garlic, onion powder, smoked paprika, red pepper flakes, Italian seasoning, remaining sea salt, and remaining black pepper into the beef and cook for 1 to 2 minutes until fragrant, then remove the skillet from the heat.
- Reduce the oven temperature to 375°F and lightly grease a 9×13 inch baking dish.
- In a mixing bowl, whisk together the cream cheese and heavy whipping cream until mostly smooth, then stir in 3/4 cup of the shredded cheddar, the mozzarella, Parmesan if using, and the chopped parsley until well combined.
- Add the roasted cauliflower to the skillet with the seasoned beef and gently fold to combine, then transfer this mixture evenly into the prepared baking dish and spread it out in an even layer.
- Dollop or pour the creamy cheese mixture over the beef and cauliflower and spread it gently to cover, then sprinkle the remaining 3/4 cup shredded cheddar evenly over the top.
- Bake the casserole at 375°F for 15 to 18 minutes until the cheese is melted, bubbly, and lightly golden on top.
- If you prefer a deeper golden crust, broil the casserole for 1 to 2 additional minutes, watching closely to prevent burning, then remove from the oven.
- Let the casserole rest for 5 to 10 minutes to set, then garnish with additional chopped parsley if desired, slice into portions, and serve warm.
Notes
Nutrition
