Keto Beef & Cauliflower Casserole

This Keto Beef & Cauliflower Casserole layers savory seasoned ground beef, roasted cauliflower florets, and a rich, creamy cheese sauce under a golden melted cheese topping for the ultimate low-carb comfort food. Roasting the cauliflower first keeps it firm and nutty instead of watery, while cream cheese, cheddar, and a touch of heavy cream create a velvety, satisfying texture that feels indulgent yet stays strictly keto. Baked until the top is bubbly and browned, this make-ahead friendly casserole is perfect for easy weeknight dinners, meal prep, or feeding a hungry crowd without leaving keto.

Course Casserole, Dinner, Main Course

Cuisine American

Keyword beef casserole, Cauliflower, gluten free, keto, low-carb, meal prep

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 520kcal

Equipment

large skillet
baking sheet
Mixing bowl
9x13-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 9x13 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

To make this casserole ahead, assemble it fully in the baking dish, cover tightly, and refrigerate for up to 24 hours, then bake covered for 10 minutes before uncovering and continuing to bake until hot and bubbly. Leftovers keep well in an airtight container in the refrigerator for up to 4 days and can be reheated in a 350°F oven or gently in the microwave. For an even lower carb count, reduce the onion powder and use a slightly smaller amount of cauliflower, or swap some cauliflower for chopped cooked spinach or zucchini that has been well drained. You can also vary the flavor by using a mix of cheddar and pepper jack cheese, or by adding a splash of hot sauce to the cream cheese mixture before baking.

Nutrition