Keto Creamy Scalloped Cauliflower with Mushrooms
Low-carb baked cauliflower casserole layered with sautéed portobello mushrooms and a smooth cheese sauce made from cream cheese, cheddar, and milk. Topped with melted cheese and finished under the broiler for a golden, bubbly crust. Dairy-rich comfort food suitable for keto and low-carb diets.
Ingredients
Instructions
- 1
Heat oven to 350°F.
- 2
Melt butter in a small pan, add diced mushrooms, and sauté until softened. Stir in smoked paprika and set aside.
- 3
In a saucepan over low heat, melt butter with cream cheese and milk, stirring until smooth. Add garlic powder, salt, and shredded cheese, stirring until melted.
- 4
Layer cauliflower slices in a casserole dish. Top with sautéed mushrooms and pour cheese sauce evenly over.
- 5
Cover with foil and bake for 60 minutes.
- 6
Remove foil, sprinkle with remaining cheese, and bake uncovered for 10 minutes or broil until cheese is golden and bubbly.
- 7
Let cool for a few minutes before serving.
Tips
Cashew milk is preferred for a richer sauce, but any milk alternative works.
Cover with foil during baking to prevent cheese from browning too quickly.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350°F until warmed through.
Assemble casserole up to 12 hours ahead before baking. Store covered in refrigerator.
Let cool for a few minutes after baking to set before serving.
Common Mistakes
Do not skip the foil cover during the first 60 minutes to avoid cheese browning or drying out.
Do not use high heat when melting cream cheese to avoid curdling or lumps.