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Keto Vegetarian Caprese Casserole
Are you tired of boring vegetarian Keto recipes? Here is one easy casserole recipe that turns what is commonly referred to as a bland vegetable, cauliflower, into a delicious baked meal. This Caprese casserole has seriously become one of our favorite Keto vegetarian casserole recipes. It is simple to make and tastes amazing. This Keto caprese casserole will surely impress your family and friends at your next dinner, even those who do not like cauliflower!
How to Make It
Step 1
Preheat the oven to 450F/220C. Grease the casserole dish with olive oil and line a baking sheet with parchment paper. Cut the cauliflower into florets and arrange them in a single layer on the baking sheet. Drizzle the 2 tbsp olive oil, and season with ¼ tsp salt and ¼ tsp black pepper. Bake for 30 minutes until the cauliflower is slightly charred.
Step 2
Shred the mozzarella cheese, chop the basil, and slice the tomatoes. Add the tomato sauce and paste in a saucepan over low heat. Once heated, add the heavy cream, red chili flakes, ¼ tsp salt, and ¼ tsp black pepper. Stir to combine and remove from the heat.
Step 3
Add baked cauliflower, half of the mozzarella cheese, half of the tomatoes, and ¼ cup of chopped basil into the tomato mixture. Stir to coat everything together evenly, then pour the mixture into the casserole dish. Spread the mixture using a spatula to create an even layer.
Step 4
Top with the remaining mozzarella cheese and chopped tomatoes. Lower the oven temperature to 350F/180C before putting the casserole into the oven. Bake for 30 minutes until the cheese is completely melted and the tomatoes slightly wilted.
Step 5
To get a golden color on the cheese, turn on the broiler setting and broil for about 2 minutes until the cheese is bubbly and has got a golden color. Remove the casserole from the oven and allow it to cool down slightly for 5 minutes.
Step 6
Garnish with 1 tbsp chopped basil. Serve warm with a wedge of lemon. Store leftovers in the refrigerator in an airtight container for 3-5 days.
Ingredients
- Cauliflower
1 medium – head – 5″ to 6″ diameter
- Extra virgin olive oil
2 tbsp
- Tomato sauce
0.5 cup
- Tomato paste
1 tbsp
- Heavy Whipping Cream
0.25 cup
- Crushed Red Pepper Flakes
0.5 tsp
- Salt
0.5 tsp
- Black pepper
0.5 tsp
- Mozzarella cheese, whole milk
0.5 cup, grated
- Tomato raw (includes cherry, grape, roma)
6 cherry
- Basil
0.25 cup
