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Cauliflower and Mushroom Casserole

Created by
  Published on July 13th, 2023
  Reading time: < 1 minute
  Last modified May 31st, 2023
Cauliflower and mushroom casserole
ChefRhonda PlataDifficultyIntermediateRating0.0
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Instead of cornstarch, arrowroot powder thickens this creamy, comforting casserole for a dinner or side dish that's filling, low-carb, and vegetarian. You (and your family) will absolutely not miss the meat.

Yields2 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
Nutrition Facts

Servings 2

9g
Net Carbs

Amount Per Serving
Calories 173
% Daily Value *
Total Fat 9g14%
Total Carbohydrate 13g5%
Dietary Fiber 4g16%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ½ head of cauliflower(cut into florets)
 1 tsp butter
 6 cremini mushrooms(sliced)
 1 tsp arrowroot powder
 ½ cup half-and-half
 sea salt and black pepper(to taste)
 3 tbsp keto bread crumbs
 1 tbsp parsley(chopped)

Directions

1

Preheat the oven to 375ºF (190ºC).

2

Add the cauliflower to a pot of salted boiling water. Boil for five to seven minutes or until cooked halfway. Drain and set aside.

3

Melt the butter in a pan. Add the mushrooms and sauté over high heat for five to six minutes or until golden brown.

4

In a medium bowl, add the arrowroot powder. Slowly add the half & half, whisking continuously.

5

Pour the half & half mixture over the mushrooms in their pan. Whisk and bring to a boil. Reduce the heat to medium-low and cook, whisking constantly, for about five minutes or until thickened.

6

Season the mixture with salt and pepper. Add the cauliflower to an oven-safe dish. Pour the sauce into the dish and top with bread crumbs.

7

Bake in the oven for 15 to 20 minutes. Top with parsley and enjoy!

Ingredients

Ingredients

 ½ head of cauliflower(cut into florets)
 1 tsp butter
 6 cremini mushrooms(sliced)
 1 tsp arrowroot powder
 ½ cup half-and-half
 sea salt and black pepper(to taste)
 3 tbsp keto bread crumbs
 1 tbsp parsley(chopped)

Directions

Directions

1

Preheat the oven to 375ºF (190ºC).

2

Add the cauliflower to a pot of salted boiling water. Boil for five to seven minutes or until cooked halfway. Drain and set aside.

3

Melt the butter in a pan. Add the mushrooms and sauté over high heat for five to six minutes or until golden brown.

4

In a medium bowl, add the arrowroot powder. Slowly add the half & half, whisking continuously.

5

Pour the half & half mixture over the mushrooms in their pan. Whisk and bring to a boil. Reduce the heat to medium-low and cook, whisking constantly, for about five minutes or until thickened.

6

Season the mixture with salt and pepper. Add the cauliflower to an oven-safe dish. Pour the sauce into the dish and top with bread crumbs.

7

Bake in the oven for 15 to 20 minutes. Top with parsley and enjoy!

Cauliflower and Mushroom Casserole
I am a Nurse, wife, and mom. I have spent over 20 years in Healthcare and always took care of everyone else. Finally, after years of yo-yo dieting and failed New Years' resolutions, and complete desperation, I found something that Finally worked for me. I have been doing this Keto/Low carb lifestyle for over 3 years and have lost over 100lbs. My goal was to bring this lifestyle to my family and we went from couch potatoes to our 1st 5k and have lost over 300 lbs. We still have a long way to reach our goals, but we strive to be better every day. I enjoy helping women bring this Keto/Low carb lifestyle to the family.

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