Keto-Pesto-Cauliflower-Casserole
I find myself enjoying cauliflower more and more…this is my new FaV!! It’s quick, easy, keto friendly, gluten free and best of all YuMMy!!
| Servings | Prep Time |
| 1 13″ x 9″ casserole | 10 minutes |
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Keto-Pesto-Cauliflower-Casserole
I find myself enjoying cauliflower more and more…this is my new FaV!! It’s quick, easy, keto friendly, gluten free and best of all YuMMy!!
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Ingredients
Servings: 13″ x 9″ casserole
Instructions
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Cut cauliflower into 1 inch pieces. Add cauliflower and chicken broth to a 6 quart sauce pan with lid; simmer just until al dente (about 5 minutes). Drain cauliflower (NOTE: I save the broth to use in soup) and put into a large mixing bowl. Put cream cheese on top of hot cauliflower and cover mixing bowl with plastic wrap (NOTE: This softens the cream cheese, making it easier for mixing); set aside while making pesto.
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Make Pesto: Add parsley, garlic and almonds to food processor. Pulse until finely minced. Add olive oil and process until very finely minced.
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Gently stir pesto into cauliflower and cream cheese; just until blended. Put mixture into a greased 13” x 9” casserole and top evenly with shredded jack cheese.
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Bake at 375’ for 30 minutes. (NOTE: It should be bubbling and browned on top. If it isn’t browned on top put under the broiler just until browned.)