Baked Cauliflower Alfredo with Parmesan and Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting keto casserole featuring tender cauliflower baked in a rich, cheesy Alfredo sauce with fresh spinach. This Italian keto recipe (vegetarian, gluten free), ready in about 45 minutes, pairs cauliflower florets, unsalted butter, and heavy cream for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Steam 5 cups chopped cauliflower florets until just tender, about 6-7 minutes, then drain well.
  2. Step 2: In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  3. Step 3: Stir in 4 oz softened cream cheese and 1 cup heavy cream, whisking until smooth and slightly thickened, about 3-4 minutes.
  4. Step 4: Remove sauce from heat and stir in 1 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground nutmeg until creamy.
  5. Step 5: Gently fold 2 cups fresh baby spinach and steamed cauliflower into the sauce. Transfer mixture to a greased 9x9-inch baking dish.
  6. Step 6: Bake uncovered for 20 minutes until bubbly and the top is lightly golden. Let cool 5 minutes before serving.

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