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 developed and reviewed.

A comforting keto casserole featuring tender cauliflower baked in a rich, cheesy Alfredo sauce with fresh spinach. This Italian-inspired keto recipe (vegetarian, gluten free), ready in about 45 minutes, pairs cauliflower florets, unsalted butter, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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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