Baked Cauliflower and Mozzarella Casserole with Basil

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 rich keto-friendly casserole combining tender baked cauliflower with melted mozzarella and fresh basil for an indulgent low-carb side or main. This Italian keto recipe (low carb), ready in about 45 minutes, pairs cauliflower florets, mozzarella cheese, and heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 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 for 8 minutes until just tender but still firm. Drain well and transfer to a mixing bowl.
  2. Step 2: Stir in 1/2 cup heavy cream, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup thinly sliced fresh basil leaves with the cauliflower.
  3. Step 3: Add 2 cups shredded mozzarella cheese and 1/2 cup grated parmesan cheese to the cauliflower mixture and stir gently to combine.
  4. Step 4: Butter a 9x9-inch baking dish with 2 tbsp butter, then transfer the cauliflower mixture evenly into it. Sprinkle a little extra mozzarella on top if desired.
  5. Step 5: Bake uncovered for 20-25 minutes until the cheese is melted and bubbling and the top is lightly golden. Let rest 5 minutes before serving.

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