Baked Cauliflower and Mozzarella Casserole with Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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-inspired keto recipe (low carb), ready in about 45 minutes, pairs cauliflower florets, mozzarella cheese, 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 "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 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.

Frequently asked questions

How long does Baked Cauliflower and Mozzarella Casserole with Basil take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cauliflower and Mozzarella Casserole with Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower florets from drying out.

Can I substitute ingredients in Baked Cauliflower and Mozzarella Casserole with Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cauliflower and Mozzarella Casserole with Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Cauliflower and Mozzarella Casserole with Basil keto?

Yes — this recipe is tagged keto, low carb, vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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