Creamy Keto Chow Baked Cauliflower

Casseroles are a weeknight failsafe, and this one is just as delicious as it is quick and easy.

Prep Time20

Cook Time35

Total Time55

Course: Main Dish, Side Dish

Keyword: Chef Taffiny Elrod, Keto Chow, Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: pieces

Calories: 155.5kcal

Author: Taffiny Elrod

2 large egg(s)
1 serving Savory Chicken Soup Keto Chow (or 1 scoop)
1 cup unsweetened almond milk
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 pinch cayenne pepper
1 lb. riced cauliflower cooked and cooled as dry as possible (leftover roasted cauliflower works great too)
2 1/4 cups Cheddar or Monterey jack,your favorite shredded cheese

Preheat oven to 350℉ and grease a 9 X 13 baking pan.
In a large mixing bowl, beat together the eggs, then add the Keto Chow, dry spices, milk, and heavy cream. Mix well until there are no lumps.
Stir in the riced cauliflower and 2 cups of the shredded cheese; reserve the remaining 1/4 cup.
Spread the mixture into the greased baking pan. Top with the remaining cheese.
Bake for approximately 35 minutes, or until the casserole is set and beginning to brown on the top.