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prep time
10 min
cook time
40 min
ready time
50 min
Keto Vegetarian Caprese Casserole
Are you tired of boring vegetarian Keto recipes? Here is one easy casserole recipe that turns what is commonly referred to as a bland vegetable, cauliflower, into a delicious baked meal. This Caprese casserole has seriously become one of our favorite Keto vegetarian casserole recipes. It is simple to make and tastes amazing. This Keto caprese casserole will surely impress your family and friends at your next dinner, even those who do not like cauliflower!
How do you make this Keto caprese casserole?
Start by baking the seasoned cauliflower florets until they are slightly charred. In a saucepan, make the creamy tomato sauce and season with red chili flakes, salt, and black pepper. Then, stir in the baked cauliflower, shredded mozzarella cheese, chopped tomatoes, and fresh basil into the creamy tomato mixture. Pour the mixture into a baking dish, and top with more tomatoes and fresh basil. Lastly, bake until the cheese is bubbly and golden. Serve warm with more fresh basil and a wedge of lemon.
How do you store this Keto vegetarian caprese casserole?
This casserole dish can be prepared ahead of time and stored to be enjoyed later. To store, allow the casserole to cool down completely. Then, wrap the casserole dish with aluminum foil (do this in 2 layers to avoid any leakage when storing). Transfer the casserole to the refrigerator for 3-5 days. Alternatively, once the casserole has cooled down, scoop it out and transfer it to an airtight container, and store it in the refrigerator. Reheat the casserole in a preheated oven in the casserole dish or in the microwave for about 30 seconds in the airtight container.
How do I customize this Keto vegetarian casserole recipe?
This caprese casserole can be customized in a couple of ways. For vegetable lovers, feel free to add in as many low-carb vegetables as you like. Vegetables that would work well in this casserole include eggplant, zucchini, carrots, mushrooms, and peppers. For a protein source, add in some crumbled tofu to make it more filling. Adding different types of cheeses can also enhance the flavors of this dish. Once baked, sprinkle some crumbly cheese, such as cottage cheese or freshly grated parmesan cheese on top before serving.
Net Carbs
5.3 g
Fiber
4.3 g
Total Carbs
9.7 g
Protein
6.5 g
Fats
17 g
203 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower
1 medium - head - 5" to 6" diameter
Extra virgin olive oil
2 tbsp
Tomato sauce
0.5 cup
Tomato paste
1 tbsp
Heavy Whipping Cream
0.25 cup
Crushed Red Pepper Flakes
0.5 tsp
Salt
0.5 tsp
Black pepper
0.5 tsp
Mozzarella cheese, whole milk
0.5 cup, grated
Tomato raw (includes cherry, grape, roma)
6 cherry
Basil
0.25 cup
Recipe Steps
steps 6
50 min
Step 1
Preheat the oven to 450F/220C. Grease the casserole dish with olive oil and line a baking sheet with parchment paper. Cut the cauliflower into florets and arrange them in a single layer on the baking sheet. Drizzle the 2 tbsp olive oil, and season with ¼ tsp salt and ¼ tsp black pepper. Bake for 30 minutes until the cauliflower is slightly charred.Step 2
Shred the mozzarella cheese, chop the basil, and slice the tomatoes. Add the tomato sauce and paste in a saucepan over low heat. Once heated, add the heavy cream, red chili flakes, ¼ tsp salt, and ¼ tsp black pepper. Stir to combine and remove from the heat.Step 3
Add baked cauliflower, half of the mozzarella cheese, half of the tomatoes, and ¼ cup of chopped basil into the tomato mixture. Stir to coat everything together evenly, then pour the mixture into the casserole dish. Spread the mixture using a spatula to create an even layer.Step 4
Top with the remaining mozzarella cheese and chopped tomatoes. Lower the oven temperature to 350F/180C before putting the casserole into the oven. Bake for 30 minutes until the cheese is completely melted and the tomatoes slightly wilted.Step 5
To get a golden color on the cheese, turn on the broiler setting and broil for about 2 minutes until the cheese is bubbly and has got a golden color. Remove the casserole from the oven and allow it to cool down slightly for 5 minutes.Step 6
Garnish with 1 tbsp chopped basil. Serve warm with a wedge of lemon. Store leftovers in the refrigerator in an airtight container for 3-5 days.
Comments
KeedoGracie 4 months ago
One other adjustment: The cooking times and temps were much too high. I don't know if it was because I was using an air fryer, but I had to bring the temperature and cooking times way down.
KeedoGracie 4 months ago
That was delicious! So great to have something hearty and satisfying for a vegetarian main course. Two thumbs up. 👍👍 The only change I made was using canned crushed tomatoes instead of tomato sauce. It keeps more of the texture of tomatoes and adds a rustic feel to the dish.
Pan a year ago
Looks Amazing! I think I'd like to try and add chicken!! I'll give it a 5 star just cause I can tell be the ingredients it's a winner!
RousingArugula686282 2 years ago
What can I substitute for heavy cream?
StupendousKetone467581 a year ago
https://www.allrecipes.com/article/heavy-cream-substitutes/
Uprincon a year ago
You can try coconut cream. It has a slight coconut taste —I like the one from Trader Joe’s— but with all the other ingredients here it may not be noticeable.
recipewriter 2 years ago
You can use coconut milk or a combination of cream cheese and almond milk,