Low Carb Keto Cauliflower Cheese: a recipe that will make you love this vegetable again. And just 4g carbs each serving.
I can guess what you’re thinking… cauliflower again, bo-ring!
Following a ketogenic way of eating can be challenging. There are only a few vegetables low enough in carbs to support ketosis, and cauliflower often appears in everything from mash to pizza crusts. Yes, it can feel repetitive, and I get tired of cauliflower too. But this version is far from boring.
My Low Carb Keto cauliflower cheese will change how you feel about this versatile vegetable.
Why cauliflower is a top vegetable, keto or not
The humble cauliflower is impressive beyond its low-carb profile. As a member of the cruciferous family, cauliflower delivers antioxidants, phytonutrients, vitamins and minerals, and a range of documented health benefits for digestion and overall wellbeing. Its nutrient density has earned it a spot among so-called superfoods.
Because it’s one of the few vegetables compatible with ketosis, it’s worth exploring tasty ways to prepare it that feel fresh and satisfying.
How this cauliflower cheese gets its bright yellow colour
The vivid yellow in the photos is real — no filters or camera tricks. I add turmeric powder to the water when blanching the florets. It turns the cauliflower a lively golden hue and contributes additional healthful compounds and flavour.
It also tastes fantastic.
Besides cauliflower and turmeric, you’ll need egg yolks, butter, whole milk or cream, mature Cheddar, Parmesan, a small amount of arrowroot (or another thickener), seasoning and about 30 minutes of hands-on time. I served mine with homemade sausages, but it pairs well with many proteins.
If you remember bland school-dinner cauliflower cheese, forget it. This version is rich, creamy and flavourful — a side dish you’ll want to make again and again.
Enjoy!
- 500g cleaned cauliflower florets (about 1 large head)
- 1 handful coarse salt (for the blanching water)
- 3 tsp turmeric
- 2 egg yolks
- 100g butter
- 250ml cream
- 100g extra mature Cheddar, grated
- 75g Parmigiano Reggiano, grated
- 5g (1 tbsp) arrowroot flour (or other thickener)
- 1 tsp grated nutmeg
- Freshly ground black pepper, to taste
- Warm the cream, 70g of the butter, nutmeg and freshly ground black pepper in a small saucepan.
- Whisk in the arrowroot gradually to avoid lumps, continuing until the sauce is smooth.
- Remove the sauce from heat and set aside to cool slightly.
- Grate the Cheddar and Parmesan, reserving about 30g of Parmesan for the topping.
- Trim the cauliflower, remove leaves and core, and cut into florets.
- Place the florets in a large tall saucepan and add enough water to cover by about 2 cm.
- Add the handful of salt and the turmeric, cover, bring to the boil and cook 4–6 minutes until al dente, then drain.
- Preheat the oven to 225°C fan (240°C static).
- Spread the remaining butter around a baking dish (about 24cm x 18cm) and arrange the cauliflower florets in the dish.
- When the cream sauce has cooled a little, whisk in the egg yolks one at a time.
- Stir in the grated cheeses until the sauce is smooth; taste and adjust seasoning if needed.
- Spoon the sauce over the florets, ensuring they are well coated.
- Sprinkle the reserved Parmesan over the top and bake for 10–12 minutes until the surface is golden and bubbling.
- Remove from the oven, let rest a few minutes, then serve warm.
Enjoyed this post? I really value your feedback! Please leave a comment. If you make this recipe, share a photo on social media with the hashtag #queenketo. Thank you! 🙂