Low-carb cauliflower cheese

Low-carb cauliflower cheese

Hey... wait. There's broccoli in my cauliflower? Yes. Experience this creative combo that delivers low-carb deliciousness like no other. You won’t be disappointed!

Low-carb cauliflower cheese

Hey... wait. There's broccoli in my cauliflower? Yes. Experience this creative combo that delivers low-carb deliciousness like no other. You won’t be disappointed!
USMetric
6 servingservings

Ingredients

  • 1 lb 450 g frozen or fresh broccoli, cut into florets
  • 7 oz. 200 g cream cheese
  • 1 cup 225 ml heavy whipping cream
  • 2 oz. 50 g butter, more for greasing the pan
  • salt and pepper
  • 2 tsp 2 tsp garlic powder
  • 1¾ lbs 800 g cauliflower, cut into small florets
  • 8 oz. 225 g shredded cheese

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (180°C).
  2. Place broccoli florets in a pot. Add water until covered and bring to a boil. Cook until the broccoli is fork tender.
  3. When done, strain broccoli and discard the water. Add the cream cheese, heavy whipping cream, butter, salt, pepper and garlic powder to the pot, and puree with an immersion blender. Once combined, add the broccoli and puree until smooth.
  4. Grease a 9x12” baking dish with some butter. Add cauliflower florets to the baking dish.
  5. Pour the broccoli cream sauce over the florets and top with shredded cheese. Bake in oven for 40 minutes or until the cauliflower is fork tender and the top is golden brown.

Tip!

You can also enjoy this dish with a couple of eggs — it's totally satisfying!

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90 comments

  1. Mandy Hexter
    Whipping cream is available in the UK, but I tend to use double cream. Do NOT mistake Elmlea as cream, it’s not! Used this as inspiration for cauliflower cheese tonight. I will serve it with cooked gammon and sugar snap peas. My son is newly diagnosed as type 2 and I have a small window of opportunity to show him how to eat before I return to Portugal. He is doing really well so far and I hope he can use these ideas to get his type 2 under control. Thank you
  2. Karen
    Delicious sauce. Cauliflower was too crunchy though so would part cook next time. Great recipe.
  3. Kirsty
    Ok mine is in the oven. I have a 3 year old so was distracted and put most of the cheese in blender (not got a hand blender)

    I realise now the butter was for the greasing (🤣🤣)

    I am vegetarian and I’ve had egg today already so I added quorn mince to it.

    I’m never really that good at following recipes so I like mixing it up but I’m new to Keto so not totally sure if I’ve got this right but wee will see.

    Of course the grated cheese goes on st end!! Silly me!! I’m sure it will still taste lovely 😊

  4. John
    Regarding this and other recipes that have cream cheese as an ingredient, it seems supermarket cream cheese contains some quantity of xanthan gum, guar gum, and other "stabilizers" which, as I recall, are to be avoided. Should I be concerned about their presence at all, and if so, can you recommend a brand of cream cheese that does not have them?
    Reply: #55
  5. Kristin Parker Team Diet Doctor
    Philadelphia Original/5 Simple Ingredients is a good option.
    Pasteurized Milk and Cream, Salt, Carob Bean Gum, Cheese Culture.
  6. Kristin Dignan
    Covered or uncovered in oven? I may have missed this
    Reply: #57
  7. Kristin Parker Team Diet Doctor
    Uncovered.
  8. Shannon
    Made this today. I replaced half of the cream cheese with French Onion dip and also added chopped bacon. It was absolutely delicious!!
    My 4 year old loved it too ☺
  9. 1 comment removed
  10. Samantha
    9g per serving... I put the ingredients in the Carb Manager App
  11. Samantha
    Simply Double Cream in the UK
  12. Susie
    I think the recip should say 1.5kg caul NOT 150g! For 8 servings, that is.
    Reply: #63
  13. Kristin Parker Team Diet Doctor

    I think the recip should say 1.5kg caul NOT 150g! For 8 servings, that is.

    Unfortunately, that is a limitation of the feature where you can change the number of servings. The recipe was written to make 6 servings and calls for 800g cauliflower. When enlarging the dish to make 8 servings, the 800 changes to 150, but the g is a static amount.

  14. 1 comment removed
  15. Michael
    Sorry can you freeze this dish
    Reply: #66
  16. Kristin Parker Team Diet Doctor

    Sorry can you freeze this dish

    The cream cheese and cheese may break a little and get a little oily when re-heated but it won't affect the overall taste.

  17. Helen
    I put the ingredients into MyFitnessPal and it comes out as 25g carbs per serving!?!?!?
  18. Toni
    I know this is late but like you I thought this stuff's divine! I licked the spoon and immediately thought, "WOW, this would make a for great dip!"

    I made this for company and everybody loved it. After I blended the broccoli with all of the creamy stuff, I tasted the spoon and it was divine.. just that part.. it was like the most creamy broccoli soup ever.. :)

  19. Sharon
    Unfortunately I made this for the first time to bring to someone's home for dinner. The cauliflower didn't cook in the time suggested... which was all the time I had. I found the sauce too much and I'm not surprised to read the comments that say it was 25 grams per serving. I don't understand why the overkill of fats... butter, cream cheese and cream! Wouldn't make this again. I think I'm going to wash the sauce off the cauliflower and bake it with some simple parmesan.
  20. Aimee Kimsey
    My absolute fave! I’ve made just the sauce part for my daughter and added pasta! Big hit ***
  21. Nancy Kellner
    How much is 1 serving?
    Reply: #72
  22. Kristin Parker Team Diet Doctor

    How much is 1 serving?

    This recipe as written makes 6 servings so 1 serving is 1/6 of the total dish.

  23. _debs
    The broccoli sauce was so yummy. I actually blended they sauce in a tall jug, thinking I had to boil the cauliflower (realised after blending the sauce pre-cooking the cauli wasn't required). I licked the immersion blender, scraped ever inch of the sauce out of the jug. I think it was a crime baking it. However, this dish was enjoyable, bit heavy with the extra cheese on top. Will definitely make it again.

    Cannot understand people doubting the net carbs. I double-checked my 1 serving in CalorieKing (australia) and it came out 5.6g net carbs. Yep, I triple checked the quantities, etc. Definitely not 25g as others have stated. My niece ate 1 serving tonight. That serving size would be far too much for me to eat.

  24. working on it
    I see many are not happy about the amount of carbs.. me either but... this I will make a happy addition to my kids and hubby’s dinners who I know will all appreciate. One more reason to keep them on a better path since they are not needing to slim down.
    P.S. what kinds of cheeses have anyone tried?
  25. ameena yaquoob
    Hi if I dont have an immersion blender can I use a normal one. Also when making sauce does it have to be cold
    Reply: #76
  26. Kristin Parker Team Diet Doctor

    Hi if I dont have an immersion blender can I use a normal one. Also when making sauce does it have to be cold

    If you try and make this in a regular blender, it may get "stuck" as there isn't a lot of liquid compared to the solid ingredients. If you add more liquid, it may make the final dish too runny. What are you referring to in the sauce about being cold?

  27. ameena yaquoob
    Ok I will try and get an immersion blender

    I meant do you have to heat the sauce when making it in the pot

  28. ameena yaquoob
    Also can I prep in morning and put in oven in the evening
    Reply: #79
  29. Kristin Parker Team Diet Doctor

    Also can I prep in morning and put in oven in the evening

    Yes, that should work!

  30. Debbie
    I made this when I was visiting England at Christmas ( I live in the USA) I took 2 large dishes to my friends house to have with Christmas dinner, everyone loved it, even the little ones ate it all and wanted MORE !!! Lol it’s great and freezes really well too
  31. 1 comment removed
  32. kim
    Hi There
    Is there a reason I have to through repeated attempts to update my profile in order to log in? I do get logged in eventually but not without the first 3 or so attempts at updating my profile every time first. Very frustrating and off putting to say the least. Any suggestions?
    Reply: #83
  33. Kerry Merritt Team Diet Doctor

    Hi There
    Is there a reason I have to through repeated attempts to update my profile in order to log in? I do get logged in eventually but not without the first 3 or so attempts at updating my profile every time first. Very frustrating and off putting to say the least. Any suggestions?

    That does sound frustrating! Please email support@dietdoctor.com, and someone should be able to help you with this!

  34. Jan
    Re the instructions - Steps 2 and 3.

    2. Place broccoli florets in a pot. Add water until covered and bring to a boil. Cook until the broccoli is fork tender.

    3. When done, strain broccoli and discard the water. Add the cream cheese, heavy whipping cream, butter, salt, pepper and garlic powder to the pot, and puree with an immersion blender. Once combined, add the broccoli and puree until smooth.

    Step 3 - At the end says "add the broccoli", but isn't the broccoli already in there, as the cream cheese etc were added to it ?
    So, which is right ? Add all the cheese, cream etc to the broccoli and puree all together, or puree the cheese, cream etc first, an then add the broccoli and puree some more ? I haven't made it yet, so I don't know if it would make a difference..

    Reply: #85
  35. Crystal Pullen Team Diet Doctor

    Re the instructions - Steps 2 and 3.
    2. Place broccoli florets in a pot. Add water until covered and bring to a boil. Cook until the broccoli is fork tender.
    3. When done, strain broccoli and discard the water. Add the cream cheese, heavy whipping cream, butter, salt, pepper and garlic powder to the pot, and puree with an immersion blender. Once combined, add the broccoli and puree until smooth.
    Step 3 - At the end says "add the broccoli", but isn't the broccoli already in there, as the cream cheese etc were added to it ?
    So, which is right ? Add all the cheese, cream etc to the broccoli and puree all together, or puree the cheese, cream etc first, an then add the broccoli and puree some more ? I haven't made it yet, so I don't know if it would make a difference..

    The cream cheese, heavy whipping cream, butter, salt, pepper and garlic powder are added to the empty pot while your broccoli is in a strainer. Once you've mixed these ingredients, add back the broccoli and use the immersion blender to puree. Enjoy!

  36. Jan
    Thank you for clarifying. I strain veg in the pot :) So for the broc would still have been in there :)
  37. Helen E
    Can the cream cheese be swapped with sour cream?
    Reply: #88
  38. Crystal Pullen Team Diet Doctor

    Can the cream cheese be swapped with sour cream?

    The recipe has not been tested with that substitution. The sour cream would not provide the same creaminess as the cream cheese.

  39. HollaMan
    Came out very nice! I didn't follow exact proportions but used all the ingredients in order (lesser cream, more cauliflower, lesser cheese etc). Sauce was yummy and cauliflower cooked very well. I have been already asked for a repeat performance! Thanks much :-)
  40. SKP
    Really good recipe and great flavour! Overall this recipe reviews at just below 4 out of 5 on Diet Doctor. Having read the reviews, quite a few people felt the cauliflower was still a bit too had after cooking, so I cooked it for a few minutes before baking. Felt it was good to do that but maybe boil for no more than two minutes as the bite has gone a little once cooked unfortunately. But still tastes good!
  41. scrumpingapples
    Sounds delicious. I've been doing something sort of similar for years. However I don't whizz the broccoli, instead I chop the stalks (no waste) of the cauli and the broccoli and put them in a blender along with all the other ingredients except for the cauli and broccoli. I love to add different spices, turmeric and or chilli. I usually start the sauce by frying a little chopped bacon, smoked for preference but whatever rocks you boat, onions or leeks, pour in the whizzed up ingredients allow to cook a little and pour over vegetables, then put in the oven. I don't usually steam the cauli and broccoli very much as we prefer them crunchy.
    Reply: #92
  42. Kerry Merritt Team Diet Doctor

    Sounds delicious. I've been doing something sort of similar for years. However I don't whizz the broccoli, instead I chop the stalks (no waste) of the cauli and the broccoli and put them in a blender along with all the other ingredients except for the cauli and broccoli. I love to add different spices, turmeric and or chilli. I usually start the sauce by frying a little chopped bacon, smoked for preference but whatever rocks you boat, onions or leeks, pour in the whizzed up ingredients allow to cook a little and pour over vegetables, then put in the oven. I don't usually steam the cauli and broccoli very much as we prefer them crunchy.

    Sounds great! Thanks for sharing!

  43. Dawne
    What cheese are you all using as that can have effect on the carbs
    I use seriously strong cheddar (UK) well it’s a Scottish cheese and on MyFitnessPal it comes out at 10.2g carbs total which is fine for me unless that’s your net as you do things different in other country’s

    Now can I substitute the cream at all.

    Reply: #94
  44. Kristin Parker Team Diet Doctor

    What cheese are you all using as that can have effect on the carbs
    I use seriously strong cheddar (UK) well it’s a Scottish cheese and on MyFitnessPal it comes out at 10.2g carbs total which is fine for me unless that’s your net as you do things different in other country’s
    Now can I substitute the cream at all.

    If you shred your own cheese rather than using pre-shredded, it will be lower carb.

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