This 21 Day Fix inspired cheesy cauliflower casserole is SUPER easy to make and it tastes really good! Whether you're following the 21 Day Fix meal plan or not, this casserole is perfect for meal prep. Simply reheat for a weeknight meal or bring to work for lunch.
A Cheese Lover's Dream
If there's one thing I can tell you beyond a shadow of a doubt - this casserole tastes better as the days go by. The flavors really start to settle into the cheesy base after day 2 (if you can make it last that long!).
I love this recipe because it's super simple to pull together. If you can chop a cauliflower and some onion into bite-sized pieces then you've mastered the hardest part. The rest is simply a matter of mix and bake. You could definitely make this ahead on a weekend and even partially bake it. Then, when you get home from work on a weeknight, you simply need to pop it in the oven for the rest of the cooking time and you're good to go.
Use Ricotta or Cottage Cheese?
The recipe calls for 3 different cheese to capture that ultimate gooey texture, but I've made it two different ways. The first round was ricotta cheese and in the video below I used cottage cheese. While both are good, I'd say ricotta stands out as the true winner from a texture and flavor standpoint, although cottage cheese is definitely lower in calories.
What you'll need
- 1 small cauliflower head roughly chopped
- 1 onion, chopped
- 1/4 c cream cheese
- 1/4 c cottage or ricotta cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp cumin
- 2 tsp curry powder
- 2 tsp paprika
- 1 14 oz can artichoke hearts, drained and chopped
- 2 cups raw spinach
- 1/2 cup grated parmesan cheese
Cheesy Cauliflower Casserole Flavor variations
The first time I made this recipe, my intention was to make it taste like mac and cheese. The seasoning combo I used was:
- 1 tsp nutmeg
- 1 tsp paprika
- 2 tsp garlic powder
- pinch of salt and pepper
This time I went with an Indian theme because curry is my all time favorite. Feel free play with the seasoning combo!! If you wanted to go Italian, you could use oregano and basil.
A Simple Meal Prep Idea for 21 Day Fix Fans
Are you following the 21 DAY FIX MEAL PLAN OR THE ULTIMATE PORTION FIX?
One serving of this recipe is 1 green (veggie) & a 1 blue (healthy fat).
Cheesy Roasted Cauliflower Casserole Recipe - Low Carb
An easy, cheesy keto cauliflower casserole. Great for Sunday night dinners and eat the leftovers will last all week!
Ingredients
- 1 small cauliflower head roughly chopped
- 1 onion, chopped
- 1/4 c cream cheese
- 1/4 c cottage or ricotta cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp cumin
- 2 tsp curry powder
- 2 tsp paprika
- 1 14 oz can artichoke hearts, drained and chopped
- 2 cups raw spinach
- 1/2 cup grated parmesan cheese
Instructions
- Chop onions and cauliflower into bite sized pieces.
- Add onion to a pan with a little non-stick spray
- Cook for 3 minutes, then add cauliflower and stir well.
- Add a 1/2 cup of water to the pan, then cover and let steam for about 7 minutes.
- Turn off heat and leave to cool.
- Meanwhile, in a large bowl, add the ricotta (or cottage) cheese and cream cheese to a really large bowl. Add seasoning as well. Now add the cooked onions and cauliflower and mix well. The heat from the cooked veggies should melt the cheese so it blends well.
- Add the artichokes and mix again.
- Now add the raw spinach.
- Spray a 9 small casserole dish and add contents of bowl to the dish.
- Garnish with a little more parmesan cheese if you like.
- Bake at 400 for about 25 minutes or until golden brown on top.
Notes
Pro-tip: In the video for this recipe I used cottage cheese because I didn't have ricotta on hand. Personally, although the cottage cheese is healthier, I think the ricotta cheese tastes a bit better (not by much though).
Nutrition Information
Yield 8 Serving Size 8 servingsAmount Per Serving Calories 91Total Fat 4.5gCarbohydrates 9gNet Carbohydrates 6gFiber 3gProtein 5.5g
Want more Cauliflower inspired recipes?
Cauliflower tacos with Curried Cashew Sauce
A quick, easy and delicious way to enjoy low carb tacos with a twist of Indian flavors. So good!
Ingredients
For the cauliflower filling
- 1 head of cauliflower
- 1/4 cup coconut milk
- 1 tablespoon smoked paprika
- 2 tablespoons curry powder
- Pinch of salt
For the cashew paste
- 1/2 cup cashews, soaked overnight
- 1/2 cup cilantro
- 1/2 tablespoon lime juice
- 1 tablespoon curry powder
- 1/2 tablespoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees,
- Wash and chop the cauliflower into small, bite-sized pieces.
- Chop onion into bite-sized pieces.
- In a large bowl, combine the coconut milk, curry powder, paprika and salt. Mix well, then add the cauliflower and onion and toss until fully covered.
- Place on a lined cookie sheet and bake for about 30 mins or until cooked to desired texture.
- Meanwhile, in a food processor, add the taco sauce ingredients (except the water) and blend well.
- Add water in small batches until you reach your desired consistency. I went for a paste, but if you add more water, you’ll get more of a sauce.
- Remove the roasted cauliflower when cooked and let cool.
- Wash the butter lettuce, dry and lay flat.
- Add the cauliflower/onion mixture to the lettuce cups, then top with the cashew sauce.
Notes
[click_to_tweet tweet="Keto Cauliflower Tacos are a brilliant way to enjoy fresh ingredients while staying on your keto diet. If you want to go a little crazy and add a few low carb tortillas, I won't tell." quote="Keto Cauliflower Tacos are a brilliant way to enjoy fresh ingredients while staying on your keto diet. If you want to go a little crazy and add a few low carb tortillas, I won't tell." theme="style3"]
Nutrition Information
Yield 6 Serving Size 6 tacosAmount Per Serving Calories 120
Whole Roasted Cauliflower
A simple, but beautiful centerpiece to any vegetarian meal. Perfect for the holidays or even a weeknight meal. Read the post for more ideas on how to simplify the recipe and make it dairy-free.
Ingredients
- 1 head cauliflower
- 1/4 cup greek yogurt
- 1/4 cup coconut cream, or 1/2 cup if dairy free
- 2 tablespoons curry powder
- 1 tablespoon smoked paprika
- 1 teaspoon lime juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Create mixture in a small bowl.
- Wash cauliflower and remove leaves and base of steam so that only the full head remains
- Ensure it’s dried completely
- Flip the cauliflower over and fill the base with half of the sauce so the underneath is well covered.
- Flip back over and place in a baking dish.
- Use the remaining sauce to cover the top end and cover with tin foil
- Bake covered for 20 minutes
- Remove tinfoil and bake for another 20 to 25 minutes or until a knife can Pearse the cauliflower easily.
Nutrition Information
Yield 4 Serving Size 4 ServingsAmount Per Serving Calories 123
Cauliflower Artichoke Soup Recipe
A creamy, rich soup that's packed with fiber and detoxifying ingredients.
Ingredients
- 1 tablespoon coconut oil
- 1 med onion finely chopped
- 12 ounces cauliflower rice
- 12 ounces artichoke hearts canned or frozen
- 1 tablespoon apple cider vinegar
- 1 tablespoon coconut or Braggs amino or just use soy sauce if you have
- 1 tablespoon lemon juice
- salt and pepper
- 4 cups vegetable stock
- garnish with pepitas or fresh basil
Instructions
- Put the coconut oil and chopped onion in a pot over medium heat. cook until onions are translucent.
- Add artichokes and cauliflower rice. Stir well and let cook for 5 to 7 minutes.
- Add apple cider vinager, coconut aminos, lemon juice and veggie stock.
- Bring to a quick boil, then immediately reduce heat.
- Season with salt and pepper to taste.
- Garnish with fresh basil or pepitas!
Nutrition Information
Yield 6 Serving Size 6 peopleAmount Per Serving Calories 140
Caren is a certified yoga teacher, fitness instructor and ADHD Coach. As the founder of The Fit Habit, she shares ADHD-friendly self-care, food & fitness inspiration, along with practical ways to foster mind + body wellness.
Meghan@CleanEatsFastFeets
I love the additional of artichokes in here. Plus all that cheesy goodness with a side of cauliflower. I'm in heaven with this recipe.