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Keto Cauliflower Alfredo Bake - Creamy, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower (about 6–7 cups florets), cut into bite-size pieces
  • 2 tablespoons olive oil or avocado oil
  • Salt and black pepper, to taste
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened and cubed
  • 1 cup freshly grated Parmesan, plus more for topping
  • 1 1/2 cups shredded mozzarella, divided
  • 1/4 teaspoon nutmeg (optional, but classic in Alfredo)
  • 1/4 teaspoon red pepper flakes (optional, for gentle heat)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Grease a 9x13-inch baking dish.
  2. Par-cook the cauliflower: Toss florets with olive oil, salt, and pepper. Spread on a sheet pan and roast for 15–18 minutes until just tender and lightly golden. This step keeps the bake from getting watery.
  3. Make the Alfredo base: In a large skillet over medium heat, melt the butter. Add garlic and cook 30–60 seconds until fragrant, not browned.
  4. Add cream and cream cheese: Pour in heavy cream and whisk in the cream cheese. Simmer gently, stirring, until smooth and slightly thickened, 3–4 minutes.
  5. Whisk in cheeses and seasoning: Stir in 1 cup Parmesan and 1 cup mozzarella until melted. Season with salt, pepper, nutmeg, and red pepper flakes if using. The sauce should coat the back of a spoon.
  6. Combine with cauliflower: Transfer roasted cauliflower to the baking dish. Pour the Alfredo sauce over and toss gently to coat all the florets.
  7. Add the topping: Sprinkle the remaining 1/2 cup mozzarella and a couple tablespoons of extra Parmesan over the top for browning.
  8. Bake: Lower oven to 375°F (190°C) and bake for 15–20 minutes, until bubbly around the edges and lightly golden on top.
  9. Broil for color (optional): If you want a deeper crust, broil on high for 1–2 minutes. Watch closely to avoid burning.
  10. Garnish and serve: Let rest 5 minutes, then scatter with chopped parsley. Serve warm.