Keto Roasted Cauliflower

• Preparation Time: 10 minutes

• Cooking Time: 25 minutes

• Total Time: 35 minutes

• Intensity/Ease: Easy

• Servings: 4

• Course: Side Dish

• Cuisine: American, Keto, Low-Carb

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Why This Recipe Works

1. Texture Perfection: Roasting the cauliflower at a high temperature caramelizes its natural sugars, bringing out a nutty, sweet flavor and creating irresistible crispy edges that contrast beautifully with the creamy sauce.

2. Rich & Satisfying: The cream sauce is packed with flavor from fresh garlic and nutty Parmesan cheese. It coats the cauliflower luxuriously without being heavy, making it a satisfying dish that will please keto-dieters and guests alike.

3. Simple, Whole Ingredients: This recipe uses a handful of fresh, wholesome ingredients. No complicated steps or hard-to-find keto substitutes are required.

4. Macro-Friendly: Cauliflower is a keto superstar. Combined with heavy cream and cheese, this dish delivers a perfect balance of healthy fats and low net carbs to keep you on track.

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Ingredients

For the Roasted Cauliflower:

• 1 large head of cauliflower, cut into bite-sized florets

• 2 tablespoons avocado oil or melted coconut oil

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon garlic powder

For the Garlic Parmesan Cream Sauce:

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup finely grated Parmesan cheese (plus more for garnish)

• 1/4 teaspoon salt, or to taste

• 1/8 teaspoon black pepper, or to taste

• Pinch of nutmeg (optional, but recommended)

• 2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. Prepare the Cauliflower: In a large bowl, toss the cauliflower florets with the avocado oil, salt, pepper, and garlic powder until they are evenly coated.

3. Roast the Cauliflower: Spread the seasoned cauliflower in a single, even layer on the prepared baking sheet. Be sure not to overcrowd the pan, or they will steam instead of roast. Roast for 20-25 minutes, flipping halfway through, until the florets are tender and the edges are deeply golden and crispy.

4. Start the Cream Sauce: While the cauliflower roasts, begin the sauce. In a large skillet or saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

5. Make it Creamy: Pour in the heavy cream. Bring to a gentle simmer, then reduce the heat to low. Let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly.

6. Add the Cheese: Remove the pan from the heat and whisk in the grated Parmesan cheese. Stir continuously until the cheese is completely melted and the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg if using. Taste and adjust seasoning as needed. If the sauce is too thick, you can thin it with a tablespoon of water or chicken broth.

7. Combine and Garnish: Add the hot, roasted cauliflower to the skillet with the cream sauce. Gently toss to coat every floret in the rich sauce.

8. Serve Immediately: Transfer the cauliflower to a serving dish. Garnish generously with fresh chopped parsley and an extra sprinkle of grated Parmesan cheese. Serve hot.

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Chef’s Tips

• For Extra Crispy Cauliflower: Don’t skip flipping the florets halfway through roasting. For an even crispier result, you can place the baking sheet on the bottom rack of the oven for the last 5 minutes of cooking.

• Don’t Burn the Garlic: Garlic can go from fragrant to burnt very quickly. Once you add it to the butter, keep it moving and remove the pan from the heat if it starts to brown too fast before you add the cream.

• Make it a Meal: Add cooked, crumbled bacon or sliced grilled chicken to the skillet with the sauce to turn this side dish into a satisfying main course.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed.

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Nutrition Information

(Per Serving – based on 4 servings)
Note: Nutritional information is an estimate and will vary based on the specific brands and ingredients used.