Butternut Squash and Cauliflower Casserole
This keto casserole, courtesy of recipe developer Chelsea Cohen of SlimFast, proves that you don’t have to give up comfort foods just because you’re on the keto diet.
- 2 c. butternut squash cubed
- 1 large head cauliflower cut into florets
- 4 cloves garlic minced
- 1 1/2 c. Parmesan cheese divided
- 1 oz. heavy cream
- 3/4 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. dried thyme
Preheat oven to 350 degrees Fahrenheit.
In a large pot, steam squash, cauliflower, and garlic cloves until tender, 5 to 7 minutes.
Drain vegetables very well in a colander, shaking to remove any excess water, and then transfer half to a food processor. Puree until smooth and transfer to a large bowl, then repeat with remaining vegetables.
Stir half of the Parmesan, the cream, salt, pepper, and dried thyme.
Transfer pureed vegetables to a 3 to 4 quart glass or ceramic baking dish and spread out smoothly.
Top with remaining Parmesan and bake for 30 minutes.
Turn broiler on high and broil 5 minutes to brown topping.