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.