Keto White Wine and Cheddar Cauliflower Cheese Casserole
Rich and flavorful, this Keto White Wine and Cheddar Cauliflower Cheese recipe is inspired by traditional English Cauliflower Cheese; it makes the perfect side dish to any number of things!
Ingredients
- 1 largehead cauliflower (cut into bite-sized florets)
- 1 tablespoonunsalted butter
- 1 smallonion (diced)
- 1 largeclove garlic (crushed)
- ¼ cup60 ml dry white wine
- ¾ cup180 ml chicken bone broth or vegetable stock
- 3 oz85 g cream cheese, at room temperature
- 12 oz340 g sharp white cheddar cheese, shredded
- 1 teaspoonworcestershire sauce
- 1 teaspoondijon mustard
- ¼ teaspoonsalt
- ⅛ teaspoonblack pepper
- olive oil spray
- fresh herbs (such as basil, for garnish)
Directions
- 1
Add the cauliflower to a 5-quart pot and cover just to the top with water. Cover the pot, bring to a boil, and then boil until fork-tender, about 5 minutes. Drain well.
- 2
Heat the butter in a large skillet over medium heat. Add the onion and cook until starting to soften, about 3 minutes, and then add the garlic and cook 30 seconds more, stirring constantly. Add the wine and cook until reduced by 3/4. Add the broth and bring up to a simmer and whisk in the cream cheese until smooth. Whisk in the shredded cheddar a handful at a time until fully incorporated, and then whisk in the Worcestershire, Dijon, salt, and pepper.
- 3
Carefully puree the cheese mixture in a blender or using an immersion blender. Stir the cheese and cauliflower together.
- 4
Preheat the oven to 425F. Lightly spray the inside of a 2.5-quart casserole dish with olive oil. Pour the cauliflower/cheese mixture into the dish and bake until bubbling throughout, about 20 minutes. Broil for a couple minutes if desired.
- 5
Serve warm topped with fresh herbs if desired.