Low-Carb Cauliflower Brain Bake (Print Version)
Golden cauliflower bake with creamy cheddar and beet swirls for a creative, low-carb side.
# Ingredients:
→ Main Produce
01 -
1 large head cauliflower
02 -
1 medium roasted beet, pureed
→ Dairy
03 -
1 cup shredded cheddar cheese
04 -
1/2 cup heavy cream
05 -
2 tablespoons unsalted butter
→ Oils and Vinegars
06 -
3 tablespoons olive oil
07 -
1 teaspoon apple cider vinegar
→ Seasonings
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon garlic powder
10 -
Salt and black pepper, to taste
→ Garnish
11 -
Fresh thyme or parsley, for garnish
# Steps:
01 -
Preheat the oven to 400°F (200°C).
02 -
Place the whole cauliflower on a baking sheet. Coat thoroughly with olive oil, smoked paprika, garlic powder, salt, and black pepper.
03 -
Roast the cauliflower uncovered for 45 to 55 minutes, until tender when pierced with a fork and golden in color.
04 -
In a saucepan over medium heat, melt unsalted butter. Add heavy cream, then whisk in shredded cheddar cheese until the sauce is smooth.
05 -
Combine the roasted beet with apple cider vinegar and blend until a smooth puree forms.
06 -
Arrange the roasted cauliflower on a serving platter. Drizzle generously with cheese sauce and streak the beet puree across the surface to create a ‘brain fold’ effect.
07 -
Top with fresh thyme or parsley and serve immediately while hot.
# Notes:
01 -
The beet puree adds both color and subtle earthy flavor, enhancing the presentation for festive occasions.