This Keto Crab Cauliflower Casserole is a dish that combines the best of Italian flavors with the health benefits of a ketogenic diet. Originating from the coastal regions of Italy, where fresh seafood is abundant, this unique recipe showcases the rich and delicate flavors of crab, paired with creamy cauliflower, melted cheese, and a medley of vegetables. Not only does it satisfy your taste buds, but it also offers a low-carb, high-fat option that fits perfectly into a ketogenic lifestyle.
Ingredients
Cauliflower
- 1 medium-sized cauliflower cut into florets
Crab and Vegetable Mixture
- 250 g crab meat cooked and shredded
- 1 cup mixed vegetables diced (such as bell peppers, zucchini, and cherry tomatoes)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
Salt and Pepper
- salt to taste
- pepper to taste
Garnish
- fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Steam or boil the cauliflower florets until tender but still slightly firm. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the mixed vegetables to the skillet and cook for 3-4 minutes until they start to soften.
- Add the shredded crab meat, dried oregano, red pepper flakes (if desired), salt, and pepper. Stir well to combine all the ingredients. Cook for an additional 2-3 minutes.
- In a separate bowl, mix the mozzarella cheese and grated Parmesan cheese.
- Layer half of the cauliflower florets evenly in a baking dish. Spoon half of the crab and vegetable mixture over the cauliflower. Sprinkle half of the cheese mixture on top. Repeat the layers with the remaining ingredients.
- Drizzle the heavy cream over the top layer, ensuring it seeps into the dish.
- Bake in the preheated oven for 25-30 minutes or until the cheese is golden and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.
