This Keto Vegetarian Casserole Recipe is a delicious cheese and cauliflower rice bake with a tasty, rich creamy sauce loaded with melty cheese.
![Keto Vegetarian Casserole in a casserole dish.](https://www.myketokitchen.com/wp-content/uploads/2020/12/Keto-Vegetarian-Casserole.jpg)
This low carb vegetarian bake also make an excellent side dish for other keto dishes.
This Keto Vegetarian Bake recipe makes 4 serves. 1 serving has 5g net carbs.
Keto Vegetarian Casserole Ingredients
![Keto Vegetarian Casserole Ingredients simmering in a frying pan.](http://www.myketokitchen.com/wp-content/uploads/2020/12/Keto-Vegetarian-Casserole-Ingredients.jpg)
- 2 tablespoons of Olive Oil
- 3 cups of Cauliflower Rice, raw or frozen
- ½ teaspoons of Garlic Powder
- ½ teaspoon of Salt
- ½ teaspoon of White Pepper, ground
- 1 cup of Keto Marinara Sauce
- ⅓ cup of Heavy Cream
- ½ cup of Cherry Tomatoes halved
- ¼ cup of Oregano, chopped
- 1 cup of Mozzarella Cheese, shredded
- ½ cup of Cheddar Cheese, shredded
How to Make Keto Vegetarian Casserole
![Keto Vegetarian Casserole on a white plate with a forkful being lifted.](http://www.myketokitchen.com/wp-content/uploads/2020/12/How-to-make-Keto-Vegetarian-Casseroles.jpg)
- Preheat your oven to 220C/430F.
- Place a large nonstick frying pan over high heat, add the oil, cauliflower rice, garlic powder, salt and pepper. Saute for 3-4 minutes.
- Add the marinara sauce, mix well and bring to a simmer, then add the cream and tomatoes.
- Simmer for 2-3 minutes before turning off the heat and stirring through the oregano and half the mozzarella.
- Spoon the mixture into a casserole dish and smooth out the top.
- Top with the remaining mozzarella and the cheddar cheese.
- Bake for 10-15 minutes, until the cheese is melted and golden brown.
- Serve immediately, topped with a little extra oregano, if desired.
![Keto Vegetarian Casserole in a casserole dish.](https://www.myketokitchen.com/wp-content/uploads/2020/12/Keto-Vegetarian-Casserole-300x300.jpg)
Keto Vegetarian Casserole Bake Recipe
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Ingredients
- 2 tablespoons Olive Oil
- 3 cups Cauliflower Rice raw or frozen
- ½ teaspoons Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon White Pepper ground
- 1 cup Keto Marinara Sauce
- ⅓ cup Heavy Cream
- ½ cup Cherry Tomatoes halved
- ¼ cup Oregano chopped
- 1 cup Mozzarella Cheese shredded
- ½ cup Cheddar Cheese shredded
Instructions
- Preheat your oven to 220C/430F.
- Place a large nonstick frying pan over high heat, add the oil, cauliflower rice, garlic powder, salt and pepper. Saute for 3-4 minutes.
- Add the marinara sauce, mix well and bring to a simmer, then add the cream and tomatoes.
- Simmer for 2-3 minutes before turning off the heat and stirring through the oregano and half the mozzarella.
- Spoon the mixture into a casserole dish and smooth out the top.
- Top with the remaining mozzarella and the cheddar cheese.
- Bake for 10-15 minutes, until the cheese is melted and golden brown.
- Serve immediately, topped with a little extra oregano, if desired.
Video
Nutrition
![A serving of Keto Vegetarian Bake on a plate.](http://www.myketokitchen.com/wp-content/uploads/2020/12/Keto-Vegetarian-Bake-Recipe.jpg)
How To Store Keto Vegetarian Casserole
Store leftover Keto Vegetarian Casserole in the fridge for up to 4 days or freeze for up to 3 months.
Looking for more tasty Keto Vegetarian Recipes? Try our;
- Keto Eggplant Parmesan
- Keto Mushroom Risotto
- Keto Halloumi Cauliflower Couscous Salad
- Keto Asian Noodle Salad
To make a larger batch of this Keto Vegetarian Casserole recipe adjust the servings above.
This was absolutely amazing! It was like lasagna! This one is a keeper. Love the recipe. Thanks for sharing.
Thank you so much for the feedback, Lisa. Glad you like it.