This easy Low Carb Keto Pesto Chicken Cauliflower Casserole is a creamy, cheesy, and flavorful dinner that’s perfect for busy nights! With tender roasted cauliflower, shredded chicken, and a rich pesto sauce, it’s a comforting yet healthy meal. You can use store-bought or homemade pesto for extra freshness. Ready in just 35 minutes!
Ingredients Needed
- 1 large head cauliflower (approx. 600g / 1.3 lb), cut into florets
- 1 tbsp olive oil
- 450g / 1 lb shredded cooked chicken
- 180ml / ¾ cup basil pesto
- 60ml / ¼ cup heavy cream (double cream) or coconut cream
- 120g / 1 cup shredded mozzarella cheese, divided
- Sea salt, to taste
- Black pepper, to taste
- Fresh basil, cut into ribbons for garnish (optional)
How To Make Low Carb Keto Pesto Chicken Cauliflower Casserole
- Preheat the oven: Preheat to 200°C (400°F). Lightly grease a 23×33 cm (9×13 in) casserole dish.
- Roast the cauliflower: Toss the cauliflower florets with olive oil and season lightly with sea salt and black pepper. Spread evenly in the casserole dish and roast for 15-20 minutes, stirring halfway through, until crisp-tender.
- Lower the oven temperature: Reduce to 180°C (350°F).
- Combine the ingredients: Add the shredded chicken and half of the shredded mozzarella to the roasted cauliflower.
- Make the sauce: In a small bowl, mix the basil pesto and cream. Pour evenly over the casserole and mix well to coat everything.
- Top and bake: Sprinkle the remaining mozzarella cheese over the top. Return the dish to the oven and bake for 10-15 minutes, until the cheese is melted and bubbly.
- Garnish and serve: If desired, top with fresh basil ribbons before serving.
Recipe Tips
- Roast the cauliflower properly: Don’t skip roasting! It removes excess moisture and gives the casserole a better texture. If the cauliflower is too soft, the dish may turn watery.
- Use fresh pesto for the best flavor: Store-bought works, but homemade basil pesto adds a fresher, richer taste. If using jarred pesto, choose one with quality ingredients.
- Don’t overbake the casserole: Once the cheese is melted and bubbly, remove it from the oven. Overbaking can dry out the chicken and make the cauliflower too mushy.
- Adjust the cream to your liking: If you want a richer sauce, add a little extra heavy cream. For a lighter version, use less or swap it for coconut cream.
- Let it rest before serving: Let the casserole sit for 5 minutes after baking. This helps the sauce thicken and makes it easier to serve without falling apart.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover casserole cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Let the casserole cool completely, then wrap it tightly or store it in a freezer-safe container. Freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating in the oven at 180°C (350°F) until warmed through.
- Reheat: Preheat the oven to 180°C (350°F). Place the casserole in an oven-safe dish and cover with foil to prevent drying. Bake for 10-15 minutes until heated through.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 563 kcal
- Total Fat: 40.6g
- Saturated Fat: 3g
- Cholesterol: 31mg
- Sodium: 106mg
- Potassium: 162mg
- Total Carbohydrate: 11.8g
- Dietary Fiber: 4.7g
- Sugars: 4g
- Protein: 41.7g
Check out More Recipes:
- Low Carb Keto Instant Pot Fajitas
- Low Carb Keto Ground Beef Zucchini Skillet
- Low Carb Keto Chicken Stir Fry Recipe
Low Carb Keto Pesto Chicken Cauliflower Casserole
Description
This easy Low Carb Keto Pesto Chicken Cauliflower Casserole is a creamy, cheesy, and flavorful dinner that’s perfect for busy nights! With tender roasted cauliflower, shredded chicken, and a rich pesto sauce, it’s a comforting yet healthy meal. You can use store-bought or homemade pesto for extra freshness. Ready in just 35 minutes!
Ingredients
Instructions
- Preheat the oven: Preheat to 200°C (400°F). Lightly grease a 23×33 cm (9×13 in) casserole dish.
- Roast the cauliflower: Toss the cauliflower florets with olive oil and season lightly with sea salt and black pepper. Spread evenly in the casserole dish and roast for 15-20 minutes, stirring halfway through, until crisp-tender.
- Lower the oven temperature: Reduce to 180°C (350°F).
- Combine the ingredients: Add the shredded chicken and half of the shredded mozzarella to the roasted cauliflower.
- Make the sauce: In a small bowl, mix the basil pesto and cream. Pour evenly over the casserole and mix well to coat everything.
- Top and bake: Sprinkle the remaining mozzarella cheese over the top. Return the dish to the oven and bake for 10-15 minutes, until the cheese is melted and bubbly.
- Garnish and serve: If desired, top with fresh basil ribbons before serving.
Notes
- Roast the cauliflower properly: Don’t skip roasting! It removes excess moisture and gives the casserole a better texture. If the cauliflower is too soft, the dish may turn watery.
- Use fresh pesto for the best flavor: Store-bought works, but homemade basil pesto adds a fresher, richer taste. If using jarred pesto, choose one with quality ingredients.
- Don’t overbake the casserole: Once the cheese is melted and bubbly, remove it from the oven. Overbaking can dry out the chicken and make the cauliflower too mushy.
- Adjust the cream to your liking: If you want a richer sauce, add a little extra heavy cream. For a lighter version, use less or swap it for coconut cream.
- Let it rest before serving: Let the casserole sit for 5 minutes after baking. This helps the sauce thicken and makes it easier to serve without falling apart.
Low Carb Keto Pesto Chicken Cauliflower Casserole
