Keto Cauliflower Casserole Recipe

People with keto diet usually avoid casserole due to its high carbs content caused by the starches added. Don’t worry. This modified casserole recipe is keto-friendly. It is low carb since we substitute the rice or potato with cauliflower. We include chicken, cheese, and salsa verde to keep the Mexican flavor.

This low-carb keto cauliflower casserole recipe is inexpensive and easy to make. It only contains 5g carbs per serving.


  • 2 Chicken breast diced up into 1/2” cubes
  • 12oz Chorizo
  • 3–12oz. bag of steamed cauliflower
  • 8 oz. cream cheese
  • 1 cup mozzarella cheese
  • 12 oz Salsa Verde
  • 2 tablespoons cilantro
  • 3 cups monterey jack cheese
  • 1 tablespoon olive oil

Taco seasoning:

  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon cumin


  1. Preheat oven to 350 degrees.
  2. In a large skillet, add 1 tablespoon of olive oil, diced chicken, and 1 tablespoon of our homemade taco seasoning. Cook on medium heat for 6-7 minutes until the chicken is no longer pink on the inside. Remove chicken and place in a small bowl and set aside.
  3. In the same skillet, add 12oz. of chorizo without the casing and cook while stirring occasionally so it does not stick for around 8 minutes. Once fully cooked, drain and set aside in a small bowl.
  4. Microwave 3 bags of cauliflower per directions on the label. Once all 3 bags are cooked, dump in a 9×13 casserole dish.
  5. In a large bowl add cooked chicken, chorizo, cream cheese, mozzarella cheese, salsa verde, and cilantro. Mix until everything is well combined.
  6. Pour salsa verde mixture over cauliflower. Top with Monterey jack cheese and place in the oven for 20-30 mins. Once the cheese on top has melted, you can remove it from the oven.
  7. Serve with all your favorite taco toppings. Enjoy!

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