Description
A creamy, cheesy keto-friendly fall dinner made with riced cauliflower and pumpkin purée—perfect for cozy, low-carb comfort food.
Ingredients
4 cups riced cauliflower (fresh or thawed frozen, moisture squeezed out)
¾ cup pumpkin purée (not pie filling)
1 tbsp butter or olive oil
¼ cup cream, milk, or unsweetened almond milk
1½ cups shredded sharp cheddar (divided)
½ tsp garlic powder
¼ tsp smoked paprika
Salt & pepper to taste
Instructions
1. Preheat oven to 375°F and grease your baking dish or ramekins.
2. Squeeze moisture from cauliflower using a clean towel.
3. Steam or sauté cauliflower until just tender.
4. In a bowl, mix pumpkin purée, cream, butter, garlic powder, paprika, salt, and 1 cup cheddar.
5. Fold in cauliflower until well coated.
6. Transfer mixture to baking dish, top with remaining cheese.
7. Bake 20 minutes or until golden and bubbly.
8. Broil for 2 minutes if you want a crispy top.
9. Cool slightly and serve.
Notes
Use mini pumpkins or ramekins for presentation.
Add cooked protein like chicken or turkey to make it a full meal.
Stores well refrigerated for 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg