An important note is to make sure your cauliflower is very well drained before adding it to the casserole or you’ll end up with a bland, watery sauce. so be sure to dry out your cauliflower as much as possible before mixing it with the sauce.
This is the perfect low carb vegetarian main meal or side dish, but you could also add cooked chicken or shrimp to this recipe to make it even more hearty and turn it into a delicious one pot meal the whole family will love.
Yield: 8 generous 1 cup servings
8 cups cooked cauliflower florets, well drained
2 cups vodka sauce (see below)
2 Tbsp. heavy (double) whipping cream
2 Tbsp. melted butter
1/3 cup grated Parmesan cheese
1/2 tsp kosher salt
1/4 tsp ground black pepper6 slices Provolone (or mozzarella) cheese
1/4 cup fresh basil, chopped
1. Combine the cauliflower, vodka sauce, heavy (double) whipping cream, butter, Parmesan cheese, kosher salt, and black pepper in a large bowl and toss to coat well.
2. Transfer into a 9 x 13 baking dish (or equivalent) and top with slices of Provolone (or mozzarella) cheese.
3. Bake in a preheated 375 degree (F) oven for 30 – 40 minutes or until the casserole is bubbling and the cheese is completely melted.
4. Remove from the oven and let it rest for about 10 minutes.
Nutrition info per serving:
The vodka's function is, ostensibly, to release flavours in the tomato that are normally inaccessible; using alcoholic beverages for this purpose is common in Italian cooking, although usually accomplished with wine. It is also an emulsifier, serving to keep the sauce stable, when normally the oil of the cream sauce would react with the acidic tomato sauce to separate from the water in both.
If choosing a shop bought vodka sauce, buy the lowest carb variety available.