Cauliflower Mayonnaise Bake Recipe

About this recipe

A rich and satisfying keto-friendly baked egg casserole, perfect for dinner. This dish combines creamy mushrooms, a tangy sauce, and a crunchy topping for a delightful low-carb meal.

Ingredients

• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 400 g Cauliflower
• 85 g Hellmann'S Creamy Mayonnaise
• 300 g Nutty Yogi Almond Flour (With Skin)
• 125 g Mooz Butter Garlic & Herbes

Instructions

1. 1. Preheat the oven to 400°F (moderately hot).
2. 2. Slice 1 head of cauliflower into florets and arrange them in a lightly greased casserole dish.
3. 3. In a small saucepan over low heat, combine 1/4 cup of unsweetened almond milk, 1/2 cup mayonnaise, and stir until smooth and warmed gently, ensuring the mixture is well combined but not cooked.
4. 4. Add the cauliflower florets to the sauce and mix well.
5. 5. Pour the sauce evenly over the cauliflower in the casserole dish.
6. 6. In a small bowl, mix 6 tablespoons almond flour with 2 tablespoons melted butter to create a crumb topping.
7. 7. Sprinkle the almond flour crumb mixture evenly over the casserole.
8. 8. Bake in the preheated oven for 10 minutes or until the topping is golden brown and crisp.
9. 9. Remove from the oven and let cool slightly before serving. Enjoy your keto-friendly dinner!