This keto cauliflower alla vodka casserole recipe is hearty and satisfying, but without the carbs and gluten in a traditional penne alla vodka.
If you’re making your vodka sauce from scratch (this is my favorite recipe), it’s the perfect way to use up some of those ripe, summer tomatoes – but you can also use a good quality store bought sauce like I did for expediency (read: get it into your face faster!)
Mr. Hungry and I have always been huge fans of Penne alla Vodka and have eaten it in some of the best restaurants in New York, including the very exclusive Rao’s in Harlem thanks to a friend who works for someone with a table there (everything we ate that night was amazing by the way.)
After going low carb and gluten free, Penne alla Vodka is one of the things I miss most when we eat out at Italian restaurants now. Mr. Hungry orders it often still and it’s hard for me to resist every time – if I’m being honest sometimes I don’t, but I usually regret it the next day.
Anyway, this low carb penne alla vodka casserole recipe using cauliflower to stand in for the pasta is a surprisingly good substitute – just as hearty and satisfying as the real thing in my opinion. I added loads of Parmesan cheese and I think it really makes it, so don’t skimp there and use a good quality cheese for the best flavor.
Another 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. I microwaved my cauliflower, which dries it out nicely, but even then I could have let it drain in a colander after cooking for a bit.
In fact I wish I had, because the next day I had to drain some liquid out of the casserole that had leached out of the cauliflower overnight. Still delicious, just diluted a little – 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.
Even Mr. Hungry was surprised at how good it smelled – he made the statement “you can’t smell the cauliflower at all” which is high praise because the man really detests cauliflower in all forms and can’t even stand the smell of it when I cook it for myself.
If I could actually get him to eat it then I’d really be celebrating, but…baby steps.
This is definitely one of my best low carb cauliflower recipes to date, and that’s saying something because the Pepperoni Pizza Cauliflower Casserole and Jalapeno Popper Cauliflower Casserole recipes are both really popular here on IBIH.
I expect this amazing cauliflower recipe to jump to the front of the pack pretty quickly though and I’m looking forward to hearing your feedback in the comments if you try it!
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Cheesy Cauliflower alla Vodka Casserole – Low Carb
- Total Time: 40 minutes
- Yield: 8 generous 1 cup servings 1x
- Diet: Diabetic
Description
This penne alla vodka recipe uses cauliflower instead of pasta to make it low carb and gluten free. Easy and delicious, it’s just as good as the real thing!
Ingredients
- 8 cups cooked cauliflower florets, well drained
- 2 cups vodka sauce
- 2 tablespoons heavy whipping cream
- 2 tablespoons melted butter
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 slices Provolone cheese
- 1/4 cup fresh basil, chopped
Instructions
- Combine the cauliflower, vodka sauce, heavy whipping cream, butter, Parmesan cheese, kosher salt, and black pepper in a large bowl and toss to coat well.
- Transfer into a 9 x 13 baking dish (or equivalent) and top with slices of Provolone (or mozzarella) cheese.
- Bake in a preheated 375 degree (F) oven for 30 – 40 minutes or until the casserole is bubbling and the cheese is completely melted.
- Remove from the oven and let it rest for about 10 minutes.
- Top with chopped fresh basil and serve.
Notes
Approx. nutrition info per serving: 214 calories, 14g fat, 6g net carbs, 12g protein
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Keto Side Dish
- Cuisine: Italian American
Nutrition
- Serving Size: 1 cup
- Calories: 214
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
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Cathy Dineen says
Amazing Italian fix while on Keto!
Cathy D says
This recipe is excellent and fixes the need for an Italian dish on Keto. Thanks, love your recipes!
Mellissa Sevigny says
8 cups cooked cauliflower is called for. Your two heads must have been much more than that for this to turn out dry. Follow the recipe exactly next time and measure your ingredients and I’m sure you’ll have better results.
Claudia Vaglica says
I made this with rotisserie chicken and it was good. But I made it again last night with Italian sausage and it was fantastic! The seasoning in the sausage gave the casserole so much flavor. I made it with one pound of Italian sausage, but next time I think I’ll use 1.5 pounds (husband is a carnivore). Big hit in the family. Thanks for this recipe!
Brandy says
Did you cook the sausage first? Or was it raw? Thanks!
Jess says
Hi,
Looks like a great recipe! One question – why pre-cook the cauliflower beforehand? 30+ minutes in a 375 degree oven should be enough to roast raw cauliflower.
Thanks!
Lynn says
Where do you find Vodka sauce ? I live in Canada. Not sure where I would find this.
Lynn says
Ok, I did find the vodka sauce and made this over the holidays and man oh man, it was a hit at my house. What a wonderful idea to use cauliflower instead of pasta. Now i can have a second serving without the guilt ! :)
Franklin Vilcsek says
What is the portion size?
You left that off of the nutritional info
Mickie Gross says
I roasted the cauliflower w/salt, pepper, minced garlic (25 mins @ 440). Browned 1# italian sausage. Mixed it all up with shredded SMOKED provolone. And served w/red pepper flakes. YUMMMM! I have saved literally every recipe you have posted in the past 3 months!
Nadine Bukovic says
I was thinking of roasting the cauliflower too. Smoked provolone and red pepper flakes – yes!!
Hawkce541 says
Absolutely yummy. I made the sauce as per the link provided and it is great. I don’t know if the vodka added any favor or if it’s just fun to say that there’s vodka in it. I added three cubed chicken breasts for a little more substance and my picky 14 y/o daughter even ate two plates full even though it was “a little too spicy.” I could eat this all of the time.
Barbara says
If you add shrimp, would you saute it first or add it uncooked to the casserole so that it cooks in the oven?