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Keto Cauliflower Baked Ziti Recipe

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★★★★★

4.8 from 83 reviews

A delicious keto-friendly twist on traditional baked ziti, featuring roasted cauliflower florets in place of pasta, layered with savory Italian sausage marinara, creamy ricotta, and a blend of melted cheeses for a low-carb, comforting casserole.

Ingredients

Scale

Cauliflower

  • 2 heads Cauliflower (cut into bite-sized florets)
  • 1/4 cup Olive oil
  • 3/4 tsp Sea salt
  • 1/4 tsp Black pepper

Sausage Marinara

  • 1 tbsp Olive oil
  • 1 lb Italian sausage
  • 4 cloves Garlic (minced)
  • 1 1/2 cups Marinara sauce
  • 2 tsp Italian seasoning

Cheeses

  • 1 1/2 cups Whole milk ricotta cheese
  • 1 1/2 cups Parmesan cheese (shredded)
  • 2 1/2 cups Mozzarella cheese (shredded)

Instructions

  1. Roast Cauliflower: Preheat the oven to 425°F (218°C). Line two baking sheets with foil or parchment paper. In a large bowl, toss the cauliflower florets with 1/4 cup olive oil, sea salt, and black pepper until evenly coated. Spread the cauliflower in a single layer across the prepared baking sheets. Roast for about 25 minutes, turning or rotating the pans halfway through, until the cauliflower is nicely browned.
  2. Prepare Sausage Marinara: While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a cast iron skillet over medium-high heat. Add the Italian sausage, breaking it apart with a spatula. Cook for 8-10 minutes until browned and fully cooked. Create a well in the center of the sausage, add the minced garlic, and sauté for about 1 minute until fragrant. Stir the garlic into the sausage mixture. Add marinara sauce and Italian seasoning, then simmer for 2-3 minutes until thick and bubbly. Season with salt and pepper to taste.
  3. Assemble Casserole: Once the cauliflower is roasted, reduce oven temperature to 400°F (204°C). In a 9×13 baking dish, layer half of the roasted cauliflower in a single layer. Dollop half of the ricotta cheese over the cauliflower, then sprinkle with half of the shredded Parmesan. Spread half of the sausage marinara over the cheese, then top with half of the shredded mozzarella. Repeat this layering process with the remaining cauliflower, ricotta, Parmesan, sausage marinara, and mozzarella cheese.
  4. Bake: Place the assembled casserole in the oven and bake for 10-15 minutes, until the cheeses are melted and the top is golden and bubbly.

Notes

  • Serving size is approximately 1 cup, or 1/12th of the casserole.
  • Store leftovers in the refrigerator for 3-4 days.
  • This dish reheats well in a 350°F oven or microwave.
  • For meal prep, you can roast the cauliflower and prepare the sausage marinara ahead of time, then assemble and bake when ready.
  • You can freeze the baked ziti for 2-3 months; thaw overnight in the fridge before reheating.

Keywords: keto baked ziti, cauliflower baked ziti, low carb casserole, keto dinner, Italian sausage casserole, cauliflower recipe

Find it online: https://bakedbylisa.com/keto-cauliflower-baked-ziti-recipe/