Keto Hashbrown Casserole – Made With Cauliflower
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This keto hashbrown casserole made with cauliflower is a low-carb version of my family’s potato hash brown casserole and is unbelievably good!
This is the second cauliflower recipe I’ve made that has me believing in the power of cauliflower as the magic substitute for potatoes. And I’m sure you’ll agree once you try it!
You can find that first cauliflower recipe here: Keto “Tater” Tots
Potato hash brown casserole, or “Potato Stuff” as we would call it, has been a Thanksgiving staple for most of my life. But like many of my favorite recipes, the old version did not comply with my new ketogenic lifestyle.
Thankfully, I’m a firm believer that everything can be ketofied, and I didn’t have to look too far for this recipe. Cauliflower has been a low-carb potato substitute for many years. Mash it, rice it, shred it…it’s pretty dang versatile.
I was not an early adopter of the cauliflower craze, but it’s growing on me.
Related: Learn how I convinced my family to go Keto with me.
My Personal Holiday Food Challenge!
For the months of November and December, in honor of all those trying to stay Keto Through the Holiday, I will be posting my favorite holiday food, but ketofied.
Some of the dishes will be new for me, ones I have never ketofied before. I expect some to even be epic failures. But the recipes that are a success, I will certainly share with you.
If all goes well, here are my recipe plans for the months of November and December. As I upload the recipes, I will come back to link them all in the blog posts. If they fail, I will mention that too, or find another recipe.
November Recipes
December Recipes
How to Make Keto “Hashbrown Casserole” With Cauliflower
The original version of this recipe includes a can of Cream of Chicken Soup. Since the canned version uses wheat flour as a thickening agent, I knew it would not work.
I modified my Creamy Chicken Soup recipe (and greatly simplified it) to come up with a keto-approved version of Cream of Chicken Soup.
The soup was super easy to make. I simply sautéed minced garlic and onions in butter until the onions became translucent, then added chicken broth, heavy cream, and xanthan gum and cooked until it thickened. Hardly any time at all!
For the rest of the casserole, I broke out my food processor to shred the cauliflower. You can use pre-riced cauliflower, BUT, if you shred it yourself, you can make sure to shred the stalks too for a better hash brown consistency.
I actually bought two heads of cauliflower, shredded the stalks first, and then only shredded what I needed of the florets, to make a total of 6 cups of shredded cauliflower. The rest of the florets will be used for a loaded cauliflower mash recipe.
Related: Read my family’s keto diet success story.
Once you have your shredded cauliflower, dump it into a large bowl with the rest of the ingredients (homemade cream of chicken soup, sour cream, cheddar cheese, butter, salt, and pepper) and stir it until it is well combined.
The topping is optional, and I’m not 100% sold on it yet, but it added a nice flavor, even if it did not crisp up as I had hoped it would. The original recipe calls for crushed corn flakes, and I haven’t figured out how to mimic that yet.
If you go for it, mix 2 cups of Panko Pork Rind Crumbs with ¼ cup butter, and spread over the top of the “potato” casserole in a 9×13 casserole dish, and bake at 350 degrees F for 45-60 minutes.
If I come up with a better topping solution, I will be sure to come back and edit this recipe. And if you have any ideas for a corn-flake replacement, feel free to comment below and let me know!
The end result really turned out better than expected! Honestly, this was one of the recipes that I thought might fail on me when I tried to ketofy it, but the flavor is totally on point.
As good as it is, I do think there is room for improvement, so I will make changes to the recipe as I tweak it.
Now I have a favor to ask! If you enjoy this keto spinach casserole recipe, please give me a star rating in the recipe card below and share this post on your favorite social media platform.
Keto “Potato” Casserole for Your Holiday Gathering
This hashbrown casserole takes cauliflower to a whole new level!
Ingredients
For the Cream of Chicken Soup:
- 1 tbsp butter
- 1/4 cup onion
- 1 tsp garlic, minced
- 2 cups Chicken Broth
- 1/2 cup heavy cream
- 1 tsp Xanthan Gum
- Salt to Taste
For The "Potato" Cassarole:
- 2 cups Cream of Chicken Soup (recipe above)
- 6 cups cauliflower, shredded
- 1 pint sour cream, 16 oz
- 2 cups cheddar cheese, shredded
- 1/2 cup butter, melted
- 1 tsp salt
- 1/2 tsp pepper
For the topping:
- 2 cups Pork Rind
- ¼ c melted butter
Instructions
To Make the Cream of Chicken Soup:
- Melt the butter in a medium saucepan.
- Add the onion and garlic and saute until onions become translucent.
- Add the chicken broth and heavy cream and bring just to a boil.
- Reduce heat to low then sprinkle in the xanthan and whisk to combine.
- Continue to cook on low heat until the soup thickens. (salt and pepper to taste)
- Remove from heat and set aside and allow to cool.
To Make the "Potatoe" Casserole:
- Combine the prepared cream of chicken soup and the rest of the casserole ingredients (not the topping) and mix well.
- Pour into a greased 9x13 casserole dish and set aside.
- Prepare the topping by stirring the melted butter and Pork Rind Panko together.
- Spread the topping evenly over the casserole.
- Bake at 350 degrees F for 50-60 minutes.
Nutrition Information:
Amount Per Serving: Calories: 291.34Total Fat: 26gSaturated Fat: 14.78gSodium: 422.99mgCarbohydrates: 5.91gFiber: 1.03gSugar: 2.42gProtein: 9.57g
So the cauliflower is not cooked any before assembling the casserole? Does it come out soft after cooking the casserole? Just wondering since so many recipes call for cooking it first. Thanks!
Hey Jan, there is no need to precook it because it will soften during the baking process 🙂
How much sour cream? Your written recipe states 453.6 oz. I’m sure that’s a typo.
Thanks,
Jeri
Hey Jeri. I just learned today my recipe card is glitching some of the measurements. It’s 16 ounces of sour cream for the recipe. Thanks so much for letting me know! I’m working to get this fixed.