Keto Vegetarian Caprese Casserole

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    40 min

  • ready time

    ready time

    50 min

Keto Vegetarian Caprese Casserole

Are you tired of boring vegetarian Keto recipes? Here is one easy casserole recipe that turns what is commonly referred to as a bland vegetable, cauliflower, into a delicious baked meal. This Caprese casserole has seriously become one of our favorite Keto vegetarian casserole recipes. It is simple to make and tastes amazing. This Keto caprese casserole will surely impress your family and friends at your next dinner, even those who do not like cauliflower!

How do you make this Keto caprese casserole?

Start by baking the seasoned cauliflower florets until they are slightly charred. In a saucepan, make the creamy tomato sauce and season with red chili flakes, salt, and black pepper. Then, stir in the baked cauliflower, shredded mozzarella cheese, chopped tomatoes, and fresh basil into the creamy tomato mixture. Pour the mixture into a baking dish, and top with more tomatoes and fresh basil. Lastly, bake until the cheese is bubbly and golden. Serve warm with more fresh basil and a wedge of lemon.

How do you store this Keto vegetarian caprese casserole?

This casserole dish can be prepared ahead of time and stored to be enjoyed later. To store, allow the casserole to cool down completely. Then, wrap the casserole dish with aluminum foil (do this in 2 layers to avoid any leakage when storing). Transfer the casserole to the refrigerator for 3-5 days. Alternatively, once the casserole has cooled down, scoop it out and transfer it to an airtight container, and store it in the refrigerator. Reheat the casserole in a preheated oven in the casserole dish or in the microwave for about 30 seconds in the airtight container.

How do I customize this Keto vegetarian casserole recipe?

This caprese casserole can be customized in a couple of ways. For vegetable lovers, feel free to add in as many low-carb vegetables as you like. Vegetables that would work well in this casserole include eggplant, zucchini, carrots, mushrooms, and peppers. For a protein source, add in some crumbled tofu to make it more filling. Adding different types of cheeses can also enhance the flavors of this dish. Once baked, sprinkle some crumbly cheese, such as cottage cheese or freshly grated parmesan cheese on top before serving.

  • Net Carbs

    5.3 g

  • Fiber

    4.3 g

  • Total Carbs

    9.7 g

  • Protein

    6.5 g

  • Fats

    17 g

203 cals

Keto Vegetarian Caprese Casserole

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Cauliflower


    1 medium - head - 5" to 6" diameter

  • Extra virgin olive oil

    Extra virgin olive oil

    2 tbsp

  • Tomato sauce

    Tomato sauce

    0.5 cup

  • Tomato paste

    Tomato paste

    1 tbsp

  • Heavy Whipping Cream

    Heavy Whipping Cream

    0.25 cup

  • Crushed Red Pepper Flakes

    Crushed Red Pepper Flakes

    0.5 tsp

  • Salt


    0.5 tsp

  • Black pepper

    Black pepper

    0.5 tsp

  • Mozzarella cheese, whole milk

    Mozzarella cheese, whole milk

    0.5 cup, grated

  • Tomato raw (includes cherry, grape, roma)

    Tomato raw (includes cherry, grape, roma)

    6 cherry

  • Basil


    0.25 cup

Recipe Steps

steps 6

50 min

  • Step 1

    Preheat the oven to 450F/220C. Grease the casserole dish with olive oil and line a baking sheet with parchment paper. Cut the cauliflower into florets and arrange them in a single layer on the baking sheet. Drizzle the 2 tbsp olive oil, and season with ¼ tsp salt and ¼ tsp black pepper. Bake for 30 minutes until the cauliflower is slightly charred.
    Step 1
  • Step 2

    Shred the mozzarella cheese, chop the basil, and slice the tomatoes. Add the tomato sauce and paste in a saucepan over low heat. Once heated, add the heavy cream, red chili flakes, ¼ tsp salt, and ¼ tsp black pepper. Stir to combine and remove from the heat.
    Step 2
  • Step 3

    Add baked cauliflower, half of the mozzarella cheese, half of the tomatoes, and ¼ cup of chopped basil into the tomato mixture. Stir to coat everything together evenly, then pour the mixture into the casserole dish. Spread the mixture using a spatula to create an even layer.
    Step 3
  • Step 4

    Top with the remaining mozzarella cheese and chopped tomatoes. Lower the oven temperature to 350F/180C before putting the casserole into the oven. Bake for 30 minutes until the cheese is completely melted and the tomatoes slightly wilted.
    Step 4
  • Step 5

    To get a golden color on the cheese, turn on the broiler setting and broil for about 2 minutes until the cheese is bubbly and has got a golden color. Remove the casserole from the oven and allow it to cool down slightly for 5 minutes.
    Step 5
  • Step 6

    Garnish with 1 tbsp chopped basil. Serve warm with a wedge of lemon. Store leftovers in the refrigerator in an airtight container for 3-5 days.
    Step 6

Comments 5

  • Pan

    Pan a year ago

    Looks Amazing! I think I'd like to try and add chicken!! I'll give it a 5 star just cause I can tell be the ingredients it's a winner!

    • RousingArugula686282

      RousingArugula686282 a year ago

      What can I substitute for heavy cream?

      • StupendousKetone467581

        StupendousKetone467581 a year ago

      • Uprincon

        Uprincon a year ago

        You can try coconut cream. It has a slight coconut taste —I like the one from Trader Joe’s— but with all the other ingredients here it may not be noticeable.

      • recipewriter

        recipewriter a year ago

        You can use coconut milk or a combination of cream cheese and almond milk,