This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

You might think that you’re sick of cauliflower or have tried it all, but this Crack Cauliflower is so good, you’ll fall in love with it all over again!

Super-yummy and easy too, this is a delicious way to prepare cauliflower, and we’ve been eating it this way long before cauliflower became so popular.

HOw to Make Keto Crack CAuliflower

Start with fresh cauliflower; frozen cauliflower just won’t work for this recipe. Then, make a sauce from butter, mustard – Dijon if you have it, white wine (optional), lemon juice, and garlic.

Don’t worry, there isn’t enough wine to throw off the carb count, and it does add much-needed flavor and acidity. Besides, there’s just something so classic and oh-so-delicious about the combination of wine, butter, and mustard.

Toss all that together with the cauliflower which you’ve cut into large bite-size pieces, then roast it on a sheet pan with raised sides to catch all the liquid.

• 

• 

Roast the Crack Cauliflower in a hot oven (about 425-F) until it starts getting brown and caramelized. Toss it halfway through cooking to get brown toasty bits on the other side.

Roasting cauliflower transforms this humble veggie from something that can be kind of nasty-tasting, to a culinary delight. Slightly nutty in flavor while still retaining a crunch (don’t overcook it!), and smothered in that crave-worthy sauce, man, it’s all you need for a home-cooked dinner.

What To Serve with This Keto Side Dish Recipe

I’ve served Crack Cauliflower with all sorts of meats and sides.

But, this is a flavor-heavy dish, so you don’t want to serve it with other big flavors. Bacon-wrapped pork tenderloin, sausage, Beef Kefta Kabobs, and even fish will go swimmingly with Crack Cauliflower. I wouldn’t serve it with anything else saucy, or the flavors could clash.

Get Creative with Crack Cauliflower

And, this cauliflower dish can be jazzed up with a few other ingredients, to change things up a bit. Here are a few that I’ve used:

• 2 tbsp drained and chopped capers
• 2 tbsp grated Parmesan cheese
• 1/2 cup diced tomato

Chef’s Tips

• Fresh garlic can go green in the presence of an acid like lemon juice or white wine, so don’t be freaked out! It’ll still taste great.
• Use fresh, not frozen, cauliflower for this recipe.
• Don’t have Dijon? Use regular mustard.
• If you use unsalted butter, you will have to add a touch more salt to the recipe.

Does Crack Cauliflower Freeze?

Yes, you can freeze this keto side dish recipe. However, it won’t come out quite as good as eating it fresh from the oven.

To freeze it, wrap it tightly in a freezer-friendly plastic bag squeezing out as much of the air as possible. Freeze it for up to three months.

Thaw it in the fridge overnight or in the microwave if you’re pressed for time. Heat it in a microwave-safe dish until warm, or roast it in a 425-F oven for just a few minutes until it is warmed through.

Frozen and thawed cauliflower will give off some extra liquid, so don’t be alarmed if this seems a bit watery when you thaw and reheat it.

Like This? Also Try:

• Steakhouse Creamed Spinach
• Skillet Cabbage with Bacon and Garlic
• Roasted Broccoli
• and be sure to check out my cookbook page!