Baked Caulimac and Cheese

  • Author: Mandy Pagano
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Casserole
  • Method: Baked
  • Cuisine: Southern


  • 20 oz (567 g) frozen cauliflower rice, prepared according to the package directions
  • 2 tbsp (1 oz/28 g) butter, salted
  • 1 1/2 c (12 fl oz/355 ml) heavy cream
  • 3/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • pinch mustard powder
  • 1/4 tsp glucomannan powder
  • 8 oz (227 g) shredded cheddar cheese
  • 4 oz (113 g) sliced cheddar cheese


  1. Preheat oven to 350 degrees F and prepare an 11″x7″ baking dish.
  2. Spread the cooked caulirice evenly in the bottom of the prepared baking dish and set aside.
  3. In a saucepan, melt the butter over medium heat.
  4. Once the butter is melted and foamy, stir in the heavy cream and cook over medium heat until it starts steaming.
  5. Whisk in the seasonings, then sprinkle the glucomannan powder into the heavy cream while whisking thoroughly.
  6. Continue to cook over medium heat until it just starts to thicken. Turn the heat to low.
  7. Add the shredded cheese, a handful at a time, while whisking to melt and combine. When the cheese is all in and melted into the sauce, remove from the heat and pour over the caulirice in the baking dish.
  8. Stir well to distribute the cheese sauce evenly, then smooth the top and lay cheese slices so that they cover most of the casserole.
  9. Bake at 350 degrees F for 20 minutes, or until the cheese on top is good and bubbly.
  10. Remove from the oven and let stand ten minutes before serving.
  11. Enjoy!


Per 1/8 Casserole: 366 cal, 12.7 g protein, 33.2 g fat, 6.2 g carbs, 1.8 g fiber, 4.4 g NET carbs


  • Serving Size: 1/8 casserole