This cauliflower perogie casserole recipe is a family favorite full of delicious cheesy goodness. Add it to your low carb menu planning or keto diet today!
You do not have to follow a ketogenic lifestyle to find this Cauliflower Perogie Casserole Recipe perfectly rich and flavourful. I simply cannot get over how amazingly delicious this dish is. Seriously, the whole family is sure to love it, I promise. This casserole will quickly become a family favorite in your house as it has in mine.
Be sure to check out my Keto Back to Basics Course if you would like to learn more about finding success on keto.
I love, love, love perogies and have often made my own classic homemade perogies with flour and cheese filling. But when I discovered my new ketogenic lifestyle I thought that perogies would be a thing of the past.
Not so! This cauliflower perogie casserole combines all of the decadent flavours of my homemade perogies all in one dish. These keto perogies taste just like the real thing!
I was inspired to create this dish when I witness my friend Tamara making a huge perogie casserole to feed all of our volunteers who helped with the Living Nativity last year. She simply used store bought, frozen perogies, layered them onto a sheet pan and topped them with a cream sauce, mennonite sausage and cheese before baking.
The smell coming out of the church kitchen that day was divine! My immediate thought was “how can I make this keto?!”
After some trial and error I have come up with a keto inspired cauliflower perogie casserole that I can safely say rivals Tamara’s original recipe.
Too busy to make this right away?! Pin it for later! Pin this dish to your favorite recipe board on Pinterest and it’ll be waiting for you when you’re ready.
How to make this cauliflower perogie casserole:
Ingredients:
- 1 head of cauliflower, cooked
- 300g mennonite sausage, sliced
- 1 yellow onion, sliced
- 5 Tbsp butter
- 10 Tbsp almond flour
- 1 cup heavy cream
- Salt and pepper
- 1 cup tex mex cheese, shredded
- 2 green onion stalks, diced
Directions:
- Cook a head of cauliflower until al dente, drain and chop into bite sized pieces.
2. In a medium frying pan, saute onion and sausage over medium heat until onion is opaque.
3. Melt butter in a sauce pan over medium heat, add almond flour whisking constantly until combined. Tip: coconut flour can be substituted for almond, we found 8 Tbsp to be enough. Add cream to the sauce pan, mix well and bring to a boil stirring frequently. Remove from heat when the mixture begins to boil and thicken. Add salt and pepper to taste.
4. Place cauliflower in a 9×11″ baking dish. Squeeze out excess water from the cauliflower with a paper towel. Top with onion, sausage and pour cream sauce overtop.
5. Sprinkle entire dish with shredded Tex Mex cheese (or Mozzarella cheese) and bake at 350 for 20 mins.
6. Top with green onions and serve. Or add bacon bits and a side of sour cream for even more perogie flavour!
Tips for keto cooking:
- Find low carb substitutions for your current favorite recipes. Like cauliflower instead of perogies and radishes instead of potatoes.
- Maintain a healthy balance of protein and fats. Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
- Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
- Find recipes that you love, like this Bacon Cheeseburger Casserole, Taco Bake and Hamburger Soup, and use them in your weekly rotation.
- Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.
Be sure to cook the cauliflower before combining it with the remaining ingredients. This is key in giving this casserole it’s rich, creamy texture.
When first developing this recipe I tried baking the dish with raw cauliflower and was left with a soggy mess, not what I was looking for at all. Cooking the cauliflower before hand allows for it to soak up some of the cream sauce and prevents it from being too liquidy upon baking.
The final result is a delicious keto casserole that is a crowd pleaser with the whole family. Be sure to add this cauliflower perogie casserole recipe to your menu planning!
If you love this easy keto recipe, please give it a five star review and help me share it on Facebook and Pinterest!
My friend Jen, at Tatertots and Jello, is also sharing a delicious low carb cauliflower recipe today! Be sure to check out her Veggie Grill Packs with Topping Bar.
Cauliflower Perogie Casserole Recipe
This cauliflower perogie casserole recipe is a family favorite full of delicious cheesy goodness. Add it to your low carb menu planning!
Ingredients
- 1 head of cauliflower, cooked
- 300g mennonite sausage, sliced
- 1 yellow onion, sliced
- 5 Tbsp butter
- 10 Tbsp almond flour
- 1 cup heavy cream
- Salt and pepper
- 1 cup tex mex cheese, shredded
- 2 green onion stalks, diced
Instructions
- Cook cauliflower until al dente, drain and chop into bite sized pieces.
- Melt butter in a sauce pan over medium heat, add almond flour whisking constantly until combined.
- Add cream to the sauce pan, mix well and bring to a boil stirring frequently. Remove from heat when the mixture begins to boil and thicken. Add salt and pepper to taste.
- In a medium frying pan, saute onion and sausage over medium heat until onion is opaque.
- Place cauliflower in a 9x11" baking dish. Top with onion, sausage and pour cream sauce overtop.
- Sprinkle entire dish with shredded cheese and bake at 350 for 20 mins.
- Top with green onions and serve.
Nutrition Information:
Yield: 6 servings Serving Size: 1Amount Per Serving: Calories: 548Total Fat: 51gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 119mgSodium: 688mgCarbohydrates: 10gFiber: 4gSugar: 5gProtein: 16g
A delicious low carb meal for the whole family.
This cauliflower perogie casserole recipe is a family favorite full of delicious cheesy goodness. Add it to your low carb menu planning!
AMAZING!!
This really does taste like perogies and I’ve made it twice this past month. Feels like a cheat and so nice to be able to have one of my favourite meals again but keto friendly. Thanks Heather!
Thanks so much! I’m glad that you enjoy it <3
Mmmmm! This was sooooo good! We loved it. How I miss pierogis. I know there are keto pierogi recipes but they sound like a lot of work! The only change I made to this was adding cheese to the white sauce.
So glad that you liked it <3
This looks so good Heather! I can’t wait to make it!! I pinned it to my keto low-carb board to share :)
xoxo
Thanks so much Jen!!
Made this in a hurry when I came home from groceries today and what a hit!! I did cook mine at 375 because I like a nice brown top but of course that’s a personal choice. I think that the MOST AMAZING thing about this recipe is the fact that it has a white sauce that tastes FANTASTIC!! Who knew you could made a white sauce with almond flour…probably LOTS of people know but I certainly didn’t; it’s a game changer for me for sure and I’ve been ‘keto-ing’ for two years now! So thanks for sharing. I’m going to try your smoked salmon recipe next…going to try doing part of it in my air fryer to see how that goes. It’s bear time in my neck of the woods and think that salmon in the smoker might just put them over the top at this time of the year 😬
I’m so glad to hear that you loved it! Thank you for sharing your tip to cook it a little longer. Let me know how the smoked salmon recipes goes – it’s bear season here too but thankfully we don’t get them in the yard lol
So yummy! I roasted chunks of cauliflower instead of boiling or steaming to remove the moisture. It adds a smoky nuttiness to the dish. In the rotation!
Love that idea! I’m so glad you liked it <3