Baked Cauliflower Ziti {Keto-Friendly}

This delicious Cauliflower Ziti has been on my dinner table at least once or twice a month for this entire year.  If you are wanting to cut back on your carb intake, cutting out pasta is a great way to do that.  But, just because you cut out pasta, doesn't mean you have to miss out on your favorite recipes.  There are some great alternatives to pasta.  For this recipe, I use steamed cauliflower.  It adds the perfect texture to this delicious casserole.

My family loves this recipe.  I love it too, because it's super simple to make and it tastes great leftover.  You can even prepare it ahead of time and keep it in the fridge until you are ready to bake.  

It's creamy, cheesy and super hearty.  Right when you remove it from the oven, it will seem a little watery, but as it cools, it will thicken, so don't worry about that.  The flavor is incredible and it's such a comforting dish and will be perfect to have on hand during these cold Winter months.  

You might also like:

Easy Baked Ziti with Cottage Cheese

Creamy Roasted Red Pepper Maccaroni

Tomato Alfredo Pasta with Grilled Chicken

Garlic Parmesan Breadtwists

Cheesy Stuffed Garlic Parmesan Breadsticks

Baked Cauliflower Ziti {Keto-Friendly}

(Printable Recipe)

1 Lb. ground beef

1/2 a large yellow onion, chopped (about 3/4 cup)

2 cloves garlic, minced

salt and pepper

1 pinch red pepper flakes

2 Tbl. tomato paste

1 tsp. oregano

1 (28 oz.) can crushed tomatoes

1 large head cauliflower, cut into florets, steamed for 5 minutes

3/4 c. Ricotta cheese

2 c. Mozzarella cheese, shredded

1/2 c. Parmesan Cheese, grated

In a large skillet over medium heat, brown the ground beef; season with salt and pepper.  Add the chopped onion and saute until onion is tender.  Add the garlic and saute for 30 more seconds.  Add the red pepper flakes, tomato paste, oregano and the can of crushed tomatoes.  Season with more salt and pepper.  Reduce heat and simmer for 15 minutes.  Stir in the steamed cauliflower (I have a microwave steamer that I use for five minutes).  

In a greased 9x13-inch baking dish, spread out 1/2 of the cauliflower mixture.  Top with 1/2 of the Ricotta, Mozzarella and Parmesan cheese.  Then, top with the remaining cauliflower mixture and then the remaining Ricotta, Mozzarella and Parmesan cheese.  Bake in a 375 degree preheated oven, uncovered, for about 25 minutes.  It should be bubbly and the cheese should be starting to brown.  It might look slightly watery, but it thickens as it cools.  Makes 5-6 servings.  

Slightly adapted from: Simply Stacie