This easy, gluten free, cheesy low-carb veggie casserole was inspired from Skinnytaste, Pumpkin Mac and Cheese recipe. I have been drooling since she posted it. However, since I am on a low carb diet I decided to get rid of the pasta and just use the veggies. I also used butternut squash instead of pumpkin and added some chicken sausage and it was AMAZING!
I didn't roast the vegetables, I washed them and placed them in the casserole pan and just poured the butternut squash sauce over it. It's a very satisfying dish, I felt full for hours! and only 20 grams of Carbs!
I poured the sauce over the cauliflower, topped it with cheese and baked it at 400 degrees for 20 minutes, then broiled it for 4 minutes.
This would be a perfect dish for Thanksgiving. It actually smelled like Thanksgiving in my house! It's a perfect combination of vegetables, cheese, squash and the chicken sausage is a bonus! or leave the sausage out and make it a vegetarian dish.
Just look how creamy the sauce is! I used full fat coconut milk because I am dabbling with the ketogenic diet and so this recipe came to 9 smart points but you can totally just replace the coconut milk with fat free milk or even just use more chicken broth in place of the milk, which would bring this recipe to 7 points for a loaded cup. The best part is that it's only 20 Carbs per servings.
This is a nice size casserole. It makes 10 cups but you can easily make half of this. I always make double because I have a growing young man in my house, who tears through my refrigerator at night and I love having left overs!