Ingredients:

  • 6 cups Cauliflower Florets (steamed or roasted until very tender)
  • ½ cup Sweet Potato Purée (unsweetened, for flavor and color)
  • 4 Tbsp Unsalted Butter (melted)
  • ½ cup Heavy Cream (Double Cream)
  • 2 Large Eggs (lightly beaten)
  • ½ cup Keto Sweetener (e.g., Erythritol/Monk Fruit Blend)
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Ginger
  • ½ tsp Salt (Fine sea salt)
  • For the Topping:
  • ¾ cup Pecan Halves or Pieces (roughly chopped)
  • 3 Tbsp Unsalted Butter (melted)
  • ¼ cup Keto Brown Sugar Substitute
  • ½ tsp Ground Cinnamon
  • ½ tsp Xanthan Gum (Optional, for binding)

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish. Steam or boil the cauliflower florets until they are fork-tender (10-12 minutes).
  2. Transfer the cooked cauliflower to a colander and let it drain for 5 minutes. This is crucial: Press firmly with a spoon or tea towel to remove all excess moisture.
  3. Transfer the well-drained cauliflower and the sweet potato purée to a food processor or high-speed blender. Process until absolutely smooth, stopping to scrape down the sides as needed.
  4. In a separate large bowl, whisk together the melted butter, heavy cream, and eggs. Add the sweetener, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until the sweetener dissolves.
  5. Combine the processed vegetable purée with the flavoured liquid mixture. Stir well until completely smooth and homogenous. Taste and adjust sweetness if necessary.
  6. Prepare the topping: In a small bowl, combine the chopped pecans, brown sugar substitute, cinnamon, and xanthan gum (if using). Pour the 3 Tbsp of melted butter over the mixture and toss until evenly coated and crumbly.
  7. Pour the filling into the prepared casserole dish, spreading it evenly. Sprinkle the pecan topping evenly over the filling.
  8. Bake for 35 to 40 minutes, or until the filling is set (it should not jiggle in the centre) and the topping is deeply golden brown. If the topping browns too quickly, cover lightly with foil.
  9. Remove from the oven and let the casserole rest for at least 15 minutes before serving. This allows the filling to firm up completely for structural integrity.