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Keto Side Dishes

Cauliflower with Dijon Sauce

Sometimes a simple side dish can truly tie a meal together, and this keto cauliflower with Dijon sauce does just that. I love how the tangy mustard and melted cheddar transform plain cauliflower into something special. It’s ready in minutes, making it perfect for busy weeknights.

10 min Prep time 10 min Cook time 20 min Total time 4 Servings 340 Calories
Cauliflower with Dijon Sauce

Ingredients

  • head cauliflower, separated into florets
  • /2 cup mayonnaise
  • /4 cup Dijon mustard
  • cup shredded sharp Cheddar cheese

Instructions

  1. Step 1

    I start by breaking the cauliflower into bite-sized florets and placing them in a microwave-safe dish. Cover with plastic wrap and poke a few vents with a knife—this lets steam escape and prevents sogginess. Microwave on high for 5 to 7 minutes, until the florets are fork-tender. While that cooks, whisk the mayonnaise and Dijon mustard in a small bowl until smooth. Once the cauliflower is done, carefully remove the plastic (watch out for hot steam!) and pour the Dijon mixture over the top. Use a spoon to spread it evenly, letting it seep into the crevices. Then, sprinkle the shredded sharp cheddar generously over the sauce. Pop the dish back into the microwave for about 2 minutes, just until the cheese is bubbly and melted. Give it a minute to settle before serving. The result is a creamy, tangy, cheesy side that pairs wonderfully with grilled meats or roasted chicken.

Chef's Tip

I like to brighten the sauce with a tiny squeeze of lemon juice—it cuts through the richness. Also, grating your own cheddar from a block melts far smoother than packaged shreds, which often have anti-caking agents.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave, adding a splash of water if the sauce thickens too much. A quick stir halfway through helps distribute the heat.

Variation Tips

For a heartier side, mix in cooked crumbled bacon before melting the cheese. Swap the cheddar for Gruyère and add fresh thyme for an elegant variation. Pair it with roasted chicken or pan-seared salmon. If you like a bit of heat, add a pinch of cayenne to the mustard sauce.

Frequently Asked Questions