Ready in about: 50 minutes | Serves 6
This keto casserole recipe is one of my favorites! The fact is that I am a big fan of Asian cuisine - in particular, wok, teriyaki sauce and the method of cooking stir fry. Of course, I had to give up roasting, but I kept the ingredients and sauce.
Ingredients
1 tsp Ground Ginger
1 tsp Garlic, powder
1 tbsp Rice wine vinegar
3 fl. oz Soy sauce
4 fl. oz Water
1 fl. oz Olive oil
14 oz Cauliflower
2 oz Carrot
4 oz Broccoli
Directions
In a bowl, mix ginger, garlic, and vinegar. Add water and soy sauce.
Add olive oil to the sauce. Stir the sauce thoroughly until it is smooth and thicker.
Put the diced broccoli, diced carrots, and cauliflower in a baking dish.
Pour above all teriyaki sauce, mix, cover with foil and bake in the oven preheated to 356 °F for an hour.
Nutritional info per serving:
Calories: 304 Fat: 19 g. Protein: 25 g. Carbs: 4 g.