Loaded Baked Cauliflower

This one, I had to admit, had me skeptical. If you've missed a loaded baked potato, you'll be supremely happy with the keto version. Warning, it makes a LOT so be prepared to share or save as leftovers. This would be great to accompany your favorite protein like steak, grilled/rotisserie chicke, or a roast.

INGREDIENTS:

• 1 large head of cauliflower, cut into bite-sized florets

• 1 cup sour cream

• 4 oz cream cheese, softened

• 1 ½ cups shredded cheddar cheese

• ½ cup shredded mozzarella cheese

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp smoked paprika

• Salt and black pepper, to taste

• 6 strips of bacon, cooked and crumbled

• 3 green onions, thinly sliced

• 2 tbsp chopped fresh parsley (optional, for garnish)

DIRECTIONS:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Cook Cauliflower: Steam or boil the cauliflower florets for 5–7 minutes until just tender. Drain well and pat dry with a clean towel to remove excess moisture.

3. Prepare Cheese Sauce: In a large mixing bowl, combine the sour cream, cream cheese, 1 cup of cheddar cheese, mozzarella cheese, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Mix until smooth and creamy.

4. Combine and Assemble: Fold the cooked cauliflower florets into the cheese mixture, ensuring they are well-coated. Transfer the mixture to the prepared baking dish and spread it out evenly.

5. Top with Bacon and Cheese: Sprinkle the remaining ½ cup of cheddar cheese over the top, followed by the crumbled bacon.

6. Bake: Place the dish in the preheated oven and bake for 20–25 minutes, or until bubbly and golden on top.

7. Garnish and Serve: Remove the bake from the oven and let it rest for a few minutes. Sprinkle with green onions and parsley before serving

This recipe makes a large casserole dish worth of loaded baked cauliflower. My serving suggestion is 1 cup.

MACRO INFO:

361 Calories, 17g Prot, 27g Fat, 10g Net Carbs