Low Carb Loaded Baked Cauliflower Recipes

LOW-CARB LOADED BAKED CAULIFLOWER

Steps:

• 1. Steam cauliflower florets in about 1/2 inch of water in a covered dish in the microwave about 6 minutes or until slightly tender. Preheat oven to 350 degrees.
• 2. While cauliflower steams, melt butter over medium heat in a heavy-bottomed 2-quart saucepot. Lightly saute onion for 1-2 minutes, until soft.
• 3. Slowly pour in 1 cup heavy whipping cream.
• 4. Add Dijon mustard, stirring the mixture well. Reduce heat if necessary to prevent scorching.
• 5. Stir in 2 cups shredded cheddar, stirring until melted and smooth. Remove from heat.
• 6. Stir in bacon pieces, salt, and pepper.
• 7. Drain cauliflower. Add cauliflower and stir to coat.
• 8. Pour into a buttered or olive-oil coated 2-quart casserole dish.
• 9. Dust the top with crushed pork rinds. (No need to butter the pork rinds as their natural oils will brown and crisp them nicely.)
• 10. Bake for 15-20 minutes, until bubbly. If the top begins to over-brown, you may cover it loosely with aluminum foil.
• 11. If desired, garnish with chopped scallions (green onions). Serve hot.

LOW-CARB, TWICE-BAKED CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a saucepan of water to a boil. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes. Drain well and transfer cauliflower to a large bowl. Mash, using a potato masher, leaving some chunks.
• Reserve 1/2 cup Cheddar cheese and 1 tablespoon bacon bits. Mix remaining Cheddar cheese, remaining bacon bits, cream cheese, sour cream, green onions, butter, salt, and pepper into the mashed cauliflower in the bowl. Transfer mixture to an 8-inch square baking dish. Sprinkle reserved Cheddar cheese and bacon bits on top.
• Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.