CHEDDAR BACON RANCH ROASTED CAULIFLOWER
This super easy low-carb side is loaded with all of your favorite flavors! The crispy bits of bacon and cheese pair perfectly with tender, keto-friendly cauliflower!
Provided by Farmlife DIY
Categories Side Dishes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Remove the stems from the cauliflower and slice so you have as many flat edges as possible. Add the cauliflower to a mixing bowl and toss with the olive oil and ranch seasoning. Reserve the cheddar and bacon for later.
- Line a baking sheet with parchement paper and place the cauliflower in a single layer, do not over crowd your pan.
- Roast 20 minutes. Remove from the oven and sprinkle with cheddar and bacon.
- Roast an additional 5-10 minutes until it reaches your desired crispness.
Nutrition Facts : Calories 181 calories, Carbohydrate 6.3 grams carbohydrates, Cholesterol 17.4 milligrams cholesterol, Fat 15.6 grams fat, Fiber 2.1 grams fiber, Protein 5.7 grams protein, ServingSize 3/4 cup, Sodium 246 milligrams sodium, Sugar 2.2 grams sugar
ROASTED BACON CHEDDAR CAULIFLOWER
What a great way to jazz up roasted cauliflower! The combination of herbs and cheese plus utilizing bacon grease when baking makes this cauliflower very flavorful. Crumbled bacon and more cheese take this low carb side dish over the top. We bet everyone will eat their veggies when they try this recipe!
Provided by Sandy Smith
Categories Vegetables
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375°. Fry bacon. Save bacon grease.
- 2. Combine in a medium bowl thyme, Parmesan cheese, garlic salt, pepper, oil, and leftover bacon grease. Add raw cauliflower and mix well.
- 3. Once coated, place the mixture on a foil-covered large rimmed baking sheet.
- 4. Sprinkle with seasoned salt and bake 30 minutes or until lightly browned. Remove from the oven.
- 5. In a separate bowl, mix cooked bacon (broken into bits) and cheddar cheese.
- 6. Top roasted cauliflower with cheese mix and let stand 10 minutes before serving to allow the cheese to melt. If the cheese is not melting properly, you can also place the dish back in the oven to let the cheese melt or microwave until completely melted.
BACON-CHEDDAR CAULIFLOWER CHOWDER
A quick, low-carb chowder. This soup is wonderfully smooth and filling, and thoroughly enjoyed at my house. Serve as is, or garnish with green onion or parsley.
Provided by Jessica Willis
Categories Soups, Stews and Chili Recipes Chowders
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
- Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
- Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
- Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
- Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 9.6 g, Cholesterol 52.8 mg, Fat 16.8 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 9.3 g, Sodium 796.4 mg, Sugar 5 g
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