Low-Carb Loaded Baked Cauliflower

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Serves: 8 as a side dish; 4 for a hearty lunch
Prep Time:
Cook Time:
Cooking Method: Bake


1 head of cauliflower - washed and cut into florets
1 Tbsp butter
1/2 small onion, finely chopped
1 tsp tangy dijon mustard
2 c shredded cheddar cheese
1 c heavy whipping cream
1/2 jar(s) hormel real 50% less fat bacon bits (or pieces)
1 tsp salt
1/2 tsp black pepper
3/4 c (more or less, to taste) finely crushed pork skins (pork rinds)
1 green onion, sliced, for garnish (optional)

The Cook

Rhonda White Recipe
Cooked to Perfection
PORT ORANGE, FL (pop. 56,048)
Member Since May 2013
Rhonda's notes for this recipe:
My meat-and-potato guys missed their baked potatoes when we started a low-carb lifestyle, so I whipped up this quick-and-easy replacement dish, and we decided we like it even more than a boring baked potato!

This dish serves four as a filling lunch, or eight as a side-dish.

Let me know what you think of it!
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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.
While cauliflower steams, melt butter over medium heat in a heavy-bottomed 2-quart sauce pot, and lightly saute onion for 1-2 minutes, until soft. Slowly pour in 1 cup heavy whipping cream. Add dijon mustard, stirring mixture well. Reduce heat if necessary to prevent scorching.
Stir in 2 cups shredded cheddar, stirring until melted and smooth. Remove from heat.
Stir in bacon pieces, salt and pepper. Add cauliflower and stir to coat.
Pour into a buttered or olive-oil coated 2-quart casserole dish. Dust the top with crushed pork rinds. (No need to butter the pork rinds, as their natural oils will brown and crisp them nicely.)
Bake at 350 degrees in preheated oven for 15-20 minutes, until bubbly. If top begins to over-brown, you may cover it loosely with aluminum foil.
If desired, garnish with chopped scallions (green onions). Serve hot.


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user Rhonda White RhondaFL - Sep 18, 2013
Rhonda White [RhondaFL] has shared this recipe with discussion group:
Low-Carb and Lovin' It!
user Bob Cooney firemanbob59 - Sep 18, 2013
Thanks for posting... PINCHED and Shared... :)
user Sharon Colyer Cmom02 - Sep 18, 2013
Thanks for posting this recipe Rhonda! I am a diabetic, so low-carb is good for me.
user LaVonna Guimard Fllavonna - Sep 18, 2013
My family has gone low carb and we enjoy any new recipes to give a good variety of low carb eating.

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