Low-Carb Loaded Baked Cauliflower
This dish serves four as a filling lunch, or eight as a side-dish.
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- head of cauliflower - washed and cut into florets
- 1 Tbsp
- 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
- 1/2 tsp
- black pepper
- 3/4 c
- (more or less, to taste) finely crushed pork skins (pork rinds)
- green onion, sliced, for garnish (optional)
1Steam 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.
2While 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.
3Stir in 2 cups shredded cheddar, stirring until melted and smooth. Remove from heat.
4Stir in bacon pieces, salt and pepper. Add cauliflower and stir to coat.
5Pour 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.)
6Bake 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.
7If desired, garnish with chopped scallions (green onions). Serve hot.