low-carb loaded baked cauliflower

Name: Low-Carb Loaded Baked Cauliflower
Prep time: 10 min
Cook time: 20 min
Yield: 8
Cuisine: Southern
Ingredients: 1 - head of cauliflower, washed and cut into florets; 1 tablespoon(s) butter; 1/2 - small onion, finely chopped; 1 teaspoon(s) tangy Dijon mustard; 2 cup(s) shredded cheddar cheese; 1 cup(s) heavy whipping cream; 1/2 jar(s) Hormel real 50% less fat bacon bits (or pieces); 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 3/4 cup(s) (more or less, to taste) finely crushed pork skins (pork rinds); 1 - green onion, sliced, for garnish (optional)

(4 RATINGS)

1.55K Pinches 14 Photos

Rhonda White

PORT ORANGE, FL

Updated on Oct 9, 2019

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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Low Carb Loaded Baked Cauliflower cooked until golden brown.

Blue Ribbon Recipe

Need a low-carb side dish? Well, this is a fantastic cauliflower one. It's super hearty and creamy. The cheese sauce and bacon bits really do make this taste like a baked potato casserole. Crushed pork rinds on top cook until golden and adds nice texture. When hot out of the oven the cheese sauce is a little thin but thickens as it cools. This is a great low carb side dish for any occasion.

— The Test Kitchen

prep time 10 Min

cook time 20 Min

method Bake

yield 8 as a side dish; 4 for a hearty lunch

Ingredients

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

How To Make low-carb loaded baked cauliflower

Step 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.

Step 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.
Step 3

Slowly pour in 1 cup heavy whipping cream.
Step 4

Add Dijon mustard, stirring the mixture well. Reduce heat if necessary to prevent scorching.
Step 5

Stir in 2 cups shredded cheddar, stirring until melted and smooth. Remove from heat.
Step 6

Stir in bacon pieces, salt, and pepper.
Step 7

Drain cauliflower. Add cauliflower and stir to coat.
Step 8

Pour into a buttered or olive-oil coated 2-quart casserole dish.
Step 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.)
Step 10

Bake for 15-20 minutes, until bubbly. If the top begins to over-brown, you may cover it loosely with aluminum foil.
Step 11

If desired, garnish with chopped scallions (green onions). Serve hot.
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