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!
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.
(more or less, to taste) finely crushed pork skins (pork rinds)
green onion, sliced, for garnish (optional)
How To Make low-carb loaded baked cauliflower
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 saucepot. Lightly saute onion for 1-2 minutes, until soft.
Slowly pour in 1 cup heavy whipping cream.
Add Dijon mustard, stirring the 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.
Drain cauliflower. 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 for 15-20 minutes, until bubbly. If the 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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