Lowcarb Loaded Baked Cauliflower Recipe @pinch

Need a low havecarb side dish? Well, this is a fantastic cauliflower one. It is 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. My meat haveand havepotato guys missed their baked potatoes when we started a low havecarb lifestyle, so I whipped up this quick haveand haveeasy 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!

low carb loaded baked cauliflower
Prep time: Cook time:
Recipe Cuisine: Southern Recipe Category: Vegetables Yield: 6 Servings
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)
Intructions :
  • 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.

Rated 5/5 based on 93 Reviews

Keyword : low card-loaded-baked cauliflower-Southern

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