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Loaded Baked Cauliflower

This tastes just like a delicious creamy loaded baked potato. Be sure to not rice the cauliflower too finely for this recipe. I find that a bit of texture adds to its comparability to a baked potato. At only 4-5 g net carbs, this is an excellent side dish to a steak or salmon. This recipe helps to meet the complicated needs of my family. It’s keto, naturally gluten-free, and I can easily prepare some without bacon for my vegetarian child! Enjoy!

Macros Per Serving (recipe makes 4 servings)

  • 6 g total carbs
  • 2 g fiber
  • 28 g fat
  • 12 g protein
  • 326 calories

Ingredients

  • 1 small head cauliflower, riced
  • 2 tbs unsalted butter
  • 4 oz cream cheese, softened
  • 2 tbs sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • pink Himalayan sea salt to taste
  • 2 tsp finely dices chives
  • 3/4 cup grated sharp cheddar cheese
  • 4 strips bacon, cooked and chopped

Directions

  • In an ungreased, non-stick saute pan, on medium heat, saute cauliflower for 5 -10 minutes to dry it out, stirring frequently.
  • Add butter and cream cheese, stirring constantly until melted and well incorporated.
  • Turn off the heat. Add sour cream, garlic powder, onion powder, and salt. Mix together.
  • Place cauliflower in a greased glass baking dish (6 x 6).
  • Sprinkle chives on top of cauliflower.
  • Sprinkle cheese on top.
  • Sprinkle bacon on top.
  • Bake uncovered for at least 10 minutes, or until cheese is melted to your own preference.
  • ENJOY!
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Cauliflower Muffin Bites

Ingredients

  • One medium head cauliflower
  • One cup shredded pepper jack cheese
  • One cup shredded sharp cheddar cheese
  • Olive oil for coating muffin tin

Directions

  • Preheat oven to 350 degrees
  • Using a paper towel, grease a 12-count muffin pan with olive oil
  • Rinse and cut one medium cauliflower and place in a microwaveable container. Heat for 5 minutes. *do not add water
  • Place pepper jack cheese by the finger-ful into each muffin tin. Evenly divide the entire cup between the 12 tins.
  • Add 1/4 cup cooked cauliflower to each muffin tin.
  • Top the cauliflower with the sharp cheddar cheese, evenly dividing the cheese as you did with the pepper jack cheese.
  • Bake for 20 minutes.

Macros

  • 2 g Total Carbs
  • 1 g Fiber
  • 6 g Fat
  • 5 g Protein
  • 84 Calories

I absolutely love the flavor of pepper jack cheese, so I didn’t feel that this recipe needed any seasoning. Add your own style of flavors to make your taste buds happy! It is easy and fast to make after a long day’s work. At only one net carb, you can feast on two or three, if you choose!

This is also an excellent finger food option for a gathering of family or friends! Enjoy!