Twice Baked Cauliflower Casserole Keto Recipe

Twice Baked Cauliflower Casserole Recipe is a play on words, as its ingredients mimic those in a twice-baked potato. This recipe is the epitome of home-cooked comfort food, and it’s on a weekly rotation in our house. I hope you like it as much as we do!

Prep Time: 5 Minutes
Cook Time: 45 Minutes
Yield: 9 Servings
Twice Baked Cauliflower Casserole Recipe

Ingredients for Twice Baked Cauliflower Casserole:

  • 6 slices bacon (see tip)
  • 1 large head cauliflower
  • Salt
  • ½ cup sour cream
  • 4 ounces cream cheese, softened
  • ⅓ cup grated Parmesan cheese
  • ¼ cup chopped green onions, plus extra for garnish
  • 1 teaspoon garlic powder, or 1 or 2 cloves garlic, pressed
  • Pepper
  • 1 cup shredded cheddar cheese

How to Make Twice Baked Cauliflower Casserole:

  1. Fry the bacon in a giant pan over medium heat. Transfer to a paper towel–lined plate, allow to cool, and then chop.
  2. Core the cauliflower and chop the florets into small pieces.
  3. In a large pot of boiling salted water, boil the cauliflower until soft, 15 to 18 minutes for a chunkier texture or 20 to 22 minutes for a super-smooth texture.
  4. Meanwhile, in a giant bowl, combine the sour cream, cream cheese, Parmesan cheese, green onions, garlic powder, and two-thirds of the bacon.
  5. Preheat the oven to 350°F.
  6. Drain the cauliflower well, then pour the cauliflower over the cream cheese mixture in the bowl. Mash with a potato masher or whisk until the consistency is to your liking. Season to taste with salt and pepper.
  7. Spread the cauliflower mixture evenly in an 8-inch sq. casserole dish. Top with the cheddar cheese and remaining bacon.
  8. Bake for fifteen to twenty minutes, till the cheese is melted. Garnish with chopped green onions before serving.

Tip: You can use a small bag of precooked bacon bits or pieces (nitrate-free if possible) instead of frying the bacon if you’re in a hurry!

Per serving:
FAT: 20 g

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