If you are looking for a tasteful yet low in carb dish, try Loaded Cauliflower Bake. Though low in carbs, this dish offers flavors from cauliflower florets, bacon, and Italian and cheddar cheeses. A juicy puree of buttermilk, butter, and garlic elevates the dish, creating a delicious fusion. Baked to perfection, it offers an alternative to traditional comfort food. This side dish is not only flavorful but also very easy to prepare. Perfect for various occasions, its low-carb profile makes it a versatile and satisfying addition to any meal. Enjoy a tasteful and comforting experience without the guilt.
INGREDIENTS ;
6 cups cauliflower florets
½ cup bacon, cooked and chopped
1 tbsp unsalted butter
⅓ cup buttermilk
1 tbsp fresh chives, chopped
2 garlic cloves, minced
¼ cup Italian cheese, shredded
¼ cup cheddar cheese, shredded
¼ tsp Black pepper
¾ tsp salt
HOW TO MAKE THIS LOADED CAULIFLOWER BAKE:
Step 1. Pour water into a pot over medium-high heat and bring to a boil; add cauliflower florets and allow them to simmer for approximately 15 to 20 minutes or until tender.
Step 2. Once the cauliflower is cooked, carefully drain the hot water and return the cauliflower to the pot.
Step 3. Grease an 8” x 8” casserole dish with a spritz of cooking spray.
Step 4. Add butter, garlic, buttermilk, and a sprinkle of salt and pepper to the pot containing cauliflower.
Step 5. Blend the mixture using a hand blender until consistent and smooth puree.
Step 6. Add fresh chives on top of the puree and scoop the mixture into the prepared casserole dish, ensuring an even distribution using a spatula.
Step 7. Sprinkle Italian cheese and cheddar cheese evenly over the top, followed by a layer of chopped bacon.
Step 8. Place the dish into the preheated oven at 350 degrees and bake for 10 minutes until the cheese melts and starts to bubble.
Step 9. Once ready, carefully remove the casserole from the oven. Allow it to cool for a moment, then serve.
LOADED CAULIFLOWER BAKE
This side dish is not only flavorful but also very easy to prepare.
Ingredients
- 6 cups cauliflower florets
- ½ cup bacon, cooked and chopped
- 1 tbsp unsalted butter
- ⅓ cup buttermilk
- 1 tbsp fresh chives, chopped
- 2 garlic cloves, minced
- ¼ cup Italian cheese, shredded
- ¼ cup cheddar cheese, shredded
- ¼ tsp Black pepper
- ¾ tsp salt
Instructions
1. Pour water into a pot over medium-high heat and bring to a boil; add cauliflower florets and allow them to simmer for approximately 15 to 20 minutes or until tender.
2. Once the cauliflower is cooked, carefully drain the hot water and return the cauliflower to the pot.
3. Grease an 8” x 8” casserole dish with a spritz of cooking spray.
4. Add butter, garlic, buttermilk, and a sprinkle of salt and pepper to the pot containing cauliflower.
5. Blend the mixture using a hand blender until consistent and smooth puree.
6. Add fresh chives on top of the puree and scoop the mixture into the prepared casserole dish, ensuring an even distribution using a spatula.
7. Sprinkle Italian cheese and cheddar cheese evenly over the top, followed by a layer of chopped bacon.
8. Place the dish into the preheated oven at 350 degrees and bake for 10 minutes until the cheese melts and starts to bubble.
9. Once ready, carefully remove the casserole from the oven. Allow it to cool for a moment, then serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 120Total Fat: 8gCarbohydrates: 6gProtein: 5g
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