Loaded Cauliflower Bake
This loaded cauliflower bake is a cheesy, keto-friendly side dish that tastes like a classic casserole but keeps things low-carb, healthy, and downright comforting.
Ingredients
- 2 medium heads cauliflower cut into bite-size florets
- 6 slices thick-cut bacon diced
- 1 cup sour cream
- 3/4 cup mayonnaise
- 1 1/2 cups sharp cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 green onions thinly sliced plus extra for garnish
- 2 tablespoons chopped chives or parsley optional
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil.
- Cook cauliflower florets in boiling water for 3–4 minutes until fork-tender. Drain and pat dry.
- Cook diced bacon in a skillet until crispy. Reserve 1 tablespoon bacon fat.
- Whisk together sour cream, mayonnaise, spices, and cheeses in a bowl. Add green onions.
- Toss cauliflower and bacon with the creamy mix. Adjust seasoning as needed.
- Transfer to baking dish, top with cheese and bacon. Bake for 25–30 minutes.
- Let it rest, then garnish with green onions or chives before serving.
Notes
Pat the cauliflower dry to prevent a watery bake. Let the bake rest before slicing for firmer cheese. Customize toppings to your preference.
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