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Loaded Cauliflower

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This is one of those recipes like Egg Loaf that I kept seeing all over Instagram. I decided to share this because most of the recipes were, well, exclusively on Instagram, making it hard to figure out where they were when you need them. I paired this dish with Ranch Spiced Steak for a quick, keto-friendly meal.

This recipe makes 6 servings and each serving has 300 calories and 5g net carbs.

As with other recipes, I calculated the macros by plugging them into MyFitnessPal. I also double check the “matched ingredients” to make sure that the calorie counts and carb counts match the ingredients that I am using.

 
An easy recipe for loaded cauliflower that is the keto-friendly and a low-carb substitute to loaded baked potatoes
An easy recipe for loaded cauliflower that is the keto-friendly and a low-carb substitute to loaded baked potatoes
 

Ingredients

  • 1.25 lb cauliflower head, cut into florets

  • 6 green onions, chopped into the green and white parts

  • 2 tbsp salted butter

  • 3 garlic cloves, minced

  • 2 oz cream cheese

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper

  • 1.5 tsp ranch seasoning (optional)

  • 1 cup heavy cream

  • 2 cups cheddar cheese, grated

  • 4 slices of cooked, sugar-free Butcher Box bacon, crumbled

  • Olive Oil for roasting the cauliflower

  • Dollops of sour cream (optional)

Directions

  1. Preheat the oven to 425 degrees

  2. Toss the cauliflower with ~2 tbsp of olive oil then add it to a baking sheet. Roast the cauliflower on a baking sheet for 25 minutes. The cauliflower will get tender and some parts will brown up.

  3. While the cauliflower is roasting, make the cheese sauce: Add butter, the white parts of the green onions, and the garlic cloves to a skillet on medium heat. Sauté until the onions are translucent (~3 minutes)

  4. Add heavy cream, cream cheese, salt, ranch seasoning (if you’re using it), and pepper to the skillet with the onions, garlic and butter. Turn the heat to medium low and continue to cook until the cream cheese is melted. Stir in 1.5 cups of the cheddar cheese to finish the cheese sauce.

  5. Mix the cheese sauce and the roasted cauliflower, then add it to a baking dish. Top it with the remaining cheddar cheese and roast for an additional 20 minutes, or until the cauliflower is tender.

  6. Top the baked cauliflower, with some dollops of sour cream, the green parts of the green onions, and the crumbled bacon.

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