This cheesy twice baked cauliflower is a low-carb, delicious alternative to twice baked potatoes and is the perfect side for your favorite low-carb meal.
This cauliflower is called “twice baked” because it tastes amazingly similar to loaded or twice-baked potatoes. It is SO easy and SO delicious! I made it for the first time this weekend, and we all loved it. I’ve eaten it for leftovers twice, and it tastes wonderful reheated.
Since we are trying to eat fewer carbs, I am experimenting with some recipes that cut carbs but don’t compromise on flavor. This recipe fits the bill and is definitely a keeper. I would serve this for company; it is that good.
The recipe uses cruciferous cauliflower instead of potatoes and gets huge flavor and richness from three different cheeses. It is so rich and decadent that one of my daughters said, “Mom, this can’t be healthy.” She may be right if you are on a low-fat diet, as this is not low fat. But if cutting carbs, this is a must try side dish.
Make ahead: This can be made up to the point of baking. Just cover the dish and refrigerate until ready for baking. Once done, this can be kept warm in the oven until serving.
If you try this, please let me hear how you like it. I am so crazy about this dish that it will be on our meal rotation for sure. As always, thanks so much for stopping by. Be blessed, and stay savvy!
- 1 large head cauliflower (I used a bit more than one head)
- 3 TB butter, cut into tiny pieces
- 8 oz. Philadelphia chive & onion cream cheese spread
- 1/2 cup sour cream (light or regular~not fat free)
- 1/4 cup freshly grated Parmesan cheese
- 7-8 slices bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 2 TB salt (for boiling water)
- sea salt & fresh ground pepper to taste
- Garlic salt to taste
- Preheat oven to 350F.
- Cut cauliflower off the core and into large pieces.
- Bring large pot of water and 2 TB salt to boil.
- When water boils, add cauliflower; cover pot and return to boil.
- Once water begins to boil again, set timer for 10 minutes.
- In 10 minutes, cauliflower should be firm tender; if so, remove and drain immediately.
- Sprinkle cauliflower with salt, pepper & garlic salt to taste.
- Place cauliflower in a medium bowl with butter, cream cheese, sour cream, and half of bacon.
- Using potato masher, break cauliflower pieces into small pieces similar to hash browns.
- Use spoon to mix ingredients well.
- Spread cauliflower mixture into glass baking dish sprayed with cooking spray.
- Top with shredded cheddar and remainder of crumbled bacon.
- Bake for 30 minutes or until cheese is melted and top is bubbly and golden.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 220Total Fat 18gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 6gCholesterol 50mgSodium 1756mgCarbohydrates 5gNet Carbohydrates 0gFiber 2gSugar 2gSugar Alcohols 0gProtein 11g