Most week days are jam packed full and can leave very little time for a home cooked meal. I’m always looking for quick side dishes to round out our meal, so it’s more than just meat and a vegetable. This loaded cauliflower casserole checks all the boxes… easy, quick, satisfying, and delicious!
I paired this with a pizza sausage from our local butcher shop, Bowmans, they handmade all their sausages from locally sourced pork. Not only is it delicious, but it feels good knowing where our food comes from.
Low Carb Loaded Cauliflower
1 large head Cauliflower (cut into small florets) 2 tbsp Butter (melted)
Himalayan pink sea salt Black Pepper 2/3 cup Sour cream
1/4 cup Heavy cream
2 cloves Garlic (minced or crushed)
1 1/2 cup Cheddar cheese (shredded, divided in half)
6 tbsp Crispy Bacon (cooked, divided in half)
1/4 cup Green onions (chopped, divided in half)
Preheat the oven to 450 degrees F.
In a large bowl, toss the cauliflower florets with butter. Season with salt and black pepper.
Transfer the cauliflower to a baking sheet in a single layer. Roast in the oven for 15-20 minutes, until crisp-tender.
Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the bacon bits, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don't oversalt - it will get more salty as the cheese melts later.)
When the cauliflower is finished roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce.
Place cauliflower mixture in a small casserole dish. Top with remaining cheese and bacon bits.
Bake for 5-10 minutes, until the cheese melts. Top with remaining green onions.
Approximate Nutritional Information
Servings: 8
Serving Size: 1/2 cup
Calories: 231
Net Carbs: 4g
Total Carbs: 7g
Protein: 10g
Fat: 18g
Fiber: 3g
Sugar: 3g
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