Loaded Creamy Cauliflower Casserole - Keto and Low Carb
All the flavors of a classic loaded baked potato blended with cauliflower and baked with cheddar cheese!
- 1 head of cauliflower cut into small pieces
- 1 cup shredded cheddar cheese divided
- 1/2 cup mascarpone cheese
- 4 slices of uncured bacon cooked and crumbled
- 1/4 cup sour cream
- 2 tablespoons grass-fed butter
- 1 teaspoon garlic salt
- 1/4 teaspoon salt
- Salt and Pepper to taste
- Chopped parsley for garnish
Preheat oven to 450F.
Add the cauliflower to a microwave-safe bowl, cover with a paper plate and cook in the microwave for 10 minutes or until tender. Drain well and pat with paper towels pressing gently to dry. It's important to make sure it's dry so that it doesn't get watery when you bake it.
Add to the bowl of a food processor. Add in all the remaining ingredients except for the bacon and half the cheddar cheese. Pulse until smooth and creamy.
Pour the mixture into a butter baking dish that's been sprayed with nonstick spray. Top with the remaining cheddar cheese and bake for 10 minutes or until the cheese is melted and slightly golden. Top with the crumbled bacon and garnish with chopped fresh parsley.
Allow to cool slightly before serving.
Calories: 218kcal | Carbohydrates: 5g | Protein: 8g | Fat: 20g | Saturated Fat: 13g | Fiber: 2g | Sugar: 2g