Everyone loves a cheesy side that happens to be healthy and delicious!
If I could eat a loaded baked potato every day, I totally would. There’s something so fulfilling about a fluffy potato stuffed with cheese and bacon (and, it probably doesn’t hurt that it’s topped with even more cheese). While a lot of the ingredients I use to stuff loaded potatoes are Keto-friendly, the potatoes themselves definitely aren’t. They might be a vegetable, but boy do they ever contain a lot of carbohydrates! So, I turned to my trusty swap-in when it comes to creating healthier versions of my favorite comfort classics: cauliflower. This Low-Carb Loaded Cauliflower Casserole will definitely satisfy your cravings for comfort food without packing on the calories.
In addition to being low in carbohydrates, cauliflower is just all-around good for you. It’s full of antioxidants to help fight off cancer-causing free-radicals, it has a ton of vitamin C and K, and it’s chock-full of fiber to keep you feeling full for hours. Using cauliflower in this recipe isn’t just about amping up the nutrition or tasting great, either. The best thing about this recipe is that it only takes 30 minutes to pull it all together, and the prep is super simple. That’s awesome for busy weeknights when it seems impossible to put a healthy dinner on the table.
One Dish, Two Different Results
I love creating recipes that can easily be turned into two different meals. This Low-Carb Loaded Cauliflower Casserole is no different! You can make this recipe one of two ways. The recipe below tells you how to do it the first way (which, happens to be the easier way). But, I’ll also explain how you can take this recipe and turn it into your new favorite mashed cauliflower dish.
Our recipe steps below tell you how to do it the easiest way. You’ll cut the cauliflower into small florets and bake them until they’re tender-crisp before loading ’em up with the toppings. This doesn’t exactly give you the illusion of potatoes because the florets will hold their shape and form. But, you’ll get a ton of chewy texture and delicious flavor! Because this method also happens to be a one-pot meal, it makes cleanup that much easier. Since I’m all about a quick-and-easy meal, this method is my recommendation for weeknight dinners.
How To Turn This Dish Into Loaded Mashed Cauliflower
For those of you who are really, really craving some mashed potatoes, there’s a second option. But, I’ll warn you: It requires the use of extra pots and pans, so clean-up will take longer. Instead of following the first few steps of the recipe, steam your cauliflower florets first. You can do this in the microwave by adding a few tablespoons of water to a microwave safe bowl. Nuke it for 5-8 minutes, depending on your microwave. Or, you can steam the florets the old-fashioned way on the stovetop.
Once your cauliflower is completely tender, add it to the food processor and pulse it until it’s super fluffy. Then, proceed to step 4 by combining the Greek yogurt, lemon juice, and cheddar cheese mixture (saving the chopped bacon until later). Add that mixture to the cauliflower and pulse until the mixture resembles mashed potatoes. Fold in the bacon and proceed with the remaining steps. Congratulations, you just made a Keto-friendly mashed potato substitute!
However you choose to make it, this Low-Carb Loaded Cauliflower Casserole is absolutely delicious. It makes a great stand-alone meal for lunch or dinner, or you can use it as a vegetable side. The whole family will love it, and it might turn into that Thanksgiving side dish that everyone begs you to make every year!
Low-Carb Loaded Cauliflower Casserole
- 1 pound cauliflower head large, cut into small florets
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 cup cheddar cheese grated
- 2 slices bacon cooked and crumbled
- 1 green onion chopped
- Preheat the oven to 450 degrees F.
- Place the cauliflower florets in an 8x8 baking dish. Add the olive oil, kosher salt, garlic powder, and ground black pepper. Toss to coat.
- Roast the cauliflower for 20 minutes, until tender-crisp.
- Meanwhile, combine the Greek yogurt, lemon juice, half the cheddar cheese, and chopped bacon.
- When the cauliflower is done roasting, add it to the yogurt mixture and toss to coat.
- Return the cauliflower to the baking dish and top it with the remaining cheese.
- Bake for 10 minutes, until the cheese is melted and bubbly.
- Top with the green onions before serving.
Have you made this recipe?
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