LOADED CAULIFLOWER SALAD RECIPE
Steps:
- Preheat oven to 425°F.
- Toss cauliflower pieces with olive oil, salt, & pepper. Roast on a sheet pan for 15-20 minutes or until tender-crisp. Set aside to cool completely.
- Whisk all dressing ingredients in a small bowl.
- Place cooled cauliflower in a large bowl along with the remaining ingredients. Toss with dressing.
- Chill at least 2 hours before serving.
Nutrition Facts : ServingSize 0.5 cup, Calories 152 kcal, Carbohydrate 4 g, Protein 3 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 196 mg, Fiber 1 g, Sugar 2 g
FULLY LOADED CAULIFLOWER SALAD
A lower in carb version of my favorite baked potato salad. Most people when I serve this can't tell right away that this is made with cauliflower. Even my cauliflower hating husband enjoys this salad!
Provided by Sarah Jo
Categories Salad Vegetable Salad Recipes Cauliflower
Time 2h10m
Yield 6
Number Of Ingredients 12
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble into bacon bits.
- Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Combine the cauliflower, olive oil, garlic, salt, and black pepper in large bowl. Spread the cauliflower on the foil-lined baking sheet, and roast in the preheated oven until the cauliflower is lightly browned, about 15 to 20 minutes. Cool.
- Place the cooled roasted cauliflower, sour cream, and mayonnaise in a large bowl; stir. Fold in the shredded Cheddar cheese, bacon bits, green onion, chives, pepper sauce, and paprika. Adjust salt and black pepper. Refrigerate for 1 to 2 hours before serving.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 10 g, Cholesterol 29.7 mg, Fat 13.5 g, Fiber 3.2 g, Protein 11 g, SaturatedFat 5.5 g, Sodium 328.9 mg, Sugar 4.9 g
LOADED CAULIFLOWER CASSEROLE
Cauliflower just got loaded -- like a baked potato, that is. All the familiar flavors of your favorite stuffed spud are in this cheesy casserole that is low in carbs and high in flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
- Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
- Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
- Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.
LOADED CAULIFLOWER (AS SEEN ON FACEBOOK)
Yummy substitute for potatoes, side dish or my family liked it so much I think we could make it a meal. I mixed all ingredients together in the baking dish and skipped the extra dishes and I left out the mushrooms and decreased the amount of chives but when I entered the recipe I entered it just as I found it on facebook. My family is still raving about this dish.
Provided by Sheila Glasgow
Categories Cauliflower
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- In a large pot boil water and cook cauliflower for 8-10 minutes, drain and let cool.
- In a large bowl combine sour cream, mayonaise, 1/2 of crumbled bacon, 3 TBS chives, 1 cup cheese, mushrooms and caulflower, mix well.
- Place mixture in baking dish and cover with remaining 1 cup of cheese and bacon.
- Bake for 15-20 minutes until cheese is melted. Top with remaining chives and serve.
Nutrition Facts : Calories 154, Fat 11.4, SaturatedFat 6.3, Cholesterol 31.4, Sodium 266.5, Carbohydrate 4.8, Fiber 1.7, Sugar 2.1, Protein 9.2
FULLY LOADED CAULIFLOWER GARLIC "BREAD"
This cauliflower "bread" is a totally wheat free, low carb side dish that tastes amazing and is a seriously delicious way to eat your veggies!
Provided by Karlynn Johnston
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix the first four ingredients together in a large bowl until evenly distributed.
- Line a baking sheet with parchment paper and use the olive oil to grease the parchment paper.
- Spread and flatten the cauliflower mixture into a rectangle about 1/4 inch thick. Make sure the thickness is even. Use your hands to make it a square.
- Bake for 25-30 minutes until dried out slightly and browned on the edges.
- Remove from the oven and and sprinkle the cheese,onions and bacon on top.
- Return to the oven for another 3-5 minutes, until cheese is browned and bubbling,
- Remove, cool slightly and slice to serve!
Nutrition Facts : Calories 183 kcal, Carbohydrate 6 g, Protein 11 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 107 mg, Sodium 266 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
LOADED SUMMER CAULIFLOWER SALAD RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, kosher salt, freshly ground black pepper, hard-boiled eggs, bacon, shredded cheddar cheese, scallions, French's yellow mustard, mayonnaise, lemon juice, garlic powder, paprika, freshly ground black pepper, kosher salt
Provided by Nathan Ng
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF.
- In a bowl, toss cauliflower with olive oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through, until edges of the cauliflower start to brown and florets are tender. Remove from oven, let cool for a few minutes, then transfer to a large bowl.
- Slice hard-boiled eggs in half, then slice each half into 4 pieces. Roughly chop the bacon slices. Add the eggs and bacon to the bowl, along with cheddar cheese and scallions.
- In a separate bowl, whisk dressing ingredients together until smooth. Pour dressing over cauliflower and toss to coat everything well. Garnish with extra sliced scallions before serving.
- Enjoy!
Nutrition Facts : Calories 621 calories, Carbohydrate 11 grams, Fat 59 grams, Fiber 4 grams, Protein 12 grams, Sugar 4 grams
CHEESY LOADED CAULIFLOWER CASSEROLE
Learn how to make the easiest Cheesy Loaded Cauliflower Casserole with 9 simple ingredients! This vintage recipe requires just 10 minutes of hands-on preparation - it's as easy as dump, mix and bake! Featuring tender cauliflower, creamy soup, rich mayonnaise, plenty of bacon, two types of cheeses and crispy onions, this decadent cauliflower bake is undeniably delicious! This dish is easy comfort food at its finest - it's cheesy, creamy, rich, decadent, and always a hit with a crowd!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Side Dish
Time 55m
Number Of Ingredients 13
Steps:
- Cook cauliflower: Add 1-inch of water to a large pot. Bring the water to a boil. Place the cauliflower florets in a steamer basket and insert the basket into the pot. Cover the pot, reduce the heat to medium and steam until the cauliflower is tender-crisp, about 5-8 minutes. Drain the cauliflower and transfer it to a clean work surface lined with paper towels. Gently pat the cauliflower dry and set aside to cool.
- Preheat oven to 350-degrees F. Spray an 9x9 or 8x10-inch baking dish with non-stick cooking spray.
- Mix wet ingredients + seasonings: In a large mixing bowl, combine the condensed soup, mayonnaise, eggs, garlic powder, paprika and cayenne. Season with ½ teaspoon of salt and heaping ¼ teaspoon of pepper. Whisk until thick, creamy, and well combined.
- Add remaining ingredients: Add the steamed cauliflower, 1 cup of cheddar (4 ounces), all the gruyere, ¼ cup of bacon, and all the parsley. Gently mix well to combine.
- Add to baking dish: Transfer mixture to the prepared baking dish.
- Top with cheeses & Bake: Top the casserole with the remaining ½ cup of cheddar. Bake for 40 minutes.
- Add onions + remaining bacon: Remove the casserole from the oven and top with the remaining bacon and all the crispy onions. Return to oven and bake for an additional 5 minutes, or until the casserole is bubbly and golden brown on top.
- Cool: Remove from the oven and let you cool 5-10 minutes before serving.
- Serve: Garnish with grated parmesan and chopped parsley. Serve and enjoy while warm!
Nutrition Facts : Calories 345 kcal, Carbohydrate 7 g, Protein 14 g, Fat 29 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 92 mg, Sodium 566 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 14 g, ServingSize 1 serving
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- In a mixing bowl, stir together cauliflower florets, avocado oil, minced garlic, pepper, and salt. Pour cauliflower onto prepared baking sheet and bake until lightly golden, about 15-20 minutes.
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- Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film. Microwave for 5-8 minutes, depending on your microwave, until completely cooked and tender. Drain the excess water and let sit uncovered for a minute or two. (Alternately, steam your cauliflower the conventional way. You may need to squeeze a little water out of the cauliflower after cooking.)
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- Place bacon in a large nonstick skillet over medium heat; cook until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate and let cool. (Reserve the drippings in the pan.)
- Combine cauliflower, pepper, salt and the bacon drippings in a 9-by-13-inch baking dish. Roast, stirring twice, until tender, about 35 minutes.
- Meanwhile, combine 1 cup cheese, sour cream and half the scallions in a small bowl. When the cauliflower is tender, stir the cheese mixture into the cauliflower in the pan. Sprinkle with the remaining 1/4 cup cheese. Bake until hot, 5 to 7 minutes more.
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- In a medium skillet, cook the bacon over medium-high heat until crisp. Transfer the bacon to a paper towel-lined plate to cool, and set aside. Reserve 1/4 cup of bacon grease.
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