Keto Cauliflower Casserole With Cheddar And Bacon Food

KETO LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425°F (220°C) Grease a 9-inch x 13-inch baking dish. Set aside.
• Cut the cauliflower head into bite-size florets, you should have about 1.8 lb/800g of small florets.
• Place the cauliflower florets into a steamer basket and place the basket into a large pot with 2 inches of water at the bottom. Steam the cauliflower for 8 minutes until fork tender.
• Drain the cooked cauliflower florets and set aside 10 minutes to steam out.
• Meanwhile, prepare the cheese sauce.
• In a large pot (can be the one you used to steam the cauliflower), fry the bacon pieces for 2-3 minutes. Set aside 1/3 cup of cooked bacon in a bowl (you will use this to add on top of the casserole later).
• Stir in heavy cream, cubes of cream cheese, garlic powder, onion powder, and salt, and simmer the sauce over low/medium heat until cream cheese is melted and sauce is thick and creamy.
• Remove from heat, stir in fresh chopped dill, half shredded cheddar (1 cup).
• Stir in the cooked cauliflower florets until evenly coated with the cheese sauce.
• Transfer the cheesy cauliflower florets into the prepared baking dish and spread into an even layer.
• Top the casserole with the remaining crispy bacon and shredded cheese.
• Bake for 15-20 minutes, switching to grill mode for 3-4 minutes if needed to grill cheese on top.
• Remove from the oven and sprinkle with extra fresh dill if desired.
• Serve immediately as a main dish or low carb side dish to grilled meat/fish.

LOADED CAULIFLOWER CASSEROLE WITH CHEESE AND BACON | KETO

Steps:

• Preheat oven to 350
• You need to first steam your fresh cauliflower head. Break apart the head of the cauliflower and discard the green leaves. Steam cauliflower until a fork can easily be stuck into the vegetable. Mash cauliflower in a large mixing bowl. Season with salt and pepper.
• If you prefer to use cauliflower rice, you need approximately 6 cups of steamed cauliflower rice.
• Set aside 1 tablespoon shredded cheddar cheese and then add remaining cheddar cheese, sour cream, ranch seasoning, onion powder, garlic powder and 3 tablespoons of bacon bits to the cauliflower and mix well. If you are adding whole whipping cream as the optional ingredient, add at this stage.
• Transfer cauliflower into a small baking dish and heat for 35 minutes until hot.
• Remove from oven and immediately sprinkle with remaining cheddar cheese and 1 tablespoon bacon bits.
• Serve white hot and melty.

SIMPLE CAULIFLOWER KETO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a large pot of slightly salted water to a boil and cook cauliflower until tender but firm to the bite, about 10 minutes. Drain.
• Combine Cheddar cheese, cream, salt, and pepper in a large bowl. Arrange cauliflower in a casserole dish and cover with cheese mixture.
• Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

KETO CAULIFLOWER CASSEROLE WITH CHEDDAR AND BACON

Steps:

• Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Arrange the cauliflower florets on the baking sheet. Liberally spray them with olive oil and season them with kosher salt and black pepper. Roast the cauliflower until tender-crisp, about 12 minutes.
• Meanwhile, in a large bowl, mix the sour cream, milk, Dijon, garlic, cayenne, and 1/2 cup cheddar.
• When the cauliflower is done, add it to the sour cream sauce and mix to combine.
• Transfer the mixture to a greased 1.5-quart baking dish. Top with the remaining shredded cheddar. Return the baking dish to the oven and bake just until cheese is melted, about 10 minutes.
• Sprinkle the casserole with the bacon bits and the scallions and serve.

CREAMY CAULIFLOWER CASSEROLE WITH BACON AND CHEDDAR

Steps:

• Mix bacon, 1/2 cup cheese, and parsley in small bowl. Set aside for topping.
• Heat oven to 350 degrees. Bring 4 quarts water to boil in large pot. Add 1 tbsp salt and cauliflower, cook until tender. Drain and rinse with cold water. Transfer half to cutting board and roughly chop.
• Melt cream cheese on low heat. Stir in heavy cream and remaining 2 1/2 cups of cheddar, cook until starts to melt.
• Off heat stir in sour cream, cauliflower, 1/2 tsp salt and pepper. Transfer to a 2 quart baking dish, sprinkle with topping, and bake until brown and bubbly, about 15 minutes.