Loaded Cauliflower Squares Recipe By Tasty Food

LOADED SUMMER CAULIFLOWER SALAD RECIPE BY TASTY

Loaded Summer Cauliflower Salad Recipe by Tasty image

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

Ingredients

1 head cauliflower, cut into florets
olive oil
kosher salt
freshly ground black pepper
3 hard-boiled eggs, peeled
6 slices bacon, cooked
¼ cup shredded cheddar cheese
2 scallions, thinly sliced, plus more for garnish
1 tablespoon French's yellow mustard
⅔ cup mayonnaise
2 tablespoons lemon juice
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt

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

LOADED CAULIFLOWER CASSEROLE

Loaded Cauliflower Casserole image

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

Ingredients

6 slices bacon, cut 1/2-inch thick
2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total)
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar
4 scallions, white and light green parts only, thinly sliced
2/3 cup sour cream

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)

Loaded Cauliflower (As Seen on Facebook) image

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

Ingredients

1 large head cauliflower
6 -8 slices cooked bacon, crumbled
6 tablespoons chopped chives
1/2 cup mayonnaise
1/2 cup sour cream
2 cups colby-monterey jack cheese or 2 cups cheddar cheese
8 ounces sliced mushrooms (optional)

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