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Low Carb Loaded Cauliflower Bake - A Comforting, Crowd-Pleasing Side

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 medium heads cauliflower, cut into bite-size florets (about 8–10 cups)
  • 6 slices bacon, cooked and crumbled (reserve 1 tablespoon bacon fat)
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup heavy cream (or unsweetened almond milk)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, but recommended)
  • 1/2–3/4 teaspoon kosher salt, to taste
  • 1/4 teaspoon black pepper
  • 3 green onions, thinly sliced (plus more for topping)
  • Fresh parsley, chopped (optional, for garnish)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or a large casserole dish.
  2. Cook the cauliflower: Steam or boil the florets until tender but not mushy, about 6–8 minutes. Drain very well. Pat dry with paper towels to remove excess moisture.
  3. Crisp the bacon: Cook bacon in a skillet until crisp. Crumble and set aside. Reserve about 1 tablespoon of bacon fat in the pan for flavor.
  4. Sauté aromatics: In the same skillet with bacon fat, melt the butter and add the minced garlic. Cook over low heat for 30–60 seconds until fragrant. Don’t brown the garlic.
  5. Make the creamy sauce: In a large bowl, whisk together cream cheese, sour cream, heavy cream, onion powder, smoked paprika, salt, and pepper. Stir in the warm garlic-butter mixture until smooth.
  6. Combine with cauliflower: Add the drained cauliflower to the bowl and gently fold to coat every piece. Stir in 1 cup of the cheddar, half the bacon, and half the green onions.
  7. Assemble: Transfer the mixture to the baking dish. Top with the remaining 1/2 cup cheddar and the rest of the bacon.
  8. Bake: Bake for 18–22 minutes, until the cheese melts and the edges bubble. For a golden top, broil for 1–2 minutes at the end.
  9. Finish and serve: Sprinkle with remaining green onions and parsley. Let it rest for 5 minutes, then serve warm.