flower on the left ear

LOADED CAULIFLOWER CASSEROLE

Loaded Cauliflower Casserole features steamed cauliflower mixed with cream cheese, sour cream, sharp cheddar, Monterey Jack, crispy bacon, and fresh chives. This flavorful, low-carb side dish is incredibly easy to make and brings cauliflower to a whole new level!

INGREDIENTS

  • 2 lbs cauliflower florets, cut into bite-sized pieces
  • 8 oz cream cheese, softened
  • ½ cup sour cream
  • 1½ cups sharp cheddar cheese, finely shredded
  • 1½ cups Monterey Jack cheese, finely shredded
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 6 slices crispy bacon, coarsely chopped
  • ¼ cup fresh chives, chopped (reserve 1 tablespoon for garnish)
  • Kosher salt and black pepper, to taste

INSTRUCTIONS

  • Steam the Cauliflower: Cook the cauliflower until fork-tender, about 10 minutes. Drain thoroughly.
  • Preheat the Oven: Set to 425°F and grease a 9×13-inch baking dish.
  • Prepare the Mixture: In a large bowl, mix cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder until smooth. Gently fold in the cauliflower, half of the bacon, and chives. Season with salt and pepper.
  • Assemble & Bake: Transfer the mixture to the baking dish, top with the remaining bacon, and bake uncovered for 20-25 minutes until the cheese is melted and bubbly.
  • Garnish & Serve: Sprinkle with the reserved chives before serving.

NOTES

  • Steam or boil the cauliflower until fork-tender for the best texture.
  • Grease the casserole dish well for easy cleanup.
  • For richer flavor, use full-fat sour cream, cream cheese, and cheese.
  • Other great cheese options include fontina, Gruyère, Pepper Jack, and Parmesan.
  • Not following a low-carb diet? Add a crispy topping by mixing 1 cup of panko breadcrumbs with 3 tablespoons of melted butter and sprinkling over the top before baking.
  • Fresh chives add a burst of flavor, but parsley or green onions also work well.
  • Want more protein? Add roasted or grilled chicken or cooked ground beef to make it a full meal.

STORAGE & REHEATING

  • Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven on low or in the microwave at reduced power.
  • Freeze: Let cool completely, then double wrap with plastic wrap or use an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

NUTRITION (PER SERVING)

  • Calories: 359 kcal
  • Carbohydrates: 41g
  • Protein: 11g
  • Fat: 17g
  • Saturated Fat: 9g
  • Cholesterol: 41mg
  • Sodium: 597mg
  • Potassium: 308mg
  • Fiber: 2g
  • Sugar: 21g
  • Vitamin A: 383 IU
  • Vitamin C: 37mg
  • Calcium: 319mg
  • Iron: 1mg

Enjoy this creamy, cheesy, and flavor-packed Loaded Cauliflower Casserole as a delicious side or a hearty main dish!

CAULIFLOWER TORTILLAS

This might surprise you, but today I’m showing you how to make tortillas using cauliflower… that’s right, Cauliflower Tortillas!

INGREDIENTS

  • ¾ large head of cauliflower (or 2 cups riced)
  • 2 large eggs (for a vegan option, use flax eggs)
  • ¼ cup fresh cilantro, chopped
  • Juice and zest from ½ medium lime
  • Salt and pepper, to taste

INSTRUCTIONS

  • Preheat your oven to 375℉ and line a baking sheet with parchment paper.
  • Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until it resembles couscous. You should have about 2 cups packed of finely riced cauliflower.
  • Transfer the cauliflower to a microwave-safe bowl and microwave for 2 minutes. Stir, then microwave for another 2 minutes. Alternatively, you can steam the cauliflower. Once heated, place the cauliflower in a fine cheesecloth or thin dish towel and squeeze out as much liquid as you can. Be careful, as it will be hot – wearing dishwashing gloves is recommended.
  • In a medium bowl, whisk the eggs, then add the cauliflower, cilantro, lime juice and zest, salt, and pepper. Stir everything together until well combined.
  • Use your hands to shape 6 small “tortillas” on the prepared parchment paper.
  • Bake for 10 minutes, flip each tortilla carefully, and bake for an additional 5 to 7 minutes, or until fully set. Remove from the oven and let them cool slightly on a wire rack.
  • Heat a medium skillet over medium heat. Place a baked tortilla in the pan, pressing it down gently, and cook for 1 to 2 minutes on each side until browned. Repeat with the remaining tortillas.

NOTES

  • These tortillas can be eaten on their own, used for quesadillas, or filled with taco ingredients and folded.
  • Some people have successfully used pre-riced cauliflower instead of processing a whole head of cauliflower.
  • Leftover tortillas freeze well for later use.

NUTRITION (PER TORTILLA)

  • Calories: 37
  • Carbohydrates: 2g
  • Protein: 3g
  • Fat: 1g
  • Cholesterol: 62mg
  • Sodium: 39mg
  • Potassium: 182mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 135 IU
  • Vitamin C: 25.9mg
  • Calcium: 21mg
  • Iron: 0.5mg