All the flavor of a loaded baked potato but in a keto/low-carb casserole.

You will need:

  • 1 head of cauliflower, large, cut into small florets/bite-sized pieces
  • 3 TBSP grassfed butter, melted
  • Pink Himalayan Sea Salt
  • Black pepper
  • 8 pieces of bacon
  • 3 cloves garlic, minced
  • 4 TBSP Heavy Whipping Cream
  • 3/4 cup of Sour Cream, full fat
  • 2 cups of cheddar cheese, shredded
  • 1/3 cup of green onions, chopped
  1. Preheat oven to 450 F
  2. In a large bowl, toss the cauliflower florets with the melted butter and some salt and pepper, then spread over a 9×13″ baking dish, and roast for 20 minutes. The edges should be darkened when it’s done. Remove and set aside.
  3. While the cauliflower is baking in step above, cook the bacon. Chop the bacon into small bite sized pieces, then fry in a frying pan until done/crispy. Remove bacon with a slotted spoon and put on a paper towel to drain.
  4. While step 2 is still in process, start to make the mixture that you will eventually toss the roasted cauliflower in. In a large bowl, whisk the heavy whipping cream with the sour cream until it’s smooth. Then add in the minced garlic, 3/4 cup of the cheddar cheese, 2/3 of the green onions, 3/4 of the cooked drained bacon pieces, and a little more salt and pepper. Stir together.
  5. Take the roasted cauliflower and add it to the bowl with the mixture from above, and toss. Then transfer entire mixture to the roasting baking dish.
  6. .Top with the remaining 1 and 1/4 cup of cheddar cheese and remaining 1/4 of bacon pieces.
  7. Bake for 5 minutes or so until the cheese seems melted. If you want crispier cheese on top, broil for an additional 2-3 minutes.
  8. Sprinkle the remaining 1/3 cup of green onions on top, let cool slightly, and enjoy!