Loaded Cauliflower

Original cookbook page 189

A low-carb loaded cauliflower bake described as the author's 'ABSOLUTE FAVORITE dish.' A popular keto-friendly alternative to loaded potatoes.

Ingredients

• 1 large head of cauliflower, cut into bite-size pieces (approx 6 cups)
• 6–8 strips of bacon, cooked and crumbled (cooked in oven at 400° for 20 mins)
• 6 Tbsp chopped chives
• ½ cup mayonnaise
• ½ cup sour cream
• 2 cups Colby Jack cheese (may use cheddar)
• 8 oz container sliced mushrooms (optional)

Instructions

1. Preheat oven to 425°F.
2. Boil cauliflower in a large pot of water for 8–10 minutes; drain and let cool.
3. Combine in a large bowl: sour cream, mayo, ½ of the crumbled bacon, 3 Tbsp chives, 1 cup of cheese, mushrooms, and cauliflower. Mix well.
4. Transfer mixture to a baking dish.
5. Top with remaining 1 cup of cheese and rest of the bacon crumbles.
6. Bake for 15–20 minutes until cheese is melted.
7. Garnish with remaining 3 Tbsp chives and serve.