Best 2 Low Carb Twice Baked Cauliflower Recipes

Low-carb twice-baked cauliflower is a delicious and healthy alternative to traditional potato-based twice-baked potatoes. Made with cauliflower as the main ingredient, this dish is not only low in carbohydrates but also packed with nutrients, making it a great option for those watching their carb intake or simply looking for a healthier version of this classic comfort food. With its creamy and cheesy filling, crispy breadcrumb topping, and versatility in flavor options, low-carb twice-baked cauliflower is sure to satisfy your cravings.

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LOW-CARB, TWICE-BAKED CAULIFLOWER CASSEROLE

Low-Carb, Twice-Baked Cauliflower Casserole image

A twist to the twice-baked potato, for those looking for an alternative.

Provided by buddyboy02

Categories Side Dish Vegetables Cauliflower

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 large head cauliflower, chopped
1 ½ cups shredded reduced-fat Cheddar cheese
½ cup bacon bits (such as Hormel®)
½ (8 ounce) package low-fat cream cheese
½ cup low-fat sour cream
¼ cup minced green onions
3 tablespoons butter
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Bring a saucepan of water to a boil. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes. Drain well and transfer cauliflower to a large bowl. Mash, using a potato masher, leaving some chunks.
Reserve 1/2 cup Cheddar cheese and 1 tablespoon bacon bits. Mix remaining Cheddar cheese, remaining bacon bits, cream cheese, sour cream, green onions, butter, salt, and pepper into the mashed cauliflower in the bowl. Transfer mixture to an 8-inch square baking dish. Sprinkle reserved Cheddar cheese and bacon bits on top.
Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 10.5 g, Cholesterol 46.3 mg, Fat 15.6 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 9.2 g, Sodium 639.9 mg, Sugar 3.7 g

LOW-CARB TWICE BAKED CAULIFLOWER

Low-Carb Twice Baked Cauliflower image

Low-Carb Twice Baked Cauliflower (Makes 6-8 servings; recipe adapted slightly from The Low Carb Gourmet.) http://www.kalynskitchen.com/2006/09/twice-baked-cauliflower-recipe.html http://kalynsprintablerecipes.blogspot.com/2009/08/twice-baked-cauliflower.html

Provided by joelmw

Categories Cauliflower

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 large head cauliflower
4 ounces cream cheese (low-fat or regular, do not use fat-free)
1/2 cup sour cream (low-fat or regular, do not use fat-free)
1/4 cup minced green onion
1/4 cup freshly grated parmesan cheese (if you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup sharp cheddar cheese (I used Kraft 2% milk sharp cheddar, but use the cheese you prefer as long as it's sharp cheddar)

Steps:

Preheat oven to 350F/180°C.
Cut out stem and core from cauliflower, and cut into small pieces.
Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft.
Drain well and mash with potato masher, leaving some chunks.
Mix in cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.
Spread evenly in a medium-sized glass casserole dish.
Sprinkle with cheddar cheese and reserved bacon.
Bake 30-35 minutes, or until hot and bubbly.

Nutrition Facts : Calories 268.6, Fat 21.7, SaturatedFat 11.8, Cholesterol 59.7, Sodium 366.1, Carbohydrate 9.1, Fiber 2.9, Sugar 4.2, Protein 11.5

Tips:

Choose the right cauliflower: Look for a head of cauliflower that is compact and has tightly packed florets. Avoid heads that are loose or have brown spots.
Trim and cut the cauliflower: Remove the outer leaves and cut the cauliflower into florets. You can use a sharp knife or a food processor to do this.
Cook the cauliflower: There are two main ways to cook the cauliflower for this recipe: steaming or boiling. Steaming is the preferred method as it helps to preserve the cauliflower's nutrients. To steam the cauliflower, place it in a steamer basket over a pot of boiling water. Cover the pot and steam the cauliflower for 10-12 minutes, or until it is tender. To boil the cauliflower, place it in a large pot of boiling water. Cover the pot and boil the cauliflower for 5-7 minutes, or until it is tender.
Mash the cauliflower: Once the cauliflower is cooked, drain it and mash it with a potato masher or a food processor. You can also use a fork to mash the cauliflower, but this will take a little longer.
Add the remaining ingredients: To the mashed cauliflower, add the cheese, eggs, and seasonings. Mix well until all of the ingredients are evenly combined.
Transfer to baking dish: Spoon the cauliflower mixture into a greased baking dish. You can use a 9x13 inch baking dish or a casserole dish.
Bake until golden brown: Bake the cauliflower in a preheated oven at 375 degrees Fahrenheit for 20-25 minutes, or until the top is golden brown and bubbly.
Let cool and serve: Let the cauliflower cool for a few minutes before serving. Serve immediately or store in the refrigerator for later.

Conclusion:

Low-carb twice-baked cauliflower is a delicious and healthy dish that can be enjoyed as a main course or a side dish. With its creamy texture and cheesy flavor, it is a great substitute for traditional twice-baked potatoes. This recipe is also very versatile and can be customized to your own taste preferences. For example, you can add different types of cheese, vegetables, or herbs. So next time you are looking for a low-carb dish that is both delicious and satisfying, give this low-carb twice-baked cauliflower a try!

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