Twice Baked Cauliflower

Rule #74: Bake it twice, and it’ll be nice.

Continuing with the low carb theme around these here parts, I decided to try some Twice Baked Cauliflower to change it up a bit. I’m not lying when I say that I genuinely don’t miss the potato in this one. I loooooove me some taters, too. Don’t get me wrong. The Spud and I go way back. But, it sure is nice to have a low carb option that doesn’t leave me missing my ole buddy. It’s cheesy, creamy, bacon-y, and can be ready in a snap (or even made ahead)!

Twice Baked Cauliflower

I don’t even use the fresh cauliflower for this one. I save some time and sanity by using two steamable bags of frozen cauliflower florets. I zap them each for 6 minutes, let them cool a bit, and then throw them in a food processor with the blade attachment.

Twice Baked Cauliflower

This is how we’re flavoring up our little cauliflower pals: sour cream, butter (melted + slightly cooled), green onions, minced garlic, Greek yogurt, cheddar cheese, and bacon bits.

Twice Baked Cauliflower

Make sure you leave the top off of the food processor so the heat can escape (just cover it with a towel). Then, throw in some sour cream, melted butter, and a little Greek yogurt.

Twice Baked Cauliflower

Add in some Kosher salt, freshly ground black pepper, cheddar cheese, green onions, and bacon bits.

Twice Baked Cauliflower

Spread it all into an even layer in an oven-safe dish coated with cooking spray.

Twice Baked Cauliflower

Sprinkle the top with a little more cheddar cheeeeeeeeese. At this point, you could cover ‘er up with foil, place in the fridge, and wait until you’re ready to bake it.

Twice Baked Cauliflower

Bake at 400 until cheese has melted. Throw on the broiler and cook an additional 3 minutes until the top is golden brown. Just be sure to keep an eye on the broiler because things can go from good to garbage in a matter of seconds! Garnish with green onions and enjoy!

Twice Baked Cauliflower

Twice Baked Cauliflower

2 (1 lb.) bags frozen cauliflower

¼ cup sour cream

¼ cup Greek yogurt (about ½ 5.3 oz. container)

2 tbs. unsalted butter, melted and cooled

1 cup shredded Cheddar cheese, divided

¼ cup bacon bits

¼ cup green onions, chopped

2 cloves garlic, minced or pressed

1 tsp. Kosher salt

¼ tsp. freshly ground black pepper

Preheat oven to 400. Spray an oven-safe dish with cooking spray.  

Cook cauliflower according to package directions (usually 6 minutes per bag). Pour contents into a food processor fitted with the blade attachment. Leave an opening at the top to allow the steam to escape and blend until smooth.

Add in the sour cream, yogurt, and butter. Process until smooth. Add in ¾ cup of cheese, bacon bits, green onions, garlic, salt, and pepper. Taste and adjust seasoning as needed. Pour into the oven-safe dish and smooth into an even layer. Top with remaining ¼ cup cheese and bake at 400 for 15 minutes, until cheese has melted. Turn on the broil and cook until golden brown (about 3 minutes).  

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