Twice Baked Cauliflower Casserole is a great low carb substitute for twice baked potatoes.
If you are expecting this to taste just like twice baked potatoes, you will be disappointed. If you are looking for a flavorful, low carb twice baked side dish, this is it; and it is GOOD! Twice Baked Cauliflower Casserole is delicious in its own right.
I happened to have a head of cauliflower but if you don’t have one on hand, a pound of frozen florets will do just fine. They would not need to be cooked as long.
To print Twice Baked Cauliflower Casserole, click HERE.
1 large head cauliflower or about 1 pound of frozen florets
4 oz. cream cheese
½ cup sour cream
½ cup heavy whipping cream
2 Tbsp chives
6 slices bacon, cooked and crumbled
1 ½ cup sharp cheddar cheese
black pepper, to taste
Preheat oven to 350*.
Cut cauliflower into small pieces.
Cook bacon until crispy.
Cook cauliflower until it is tender, about 10-15 minutes.
Drain and mash well with hand mixer or potato masher.
Mix in cream cheese, sour cream, heavy whipping cream, chives, pepper, crumbled bacon and 1 cup of the shredded cheese.
Spread evenly in a sprayed 9×13 baking dish.
Sprinkle with the rest of the shredded cheddar cheese.
Bake, uncovered, for about 30 minutes, or until hot and bubbly.
This recipe is adapted from Kalyn’s Kitchen.
Pyrex 9×13 carrier
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