I’ve toyed with the Keto lifestyle off an on for the last few years before it became the thing to do, but after I watched my mom say goodbye to a diabetes diagnoses because of it, I decided I wanted to dig in and try it again.
Most importantly… before we go any further… I am NOT on a diet! I don’t believe in diets – I believe in living a healthy lifestyle.
I’ve been looking for a meal plan to follow, because I just prefer to have someone do it for me versus doing it myself. I stumbled upon Simply Keto and Suzanne Ryan, the founder of Keto Karma, actually provides a 30-day meal plan with recipes included. I love the simplicity of it. And she doesn’t provide a new recipe for dinner each day. Many times you’ll have yesterday’s dinner for lunch tomorrow.
I actually made this twice-baked cauliflower casserole recipe having no idea how much food it would actually make. I lived off of it most of the week, along with some chicken thighs.
Ryan says of the recipe,
Twice-baked cauliflower is a play on words, as its ingredients mimic those in a twice-baked potato. This recipe is the epitome of home-cooked comfort food, and it’s on a weekly rotation in our house. I hope you love it as much as we do!
I posted a picture online and y’all requested the recipe, so here goes it…
Twice-Baked Cauliflower Casserole
Prep Time: 5 Minutes | Cook Time: 45 Minutes | Yield: 9 Servings
Ingredients:
- 6 slices bacon
- 1 large head cauliflower
- Salt
- 1/2 c. sour cream
- 4 oz. cream cheese, softened
- 1/3 c. grated Parmesan cheese
- 1/4 c. chopped green onions, plus extra for garnish
- 1 tsp. garlic powder, or 1 or 2 cloves garlic, pressed
- Pepper
- 1 c. shredded cheddar cheese
[ctt template=”5″ link=”306JF” via=”no” ]Enjoy this Twice-Baked Cauliflower #Keto Casserole from @sundijo[/ctt]
Instructions:
- Fry the bacon in a large skillet over medium heat. Transfer to a paper towel-lined plate, allow to cool, and then chop.
- Core the cauliflower and chop the florets into small pieces.
- In a large pot of boiling salted water, boil the cauliflower until soft. 15 to 18 minutes for a chunkier texture or 20 to 22 minutes for a super-smooth texture.
- Meanwhile, in a large mixing bowl, combine the sour cream, cream cheese, Parmesan cheese, green onions, garlic powder, and two-thirds of the bacon.
- Preheat the oven to 350˚F.
- Drain the cauliflower well, then pour the cauliflower over the cream cheese mixture in a bowl. Mash with a potato masher or whisk until the consistency is to your liking. Season to taste with salt and pepper.
- Spread the cauliflower mixture evenly in an 8-inch square casserole dish. Top with the cheddar cheese and remaining bacon.
- Bake for 15 to 20 minutes, until the cheese is melted. Garnish with chopped green onions before serving.
I’m telling y’all. It was delicious! I hope you enjoy it as much as I did. There a TONS of amazing recipes in this book, several I’ve made and enjoyed. It’s worth the purchase. You can click here to add it to your Amazon cart.