Keto Loaded Cauliflower Casserole: Difference between revisions
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(Created page with "===Ingredients=== 1 large head cauliflower, cut into small florets<br> 4 oz cream cheese, softened<br> 2/3 cup sour cream<br> 1 1/2 cup Cheddar cheese, shredded<br> 6 strips b...") |
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[[Category:Keto]] | |||
==Ingredients== | |||
1 large head cauliflower, cut into small florets<br> | 1 large head cauliflower, cut into small florets<br> | ||
4 oz cream cheese, softened<br> | 4 oz cream cheese, softened<br> | ||
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1/4 teaspoon garlic powder<br> | 1/4 teaspoon garlic powder<br> | ||
==Instructions== | |||
#Preheat the oven to 350 degrees F. Prepare a small casserole dish with non-stick spray. | #Preheat the oven to 350 degrees F. Prepare a small casserole dish with non-stick spray. | ||
#In a steamer insert over boiling water, steam the cauliflower florets for 5 minutes, until crisp-tender. (You can also blanch the cauliflower in boiling water for #4-5 minutes.) Remove from heat, and drain if necessary to remove excess water. | #In a steamer insert over boiling water, steam the cauliflower florets for 5 minutes, until crisp-tender. (You can also blanch the cauliflower in boiling water for #4-5 minutes.) Remove from heat, and drain if necessary to remove excess water. | ||
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#Pour the cauliflower mixture into the casserole dish. Bake for 15-20 minutes, until the cheese melts and the sauce is bubbly. | #Pour the cauliflower mixture into the casserole dish. Bake for 15-20 minutes, until the cheese melts and the sauce is bubbly. | ||
Nutrition Information: | ==Packaging Directions== | ||
#Label quart sized ziplock bags with "LCC" and the date. | |||
#Put about 1 cup's worth in each bag. Squish them flat and squeeze out as much air as possible. | |||
#Freeze. | |||
==Nutrition Information:== | |||
Yield: 6 Serving Size: 1<br> | Yield: 6 Serving Size: 1<br> | ||
Amount Per Serving:<br> | Amount Per Serving:<br> | ||
Latest revision as of 01:23, 7 February 2022
Ingredients
1 large head cauliflower, cut into small florets
4 oz cream cheese, softened
2/3 cup sour cream
1 1/2 cup Cheddar cheese, shredded
6 strips bacon, cooked and chopped
1/4 cup green onion, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees F. Prepare a small casserole dish with non-stick spray.
- In a steamer insert over boiling water, steam the cauliflower florets for 5 minutes, until crisp-tender. (You can also blanch the cauliflower in boiling water for #4-5 minutes.) Remove from heat, and drain if necessary to remove excess water.
- Meanwhile, in a large mixing bowl, stir together the sour cream and cream cheese, until smooth. Stir in the shredded cheese, chopped bacon, green onion, salt, #pepper, and garlic powder. Add the cauliflower florets to the bowl and mix with the sauce.
- Pour the cauliflower mixture into the casserole dish. Bake for 15-20 minutes, until the cheese melts and the sauce is bubbly.
Packaging Directions
- Label quart sized ziplock bags with "LCC" and the date.
- Put about 1 cup's worth in each bag. Squish them flat and squeeze out as much air as possible.
- Freeze.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:
Calories: 320
Total Fat: 26g
Saturated Fat: 13g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 74mg
Sodium: 820mg
Carbohydrates: 8g
Fiber: 2g
Sugar: 4g
Protein: 15g
