This Loaded Twice Baked Cauliflower dish came about because I have a friend who – at the age of 56 – admitted to me that they had never bought cauliflower in their life. I’d seen a few recipes for variations of twice-baked cauliflower floating around the interwebs, and it seemed like that might be a good entry point into the world of cauliflower. So here’s my version. I made it ‘loaded’ because in my experience anything with sour cream, cheese, bacon, and scallions added to it cannot possibly be bad.
Check out the whole never-bought-a-cauliflower story while the cauliflower is doing the first bit of baking.
Your Loaded Twice Baked Cauliflower recipe is heavy on the fat – because we’re not afraid of fat over here at the Ketovangelist Kitchen – but you can easily scale the fat to your unique requirements by using lower-fat cream cheese and sour cream instead of the full-fat varieties.
Loaded Twice Baked Cauliflower
Author: Carrie Brown | Prep time: 15 mins | Cook time: 45 mins | Total time: 1 hour | Serves: 6 – 8
What You Need
- 2 lb. / 900g cauliflower
- 6 oz. 170g cream cheese, softened
- 6 oz. / 170g sour cream
- 6 oz. / 170g mozzarella cheese, grated
- 6 oz. / 170g smoked Gouda cheese, grated
- 3 oz. / 85g scallions (green onions / spring onions), thinly sliced
- 4 slices of bacon, cooked and cut into small pieces
- Sea salt & black pepper to taste
- Coconut oil spray
- 2 oz. / 55g sharp Cheddar cheese, grated
What You Do
- Break the cauliflower into very small florets and cut the big florets into smaller pieces.
- Steam the cauliflower until barely tender and drain really well. Leave to get cold.
- Cream together the cream cheese and sour cream until completely combined.
- Add the mozzarella, gouda, scallions, and bacon and mix well.
- Season with sea salt and ground black pepper.
- Gently stir in the cold cauliflower florets until mixed through the cheese mixture.
- Spray a casserole dish with coconut oil and spoon the cauliflower mixture evenly into it.
- Scatter the Cheddar evenly over the top.
- Place in the center of the oven and bake at 350 degrees for about 30 minutes – until the top is golden brown and bubbling.
Top Recipe Tips
- Leave the cream cheese (still in its packet) out of the ‘fridge overnight. This will make it much easier to use the next day.
- Cook the cauliflower and bacon ahead of time and keep in the ‘fridge. This makes assembling the dish really fast the day that you need it.
- Check out the Ingredients Guide for information on ingredients.
- Read the story behind this recipe
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More pork recipes
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- For lots more great recipes check out our scrumptious cookbooks!