Loaded Cauliflower Bake
4 c. cauliflower florets chopped into bite-sized pieces
6 oz. cream cheese cut into chunks
¼ c. heavy cream
3 T. unsalted butter softened
¼ t. garlic powder
½ t. dried dill
Sea salt and black pepper to taste
1½ c. Italian cheese blend shredded
4 strips bacon cooked and crumbled
1 T. fresh chives chopped
Place top oven rack in the center position and preheat oven to 400°F.
Place the cauliflower in a steamer basket like this one to cook in the microwave or in a steamer basket on top of a pot with boiling water and steam until fork-tender, around 6-7 minutes. If you do not have a steamer basket, you can boil the cauliflower for about 5 minutes. Remove from heat and transfer cauliflower into a cold water bath to prevent further cooking. Drain well and pat dry.
Transfer steamed cauliflower to a large bowl and add cream cheese, heavy cream, butter, garlic powder, and dried dill. Season with salt and black pepper, to taste, and toss to combine.
Transfer to oven-safe casserole dish and top with shredded cheese blend and crumbled bacon. Place in pre-heated oven and roast until cheese is melted and nicely browned on top, around 8-10 minutes.
Remove from oven and serve immediately topped with fresh chives. Enjoy!
Total Carbs: 5.36g
Net Carbs: 3.86g