• Side Dishes
  • Loaded Cauliflower Bake

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    Loaded Cauliflower Bake is the perfect side dish – lower in carbs and so so good! It’s made with a little bit milk and grass-fed butter, garlic, and herbs and topped with bacon, cheese, and chives. So flavorful, creamy and so easy to make.

    I love mashed potatoes, but sometimes I prefer a side dish that is lower in carbs. This loaded cauliflower bake is a great substitute for mashed potatoes. There are so many ways you can enjoy cauliflower – raw, in salads, sauteed, roasted, in a gratin and in a casserole dish.

    Loaded Cauliflower Bake

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    This loaded cauliflower bake looks fancy enough that you can serve to special guests, bring to a family gathering or Thanksgiving dinner. It’s rich and delicious! The addition of the garlic, bacon, and chives make this over the top cauliflower dish. Hope you enjoy it!

    What are your favorite ways to eat cauliflower?

    Loaded Cauliflower Bake

    How To Make Loaded Cauliflower Bake

    What you need

    1 head of cauliflower (about 6 cups), chopped in florets

    4 slices bacon

    2 cloves garlic, minced

    1/4 cup almond milk (or regular milk)

    1 Tbsp grass-fed butter

    salt and ground black pepper, to taste

    fresh chives, chopped

    1/4 cup shredded cheese, optional

    Preparation

    Boil cauliflower florets in water in a large pot, until the cauliflower is soft, about 15 – 20 minutes. Drain and return to the pot.

    While cauliflower is boiling, cook bacon slices in a skillet until crisp. Crumble and set aside.

    Preheat oven to 350 F.

    Puree cooked cauliflower with a potato masher or hand blender. Add minced garlic, milk, butter and season with salt and pepper. Mix in some chopped chives.

    Transfer cauliflower mash to an 8 x 8 casserole dish, top with crumbled bacon and shredded cheese.

    Bake in the oven until cheese melts, about 5 minutes.

    Top with some more chives before serving.

    Loaded Cauliflower Bake

    Loaded Cauliflower Bake

    Loaded Cauliflower Bake is the perfect side dish – lower in carbs and so so good! It’s made with a little bit milk and grass fed butter, garlic and herbs.
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 -6

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    INGREDIENTS

    INSTRUCTIONS

    • Boil cauliflower florets in water in a large pot, until the cauliflower is soft, about 15 – 20 minutes. Drain and return to the pot.
    • While cauliflower is boiling, cook bacon slices in a skillet until crisp. Crumble and set aside.
    • Preheat oven to 350 F.
    • Puree cooked cauliflower with a potato masher or hand blender. Add minced garlic, milk, butter and season with salt and pepper. Mix in some chopped chives.
    • Transfer cauliflower mash to an 8 x 8 casserole dish, top with crumbled bacon and shredded cheese.
    • Bake in the oven until cheese melts, about 5 minutes.
    • Top with some more chives before serving.

    NUTRITION

    Serving: 159g | Calories: 186kcal | Carbohydrates: 7.9g | Protein: 9.8g | Fat: 13.5g | Saturated Fat: 7.3g | Polyunsaturated Fat: 6.2g | Cholesterol: 29mg | Sodium: 673mg | Fiber: 3.4g | Sugar: 3.3g
    Course Side Dish
    Cuisine American
    Keyword Gluten Free, Low Carb, Paleo, Whole30
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    Aug 22, 2016 | Updated: Apr 11, 2024

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    5 from 1 vote

    Comments

    Curtis Dotson

    Any recommended cheese for this

      Neli | Delicious Meets Healthy

      Pretty much any cheese that melts well will work. My favorite is probably freshly shredded Gruyere but cheddar, Monterey jack, gouda, provolone, swiss cheese will work as well.

    Platt College

    5 stars
    Cauliflower is so versatile, it can replace so many starches and be healthy at the same time.

    Comments are closed.

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