This delicious and easy loaded cauliflower casserole has crisp bacon, healthy cauliflower and tons of cheese so it's high in fat, low in carbs, and perfectly keto!
Toss cauliflower, oil and garlic powder together and place on a baking sheet. Cook for 20- 25 minutes or until cauliflower is tender.
Blend together cauliflower with cream cheese until almost smooth. Add half of the green onion, cheddar cheese, and bacon and blend until incorporated. Season to taste.
Add mixture to 1½ quart baking dish and top with the remaining cheddar cheese, bacon, green onion, and parmesan cheese.
Bake for 15-20 minutes or until cheese is melted and dish is heated through.
Notes
Nutrition is calculated with out sour cream (optional garnish)
To prepare cauliflower, turn the cauliflower so that it is head side down on the cutting board. Cut the smaller stems from the large stem. Continue until all the florets are cut from the main stem and into bite-sized pieces.
Trim cauliflower pieces to a uniform size for even roasting.
Cut and refrigerate until ready to cook, or use frozen cauliflower instead of fresh.
Cover and refrigerate prepared casserole for up to 24 hours, then uncover and bake. In this case the casserole will be cold, so increase the cook time by about 10 minutes, especially if the casserole goes directly from refrigerator to oven.