You guys know I love cauliflower.  It’s literally magical.  Pizza crust, taquitos, rice, creamy alfredo, risotto.  There’s really nothing this vegetable can’t do.  And I have been working the cauliflower overtime lately. 

I’ve been eating low-carb for about a month now to see if it helps with some health things I’m going through.  It’s been a big change for me since I haven’t really switched up the way I’ve eaten for about five years.  I’ve had to relearn a few things, try new things, and experiment with what feels best for me.

The humble cauliflower has helped a lot.

Because it can do so many things and it’s lower carb, I’ve been able to turn to cauliflower a LOT when I get stuck in recipe testing situations.  Which includes a twice-baked casserole that is the perfect comfort food. 

Quick confession: I’ve never actually had a twice-baked potato.  So I’m not entirely sure if this recipe is a perfect replication.  I didn’t even look up how to make it with potatoes before I tackled this version.  I just kind of went with the flow and made a dish that sounded good to me.  Luckily, I only had to tweak a few things and ended up with a really yummy recipe.

You can double this and make it for a crowd.  In fact, it would be perfect for a Superbowl party.  You can get a bunch of toppings together like chives, crumbled bacon, shredded cheese, roasted broccoli, sour cream, and make a loaded cauliflower casserole station.  That sounds really good actually…

If you can do dairy, you can definitely sub regular cream cheese and heavy cream in where I have non-dairy versions.  You do you, my friend!

Twice-Baked Cauliflower Casserole- serves 6 

Calories: 211 Total Fat: 20.3g Carbs: 7.11g Fiber: 2.9g Protein: 2.92g

• 12 oz package of frozen cauliflower rice (can also use non-frozen or homemade)
• 1/3 cup full-fat coconut milk
• 4 tsp ghee or coconut oil
• 4 cloves garlic, minced
• 1/2 cup Macadamia Cream Cheese OR regular cream cheese OR Cashew Cream Cheese
• 1 tbsp fresh chives, chopped
• sea salt and pepper

1. Preheat oven to 425 and heat a large skillet over medium-high heat.  Add a little oil and then add the minced garlic.  Saute for about 2 minutes or until fragrant.
2. Add the cauliflower rice to the skillet and stir to coat with oil and combine the garlic.  Saute for about 5 to 10 minutes or until the rice just starts to get a little brown.
3. Put the cauliflower rice into a food processor or blender.  Add the rest of the ingredients and blend until completely smooth.  Taste and adjust the salt and pepper as needed.
4. Lightly oil an 8 x 8 casserole dish.  Pour the mashed cauliflower into the dish.  Evenly spread it with a spatula and place it in the oven.  Bake for 20 minutes.  The edges should just be starting to brown and the top should be a little crispy.
5. Let it cool for five minutes before serving.  Remember, you can add whatever toppings you want!  Build-your-own meals are always the best.