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
- 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.
- 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.
- 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.
- 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.
- Let it cool for five minutes before serving. Remember, you can add whatever toppings you want! Build-your-own meals are always the best.