Cheesy Bacon and Onion Cauliflower is my version of a loaded cauliflower casserole and it is a family staple. We have this dish at least one a week or every other week.
Its simplicity and the fact that even my 8-year-old son loves it makes it repeat worth. After who wants to pass up bacon and cheese?
For years now, cauliflower has been one of my go-to veggies for our low-carb lifestyle. Cauliflower, a cruciferous vegetable, is such a great food to add to your diet. You see, not only does cauliflower offer a great alternative to the white potatoes, it is also extremely good for you.
As I was studying the health benefits of cauliflower online, I was amazed to learn that this cousin of broccoli, has an awesome about of vitamin C, in each serving. It’s also a good source of vitamins and minerals like thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6.
I battle joint pain in my shoulder and wrists, from years of doing puppets at church, and since veggies like cauliflower and broccoli help fight inflammation I try to get them into my diet several times a week.
So not only is this recipe a family favorite, but it also helps me get lots of vitamins and anti-inflammatory goodness into my diet. One thing I battle joint pain in my shoulder and wrists, from years of doing puppets at church, and since veggies like cauliflower and broccoli help fight inflammation I try to get them into my diet several times a week.
So not only is this recipe a family favorite, but it also helps me get lots of vitamins and anti-inflammatory goodness into my diet. This luscious cauliflower dish is not only low carb and THM friendly, it is something that even your non-low carb family and friend will enjoy!
Remember, there is power in bacon and cheese here my friends, undeniable power. Do you have some cauliflower skeptics in your home, is it you perhaps? Well, I hope you will give this one a try, I promise you it is worth a go.
Making the Cheesy Bacon and Onion Cauliflower
When making this dish you can use a large fresh head of cauliflower or 2 bags of frozen florets. I have used the fresh heads when I find them at a good price, but honestly, I use frozen 97 % of the time for this dish.
I can pick up the 1 pound bags in my grocery store freezer for about $1.44 per bag and just boil or steam the bags until they are really tender and easily mashed.
A trick to having a nice thick cauliflower mash or casserole like this one is to drain the florets well and then squeeze the excess water out of the cauliflower before adding in the other ingredients.
I typically drain my batch in a mesh strainer and let it cool. Then I add it into cheesecloth and twist it until most of the liquid drains.
The removal of the extra water is the most time-consuming step in this Cheesy Bacon and Onion Cauliflower. Once the water is out, it is just a matter of combining all the other ingredients, transferring the mixture into a baking dish, and baking it.
You can prepare this dish up to a couple of days before and just cover it tightly and refrigerate it until you are ready to cook. I would recommend maybe adding an extra 5 minutes or so to the cooking if you put it into the over cold.
If you are a fan of cauliflower then check out these other recipes of mine here on the blog.
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A creamy cauliflower side dish that is low carb and keto friendly
- 2 pounds of fresh or frozen Cauliflower Florets
- 4 ounces of softened cream cheese
- 1/2 cup of cooked and chopped bacon
- 1/4 cup of heavy cream or half and half
- 1/4 cup sour cream
- 2 green onions, chopped
- 1 cup of shredded Monterey Jack, divided in half
- 1/2 teaspoon of garlic powder
- Salt and Pepper to your tastes
- Cook your cauliflower florets until they are soft enough to mash. Place them in a strainer and try and get as much of the water out of the cauliflower as possible as you mash it up.
- Place your drained cauliflower in a pan and add in 1/2 cup of the cheese and the remaining ingredients. Mix well, you may need to place it on a burner to melt the cream cheese completely so it mixes in.
- Once all your ingredients are mixed and smooth add your cauliflower to a baking dish and top it with the remaining 1/2 cup of cheese.
- Bake the dish for 30 minutes at 350 degrees Fahrenheit. The cauliflower should be bubbling and the cheese on top should be nice and golden brown.
Serving Size1/2 cup
Amount Per ServingCalories 275Total Fat 23gTrans Fat 0gSodium 466mgCarbohydrates 6gNet Carbohydrates 4gFiber 2gSugar 3gProtein 12g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!