LOW-CARB LOADED BAKED CAULIFLOWER

Steps:

• 1. Steam cauliflower florets in about 1/2 inch of water in a covered dish in the microwave about 6 minutes or until slightly tender. Preheat oven to 350 degrees.
• 2. While cauliflower steams, melt butter over medium heat in a heavy-bottomed 2-quart saucepot. Lightly saute onion for 1-2 minutes, until soft.
• 3. Slowly pour in 1 cup heavy whipping cream.
• 4. Add Dijon mustard, stirring the mixture well. Reduce heat if necessary to prevent scorching.
• 5. Stir in 2 cups shredded cheddar, stirring until melted and smooth. Remove from heat.
• 6. Stir in bacon pieces, salt, and pepper.
• 7. Drain cauliflower. Add cauliflower and stir to coat.
• 8. Pour into a buttered or olive-oil coated 2-quart casserole dish.
• 9. Dust the top with crushed pork rinds. (No need to butter the pork rinds as their natural oils will brown and crisp them nicely.)
• 10. Bake for 15-20 minutes, until bubbly. If the top begins to over-brown, you may cover it loosely with aluminum foil.
• 11. If desired, garnish with chopped scallions (green onions). Serve hot.