Best 4 Twice Baked Cauliflower With Bacon Recipes

Indulge in a culinary symphony of flavors with our Twice-Baked Cauliflower with Bacon, a delectable dish that seamlessly blends the richness of bacon with the wholesome goodness of cauliflower. This low-carb, gluten-free recipe is a symphony of textures, featuring a crispy outer layer that yields to a tender, flavorful interior. Experience a harmonious balance of spices, enhanced by a creamy cheese sauce that adds a touch of decadence. Elevate your culinary repertoire with this crowd-pleasing dish, perfect for health-conscious individuals, vegetarians, and bacon enthusiasts alike.

As a bonus, the article offers a collection of additional recipes that cater to diverse dietary preferences and culinary curiosities. Embark on a culinary adventure with our Vegan Twice-Baked Cauliflower, a plant-based rendition that delivers all the flavor without compromising on satisfaction. For those seeking a touch of smokiness, the Smoked Twice-Baked Cauliflower will tantalize your taste buds with its unique aroma. If you're a fan of hearty flavors, the Twice-Baked Cauliflower with Sausage and Peppers is an irresistible choice, combining the savory notes of sausage with the vibrancy of bell peppers.

Whether you're hosting a dinner party, preparing a wholesome family meal, or simply seeking a culinary adventure, these twice-baked cauliflower recipes offer something for every palate. Join us on this delightful journey of flavors, textures, and culinary creativity.

Let's cook with our recipes!

CAULIFLOWER CASSEROLE

Cauliflower Casserole image

Creamy and cheesy cauliflower casserole with cream cheese and bacon is an easy, low-carb side dish perfect for holidays and gatherings.

Provided by Erin Clarke / Well Plated

Categories Side Dish

Time 50m

Number Of Ingredients 12

Ingredients

2 medium heads of cauliflower
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
6 slices bacon
4 ounces reduced-fat cream cheese (at room temperature)
1/4 cup nonfat plain Greek yogurt
2/3 cup freshly grated Gruyere (or similar melty, nutty, alpine-style cheese, divided)
1/4 cup finely grated Parmesan cheese (divided)
3 tablespoons fresh chives (chopped)

Steps:

Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart (9x13) casserole dish, with nonstick spray, and line a rimmed baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, pepper, and nutmeg.
Transfer the cauliflower to the prepared casserole dish and spread it into an even layer. Keep the bowl handy. Roast cauliflower on the lower rack for 30 minutes, until the florets are tender and begin to brown.
Meanwhile, arrange the bacon strips in a single layer on the prepared foil-lined baking sheet. Bake on the upper rack until crisp, about 10 to 15 minutes.
Remove the bacon and cauliflower from the oven. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time.
Transfer the bacon to a paper-towel-lined plate and lightly pat dry. Once cool enough to handle, roughly chop or crumble the bacon into small pieces.
In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in 1/3 cup Gruyere cheese, 2 tablespoons of Parmesan cheese, and half of the chopped bacon.
Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining 1/3 cup of Gruyere and 2 tablespoons of Parmesan.
Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 to 7 minutes. Turn the oven to broil. Broil the casserole until golden on top, 1 to 3 minutes. Do not walk away, and watch carefully to make sure the cheese does not burn.
Remove from the oven and sprinkle with fresh chives and remaining bacon. Serve hot.

Nutrition Facts : ServingSize 1 of 8, Calories 229 kcal, Carbohydrate 9 g, Protein 11 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 34 mg, Fiber 3 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 9 g

LOW-CARB, TWICE-BAKED CAULIFLOWER CASSEROLE

Low-Carb, Twice-Baked Cauliflower Casserole image

A twist to the twice-baked potato, for those looking for an alternative.

Provided by buddyboy02

Categories Side Dish Vegetables Cauliflower

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 large head cauliflower, chopped
1 ½ cups shredded reduced-fat Cheddar cheese
½ cup bacon bits (such as Hormel®)
½ (8 ounce) package low-fat cream cheese
½ cup low-fat sour cream
¼ cup minced green onions
3 tablespoons butter
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Bring a saucepan of water to a boil. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes. Drain well and transfer cauliflower to a large bowl. Mash, using a potato masher, leaving some chunks.
Reserve 1/2 cup Cheddar cheese and 1 tablespoon bacon bits. Mix remaining Cheddar cheese, remaining bacon bits, cream cheese, sour cream, green onions, butter, salt, and pepper into the mashed cauliflower in the bowl. Transfer mixture to an 8-inch square baking dish. Sprinkle reserved Cheddar cheese and bacon bits on top.
Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 10.5 g, Cholesterol 46.3 mg, Fat 15.6 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 9.2 g, Sodium 639.9 mg, Sugar 3.7 g

LOADED CAULIFLOWER CASSEROLE

Loaded Cauliflower Casserole image

Cauliflower just got loaded -- like a baked potato, that is. All the familiar flavors of your favorite stuffed spud are in this cheesy casserole that is low in carbs and high in flavor.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

6 slices bacon, cut 1/2-inch thick
2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total)
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar
4 scallions, white and light green parts only, thinly sliced
2/3 cup sour cream

Steps:

Preheat oven to 425 degrees F.
Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

LOW-CARB TWICE BAKED CAULIFLOWER

Low-Carb Twice Baked Cauliflower image

Low-Carb Twice Baked Cauliflower (Makes 6-8 servings; recipe adapted slightly from The Low Carb Gourmet.) http://www.kalynskitchen.com/2006/09/twice-baked-cauliflower-recipe.html http://kalynsprintablerecipes.blogspot.com/2009/08/twice-baked-cauliflower.html

Provided by joelmw

Categories Cauliflower

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 large head cauliflower
4 ounces cream cheese (low-fat or regular, do not use fat-free)
1/2 cup sour cream (low-fat or regular, do not use fat-free)
1/4 cup minced green onion
1/4 cup freshly grated parmesan cheese (if you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup sharp cheddar cheese (I used Kraft 2% milk sharp cheddar, but use the cheese you prefer as long as it's sharp cheddar)

Steps:

Preheat oven to 350F/180°C.
Cut out stem and core from cauliflower, and cut into small pieces.
Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft.
Drain well and mash with potato masher, leaving some chunks.
Mix in cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.
Spread evenly in a medium-sized glass casserole dish.
Sprinkle with cheddar cheese and reserved bacon.
Bake 30-35 minutes, or until hot and bubbly.

Nutrition Facts : Calories 268.6, Fat 21.7, SaturatedFat 11.8, Cholesterol 59.7, Sodium 366.1, Carbohydrate 9.1, Fiber 2.9, Sugar 4.2, Protein 11.5

Tips:

Choose a large head of cauliflower for the best results.
Pierce the cauliflower with a fork before microwaving to help it cook evenly.
Use a food processor or blender to mash the cauliflower until it is smooth.
Add your favorite seasonings and ingredients to the cauliflower mixture to taste.
Use a muffin tin lined with parchment paper to bake the cauliflower cups.
Bake the cauliflower cups until they are golden brown and crispy.
Serve the cauliflower cups immediately with your favorite toppings.

Conclusion:

Twice-baked cauliflower is a delicious and healthy side dish or main course that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables and is also a good source of fiber, vitamins, and minerals. With its crispy crust and creamy filling, twice-baked cauliflower is sure to be a hit at your next gathering.