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So, yeah. I know Cauliflower is replacing everything, and I’m not trying to do that here, but these are a tasty alternative to loaded potatoes of any sort. They’re sups low carb, and this Creamy Wisconsin Cauliflower Bake is basically my favorite side dish now. I could eat the whole pan, easily. You could half this, and make it in a smaller pan, too. This is a large bake.
Ingredients
- 2 Heads of cauliflower
- 2 C heavy cream
- 2 C grated cheese
- 1 lb bacon, cooked (or bacon bits, or even bac'n bits to make it veg friendly)
- 1 tsp white pepper
Instructions
- Preheat the oven to 375 F.
- Chop your cauliflower as though you were just going to serve it in a veggie tray or as its own side. If you don't know how to do this, just make small chunks and toss out the disgusting stumpy stem pieces.
- Steam the cauliflower. Like, six minutes on the stove or 0 mins in the instant pot. Boiling is fine, too, but you want it fork tender. Not falling apart, though.
- Lightly pam up a 9 x 13 baking dish. If you're halving the recipe a classic casserole dish is perfectly fine.
- In a measuring cup, add your two cups heavy cream and stir in the white pepper.
- Toss that cream on them cauliflower chunks. Toss them lightly in the cream.
- Crumble bacon if you're using real bacon.
- Cover the cauliflower in all the cheese. Top the cheese with the bacon pieces. (If you're using bac'n bits, wait until it's done cooking to add afterward.)
- Bake uncovered for 40 minutes.
- Remove from the oven and let sit ten minutes before serving.
Sound delicious but you need more carbs for your ass? Try this Loaded Baked Potater-Tot Casserole or one of our other delicious Sides
