AuthorJessica ParkerCategory

This recipe is under "Sides & Stuff" on my website, but truly, I could eat just this for a meal and be 110% satisfied! It's full of lots of good fat, protein and nutrients. I am careful to use animal products that are without added hormones, antibiotics, nitrates and nitrites.

You can use cauliflower florets for the recipe or riced cauliflower like I did. It has amazing flavor! This dish is one for Keto and non-keto folks alike!

Yields1 Serving
 1 Head Cauliflower, florets cut up into small pieces
 8 Slices Bacon, cooked and crumbled
 ½ cup Sour Cream (full fat)
 ½ cup Mayonaisse (made with avodaco oil, NO canola oil!)
 1 tbsp Ranch Seasoning
 ¼ tsp Fresh Ground Black Pepper
 1 cup Monterey Jack Cheese, shredded
 1 cup Sharp Cheddar Cheese, shredded
 6 tbsp Fresh Chives, chopped
1

Preheat oven to 370 degrees. Grease a 9x9 casserole dish with butter or coconut oil & set aside.

2

Steam cauliflower until just tender, not too soft and drain any excess water. Set aside.

3

Combìne sour cream, mayonnaìse, ranch seasonìng, black pepper ìn a large bowl. Add the steamed caulìflower, 1/2 of the bacon, sharp cheddar cheese and chìves; mìx well.

4

Spread the mìxture in the casserole dìsh and sprinkle the monterey jack cheese and the rest of the bacon on top.

5

Cover dìsh wìth foìl and bake for 20 mìnutes. Remove foìl and bake another 5-10 mìnutes or just untìl cheese ìs bubbly and begìnnìng to brown. Garnìsh with chives as an option!

Ingredients

 1 Head Cauliflower, florets cut up into small pieces
 8 Slices Bacon, cooked and crumbled
 ½ cup Sour Cream (full fat)
 ½ cup Mayonaisse (made with avodaco oil, NO canola oil!)
 1 tbsp Ranch Seasoning
 ¼ tsp Fresh Ground Black Pepper
 1 cup Monterey Jack Cheese, shredded
 1 cup Sharp Cheddar Cheese, shredded
 6 tbsp Fresh Chives, chopped

Directions

1

Preheat oven to 370 degrees. Grease a 9x9 casserole dish with butter or coconut oil & set aside.

2

Steam cauliflower until just tender, not too soft and drain any excess water. Set aside.

3

Combìne sour cream, mayonnaìse, ranch seasonìng, black pepper ìn a large bowl. Add the steamed caulìflower, 1/2 of the bacon, sharp cheddar cheese and chìves; mìx well.

4

Spread the mìxture in the casserole dìsh and sprinkle the monterey jack cheese and the rest of the bacon on top.

5

Cover dìsh wìth foìl and bake for 20 mìnutes. Remove foìl and bake another 5-10 mìnutes or just untìl cheese ìs bubbly and begìnnìng to brown. Garnìsh with chives as an option!

Loaded “Un-Potato” Casserole

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