“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”

Ingredients Nutrition

  • 1 large head cauliflower
  • 4 ounces cream cheese (low-fat or regular, do not use fat-free)
  • 12 cup sour cream (low-fat or regular, do not use fat-free)
  • 14 cup minced green onion
  • 14 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)


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

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