Keto Loaded "Baked Potato" Cauliflower Casserole

A huge thank you to Ketogenic for this recipe! Love the microwave option as well at the end!

Ingredients List

• 2(10-oz) bags microwaveable cauliflower rice

• 1 cup grated cheddar cheese, divided

• 1/2 cup grated Parmesan cheese

• 4 oz cream cheese, at room temperature

• 1/2 cup sour cream

• 2 Tbsp butter or ghee

• ~sea salt and freshly ground pepper

• 1 tsp garlic powder

• 2 Tbsp crispy-cooked bacon crumbles

• 1 Tbsp chopped green onion

  Instructions

  • Preheat oven to 350°F (165°C). Following the package directions, microwave the cauliflower packages one at a time until hot throughout, usually 3 to 4 minutes. Working quickly, in a mixing bowl combine the hot cauliflower, 1/2 cup of the cheddar cheese, the Parmesan cheese, cream cheese, sour cream, and butter. Stir until melted and combined. Stir in the garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  • Spread mixture into a 9 by 9-inch (10-cup / 2.5-quart) casserole dish, sprinkle the remaining 1/2 cup cheddar cheese over the top and bake, uncovered, until the cheese is hot and bubbly, about 20 minutes. Sprinkle the bacon and green onion on top, and serve.

  Tips

  • If you’re in a hurry and want a quick, delicious bite with no baking and almost no cleanup, halve the recipe, then mix everything together in the microwaveable cauliflower rice bag after it’s heated; It can serve 2 or 4 depending on how many macros you want to consume.

  • Store leftovers in Tupperware in the refrigerator for up to 4 days. Reheat in the microwave until hot.