This recipe is supposed to be a like a loaded baked potato — minus the potato. Instead, the cauliflower, long a low-carb friendly option, stands in for the potato.
The recipe was easy but needed more than salt and pepper and a mess of cheese to help it along. I added a sprinkling of Morton’s Nature’s Seasons Seasoning blend — my go-to all-purpose seasoning — for a boost along with a pinch of cayenne. Both are totally optional and you can add your own flavor boost.
I also added more sliced green onions because it needed it. The recipe is fine as a side dish and, if you’re watching carbs and trying to avoid potatoes, is a good alternative.
Here’s the recipe with my adjustments.
Never miss a local story.
Loaded cauliflower bake
Serves: 6; preparation time: 15 minutes; total time: 1 hour
2 small heads cauliflower, cut into florets
2 tablespoons unsalted butter
3 cloves garlic, peeled, minced
3 tablespoons all-purpose flour
2 cups reduced-fat milk
1 1/2 cup shredded cheddar or favorite cheddar cheese blend
2 ounces reduced-fat cream cheese, softened
Kosher salt and freshly ground black pepper
Morton’s Nature’s Season Seasoning blend to taste, optional
Pinch of cayenne pepper to taste, optional
6 slices bacon, cooked and crumbled
1/4 to 1/2 cup sliced green onions
Preheat oven to 350 degrees.
In a large pot of boiling water, blanch the cauliflower florets 2 minutes.
Drain well and transfer to a 9-inch-by-13-inch baking dish.
To make the cheese sauce:
In a large skillet, melt the butter. Add garlic and cook until fragrant, 1 minute. Add flour and stir until golden, 2 minutes. Whisk in milk and bring to a low simmer. Add cream cheese and whisk until combined. Stir in 1 cup cheddar until melted; season with salt and pepper.
Taste and, if you like, add seasoning blend and pinch cayenne pepper. Pour cheese sauce over cauliflower and stir until combined. Stir in all but 1 tablespoon each cooked bacon and green onions until combined, then top with remaining Cheddar, bacon, and green onions.
Bake until cauliflower is tender and cheese is bubbly and thickened, 30-40 minutes. Remove from oven and cool slightly before serving.
Adapted from www.delish.com. Tested by Susan Selasky for the Free Press Test Kitchen.