Compiled Recipe – Low-Carb Twice Baked Cauliflower

Low-Carb Twice Baked Cauliflower

* 1 head cauliflower
* 4 oz. cream cheese (cut into cubes)
* ½ cup sour cream
* ¼ cup green onions (minced)
* ¼ cup grated parmesan cheese (fresh)
* 6 slices bacon (or more , cooked until very crisp, fat blotted with paper towel and then crumbled)
* 1 cup sharp cheddar cheese (grated)

1) Preheat oven to 350F/180C. Spray a glass casserole dish with olive oil or non-stick spray. Cut out stem and core from cauliflower, and cut into small pieces. Cook in a large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks.

2) While cauliflower is cooking, cook the bacon and crumble, slice green onions, cube the cream cheese, measure sour cream, and measure Parmesan. Mix cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon into the drained cauliflower.

3) Spread evenly in a 1.5 Quart Glass Casserole Dish. Sprinkle with cheddar cheese and reserved bacon. Bake 20-25 minutes covered, or until hot and bubbly. Remove the lid and bake about 10 minutes more, or until the cheese is slightly browned. Serve hot.






Compiled Recipe – Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)

Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)


* 1 head cauliflower
* 2 tbsp. heavy cream
* 1 tbsp. butter
* ¼ cup sharp cheddar cheese
* 1 tbsp. chipotles in adobo sauce (or more chopped, canned)
* ¼ tsp. garlic powder
* salt
* pepper

* ½ cup salsa verde
* ½ cup sour cream
* ½ cup tomatoes (chopped raw)
* ¼ cup pickled jalapenos (chopped, optional)
* 1 cup sharp cheddar cheese



* Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave-safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six-eight minute on high (or until cauliflower is tender). Remove from the microwave and put into a high speed blender or food processor along with the cheese, chipotles, and garlic powder. Puree until smooth. Season with salt and pepper to taste.

1) Spread the puree in an 8 x 8 casserole dish. Spread on the sour cream, then the salsa verde. Sprinkle the chopped tomatoes and jalapenos on top. Cover with the shredded cheese.

2) Bake in the oven for 30 – 40 minutes at 375 degrees (F), or until the cheese is golden brown and bubbling. Cool for 5 minutes before serving.




Compiled Recipe – Cauliflower and Bacon Gratin

Cauliflower and Bacon Gratin

* 1 kilo cauliflower (3 to 4 heads), cut into large florets
* 2 tbsp unsalted butter
* 2 tbsp all purpose flour
* 1 ¼ cups milk
* 2 cups cheddar cheese, grated
* ½ cup parmesan cheese, grated
* salt
* pepper
* 2 strips bacon, chopped and fried lightly

1) Pre-heat oven to 375◦F.

2) Bring a large pot of water to a boil. Cook cauliflower florets over medium high-heat for about 5 minutes. Drain then set aside.

3) Melt butter in a saucepan over medium heat. Set aside half of the melted butter. Add flour, stirring constantly for 2 minutes. Slowly add milk, stirring and allow mixture to boil. Whisk constantly until thick, about 5 minutes. Remove from heat. Add cheddar cheese and about 1/3 cup Parmesan cheese. Season with salt and pepper.

4) Pour some of the sauce into an 8-inch oval baking dish. Add cauliflower, then top with remaining sauce. Sprinkle with remaining parmesan cheese and drizzle with remaining melted butter. Top with bacon.

5) Bake in the pre-heated oven until top bubbles, about 15 minutes.


Compiled Recipe – Cauliflower Tempura

Cauliflower Tempura

* ½ cup Japanese mayonnaise
* 2 tbsp catsup
* ½ tsp togerashi (Japanese chili powder)
* 1 tsp mirin (Japanese sweet rice wine)
* vegetable oil (to deep fry)
* 8 cups cauliflower (cut into florets)
* 3 tbsp mirin (Japanese sweet rice wine)
* 2 tsp salt
* 1 tsp black pepper
* 1 cup all purpose flour, plus more to dredge
* ¾ cup cornstarch
* 1 ¾ cups soda water, ice cold

1) Make the spiced mayonnaise: Combine all ingredients. Set aside.

2) Heat oil in a heavy-bottomed pot.

3) Toss cauliflower florets in mirin, salt and pepper.

4) Combine flour and cornstarch in a bowl. Whisk in soda and mix just until combined.

5) Dust cauliflower florets with flour then dip in batter. Fry until golden, 1 to 2 minutes. Drain on paper towels. Slice florets in half and serve with spiced mayonnaise.