Loaded Mashed Cauliflower Casserole #SundaySupper

This loaded mashed cauliflower casserole is a delicious low carb side dish for the holidays. Only 3.6g net carbs per serving.

With the holidays coming up, I wanted to think of some low carb dishes I could serve or bring that everyone would like. In other words something that wouldn’t make the guests say, “oh is that a low carb dish?”  I remembered my mom used to make a twice baked potato casserole that wasn’t low carb but very delicious. This is a riff on that dish and turned out fantastic! It’s my loaded mashed cauliflower casserole. 

You probably have guessed that I am a cauliflower fan. I have a 10 awesome cauliflower recipes post to prove it! I’m to the point now where I like mashed cauliflower just as much if not more than mashed potatoes and have used it differently in many of my recipes.

So true to my mother’s recipe I added French onion dip in with the cauliflower which gave it lots flavor on the inside and then the uusal loaded toppings of bacon, cheddar and chives. The cauliflower was cooked in the microwave first, pureed in a high speed blender with a few more ingredients and then baked until the cheese was nice and melted. 

Loaded Mashed Cauliflower Casserole

My only complaint with this dish is that it took a whole head of cauliflower to make this smaller bowl. I could eat two helpings of this myself. My husband loved it so much there were no leftoversl. ;( I hope you give mashed cauliflower a try and for more great holiday dishes scroll down to see what my friends at Sunday Supper have for you. A special thank you to Caroline Williams from Caroline’s Cooking for hosting this week. Nutritional information for 1 serving:

122 cals/ 8.6g fat / 5.5g carb / 1.9g fiber / 6.8g protein = 3.6g net carbs

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Loaded Mashed Cauliflower Casserole

This loaded mashed cauliflower casserole is a delicious low carb side dish for the holidays. Only 3.6g net carbs per serving.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Author Denise Wright (MyLifeCookbook.com)

Ingredients

• 1 head of cauliflower cut into florets and pieces
• 2 pieces of thick bacon crumbled
• 3/4 cup cheddar cheese. shredded
• 2 tablespoons fresh chives minced
• 2 tablespoons French onion dip ready made
• 1/2 teaspoon salt
• 1 oz cream cheese

Instructions

1. Preheat oven to 350 degrees F.
2. Add the chopped up cauliflower to a large bowl and microwave for 15 minutes.
3. While that is cooking, make your bacon and chop your chives.
4. When the cauliflower is done, add it to a high speed blend along with the onion dip, salt and cream cheese. You may have to do this in two batches.
5. Add the mashed cauliflower to a baking dish. If working in batches mix everything well and then top with cheese. Bake for about 10 minutes or until the cheese is nice and melted to your liking.
6. Take it out of the oven, top with crumbled bacon and chives.
7. Serve immediately.

Fruity Side Dishes

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Other Side Dishes

• Chestnut Stuffing by Cindy’s Recipes and Writings
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Potato Side Dishes

• Gingered Sweet Potatoes by Simple and Savory
• Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
• Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
• Sour Cream and Onion Smashed Red Potatoes by Food Done Light
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• Stacked Sweet Potatoes by My Imperfect Kitchen
• Sweet Potatoes with Cumin Sage Butter by Cooking Chat
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Vegetable Side Dishes

• Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
• Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
• Braised Red Cabbage by Turnips 2 Tangerines
• Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
• Candied Acorn Squash by Cricket’s Confections
• Cheesy Jalapeño Corn Casserole by Food Lust People Love
• German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
• Homemade Green Bean Casserole by Family Around The Table
• Loaded Mashed Cauliflower Casserole by My Life Cookbook
• Miso Glazed Corn by NinjaBaker.com
• Pan Roasted Carrots with Apple Molasses by Palatable Pastime
• Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
• Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
• Roasted Onions with Parsley Pesto by Monica’s Table
• Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
• Roasted Pumpkin with Rosemary and Thyme by Feeding Big
• Spicy Balsamic Roasted Vegetables by Pies and Plots
• Sweet Corn Pudding by Brunch-n-Bites

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