Loaded Cauliflower Bites are a low-carb, gluten free alternative to loaded potato skins, or french fries, yet equally as delicious!
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I was going to start this post by telling you guys how these Loaded Cauliflower Bites are all low-carb and gluten free and an alternative option to potato skins and on and on…but really, what you need to know first is how good these are! If you smother anything in cheese and bacon, you have already got yourself a home run, right? Exactly.
I crave carbs. I really really do. And I give in way too much. I’m constantly trying to come up with new recipes where I can satisfy that craving without having quite as much guilt. One of my favorite appetizers when we eat out is loaded potato skins. Since we don’t eat out very much lately, I like to create the things I miss at home. It did not take long at all for me to decide that these Loaded Cauliflower Bites had to become a reality!
I’m a cauliflower addict (strange, but true), a cheese addict, and who doesn’t love bacon? For me, these are the 3 best foods about the low-carb and keto diet! Personally, I don’t care for the green onions on top, but I put them there because you might. I seriously believe I am one of the few people on this planet who doesn’t like onions, no matter how many times I try them! It was fun taking pictures of them next to our matching green knife though! I couldn’t help but throw them into the post!
Depending on the type of diet you follow, this is either a healthy recipe, or a guilty pleasure. It definitely is low-carb (and gluten free), and I would say a better alternative to potatoes from that standpoint.
When I was pregnant and had gestational diabetes, the nurse who does ALL of the nutritional counseling for pregnant women with diabetes told me I could eat bacon every day. Um, it may be low-carb, but I don’t think eating it everyday is ideal. However, I do believe that if you like it, you should eat it sometimes. And, always in delicious ways like this!
Enough of my rambling…on to the recipe instructions!
Loaded Cauliflower Bites
If you don’t have left over bacon to use, you will need to cook and crumble that first and set it aside. Chop your cauliflower into bite size pieces, dice the green onion, and shred the cheese, if necessary. Preheat your oven to 350°F.
Spread the cauliflower out onto a baking sheet covered with foil or a Silpat mat, sprinkle with salt and pepper, and roast for about 20 minutes, or until fork tender. Alternatively, you can steam the cauliflower until fork tender, but you will still need to use the oven for the next step.
Next, push all the cauliflower into a pile and cover with as much cheddar cheese and bacon as you’d like. Return to the oven for about 5 minutes until the cheese is melted.
Top with sliced green onions and serve hot.
I would make two recommendations for when you make these Loaded Cauliflower Bites. One, use foil or a Silpat mat on your baking sheet so you can clean off the baked on cheese easier and two, use a fork. They come close to loaded potato skins in a lot of ways, but are not quite what I would call “finger food” unless you don’t mind getting messy! Other than that, just load ’em up and enjoy!
- 1 head cauliflower cut into bite sized pieces
- salt and pepper to taste
- 1 Cup cheddar cheese shredded
- 4 slices bacon cooked and crumbled
- 2 green onions sliced thin, optional
Preheat your oven to 350°F. Spread the cauliflower out on a baking sheet covered with foil or a Silpat mat. Season with salt and pepper, and roast for about 20 minutes or until fork tender.
Push all of the cauliflower into a pile and cover with as much of the cheddar cheese and bacon as you'd like. Return to the oven for about 5 minutes until the cheese is melted. Top with sliced green onions and serve hot.
Nutritional Information per Serving: 212 calories, 15g fat (8g saturated fat), 9g carbohydrates (4g fiber, 4g sugar), 13g protein
** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.
The measurements given for the cheddar cheese and bacon are what I generally use. You can use more of less, depending on your own preferences.