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Loaded Cauliflower Bake


    • 4 slices center cut bacon
    • 6 cups (about 24 oz) cauliflower florets
    • 3 cloves crushed garlic
    • 1/3 cup 1% buttermilk
    • 1 tablespoon whipped butter
    • 3/4 tsp kosher salt
    • fresh black pepper, to taste
    • 2 tablespoons minced fresh chives, divided
    • 1/4 cup shredded reduced fat shredded cheddar


    Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.

    Fill a large pot with water, bring to a boil and add cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain, and return to the pot.

    Preheat the oven to 350°F.

    Add the buttermilk, butter, salt and pepper to the cauliflower and purée with a hand blender. If you don’t own a hand blender, a regular blender would work fine as well. Mix in 1 tbsp of the chives
    and transfer to 4 individual casseroles (3/4 cups each) or one 8 x 8 casserole dish and top with cheddar and crumbled bacon. Bake in the oven until the cheese melts, about 5 minutes then top with remaining chives.

    Servings: 4 • Size: 3/4 cup
    Calories: 112 • Fat: 5.5 g • Carb: 10 g • Fiber: 4 g • Protein: 1.5 g • Sugar: 0 g
    Sodium: 107 g (without the salt)