A cheesy, savory, and satisfying side dish that gives you all the flavor of a loaded baked potato without the carbs. This keto-friendly recipe is quick to assemble and packed with bacon and cheddar goodness.
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Servings: 4
Ingredients
• 1 medium head of cauliflower (about 4-5 cups once riced)
• 1 lb (450g) bacon, chopped
• 1 cup (4 oz / 113g) shredded sharp cheddar cheese
• ½ cup fresh chives, chopped
• 2 tablespoons reserved bacon grease (from cooking)
• Salt and freshly ground black pepper to taste
• Optional Topping: Sour cream or Greek yogurt
Instructions
1. Prepare the Cauliflower:
oWash and thoroughly dry the head of cauliflower. Remove the leaves and core.
oCut the cauliflower into small florets.
oTo “rice” the cauliflower, you can either grate the florets on a box grater or pulse them in a food processor until they reach a rice-like consistency. Be careful not to over-process, or it will become mushy. (Pro Tip: Many grocery stores sell pre-riced cauliflower to save time.)
2. Cook the Bacon:
oPlace the chopped bacon in a large skillet or frying pan over medium heat.
oCook, stirring occasionally, until the bacon is brown and crispy, about 10-12 minutes.
oUsing a slotted spoon, transfer the crispy bacon pieces to a paper towel-lined plate to drain.
oPour the rendered bacon grease into a heatproof container, reserving at least 2 tablespoons for cooking the cauliflower rice.
3. Cook the Cauliflower Rice:
oWipe out the skillet if needed, then return it to medium heat. Add the 2 tablespoons of reserved bacon grease.
oOnce the grease is shimmering, add the riced cauliflower to the skillet. Season with salt and pepper.
oSauté the cauliflower, stirring frequently, for 5-7 minutes, until it becomes tender but still has a slight bite.
4. Combine and Serve:
oReduce the heat to low. Add the shredded cheddar cheese, about ¾ of the cooked bacon, and half of the chopped chives to the skillet with the cauliflower.
oStir gently until the cheese is completely melted and everything is well combined.
oTransfer the loaded cauliflower rice to a serving bowl. Top with the remaining crispy bacon and fresh chives.
oServe immediately, with a dollop of sour cream on top if desired.
Chef’s Notes & Variations
• Cheese: Feel free to mix it up! A blend of cheddar and Monterey Jack works well, or try adding a bit of smoked gouda for extra flavor.
• Spice it Up: For a little heat, add a pinch of red pepper flakes or some chopped jalapeños when you sauté the cauliflower.
• Add-ins: A ½ teaspoon of garlic powder or onion powder added with the salt and pepper can enhance the flavor.
• Avoid Soggy Cauliflower: The key is to not overcook it. Sautéing is the best method to keep it from getting watery, which can happen in the microwave.
Estimated Nutrition Per Serving
(Please note this is an approximation. Actual values may vary based on specific ingredients.)
• Calories: ~590 kcal
• Fat: ~48 g
• Protein: ~35 g
• Total Carbohydrates: ~8 g
• Fiber: ~3 g
• Net Carbohydrates: ~5 g
