Dreamy Creamy Cauliflower Casserole

I wasn’t prepared to love this as much as I did. Try it. You will see for yourself!

Yesterday, I started over on my keto program. I had been doing it in earnest all the way through Lent and then poof, I fell off the wagon. I could blame it on the fact that I am a potato chip addict and every time I visit my mother she insists on putting out bowl after bowl of junk food. Every Thursday she puts out a bowl of chips, a bowl of Cheetos, a bowl of Doritos, etc. Then she chides me until I humor her and eat some. (Anyone else have a person like this around?) In her defense, she’s in her mid-eighties and she’s hard-wired like this. Plus, I should have better will power.

I like to start my projects on Mondays, so yesterday was the day to re-invest in the keto lifestyle. Sunday night I planned out my weekly menu and last night was the night to try the cauliflower casserole! Honestly, I wasn’t expecting it to turn out as delicious as it did! Charlie and I both got up this morning talking about how great it was and how neither of us felt hungry for breakfast.

The instructions and the ingredients are very basic, so here you will see only the last steps. This is what it looked like all mixed together prior to adding the cheese and bacon toppings. I could have just baked it like this and it would have been great.

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Add the remainder of the cheese on top:

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Then add the last of the bacon. Don’t skip this step. The extra bacon makes the house smell divine and it adds a little bit more of a smokey flavor to the dish.

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Here it is freshly out of the oven. I didn’t wait for it to get really brown.

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Dreamy Creamy Cauliflower Casserole (serves 8)
Ingredients:
1 head fresh cauliflower
8 oz. cheddar cheese, freshly grated, divided
8 oz. Monterey Jack cheese, freshly grated, divided
8 oz. cream cheese, softened
¾ cup full fat cream
2 bunches green onion, chopped
6 pieces of bacon, cooked
2 cloves fresh garlic, minced
Salt & Pepper to taste

Directions:

Preheat oven to 350 degrees.

Cut the cauliflower into bite-sized florets. Place in a microwave safe bowl with a half cup of water and cover. Microwave on high 4-5 minutes until cauliflower is steamed through. (I took mine out at about 4 minutes because I wanted it to still have a bite to it. Keep in mind, it is still going to be baked.) Drain into a colander.

Cook the bacon (I used the microwave for mine), chop it up and set it aside.

In a separate bowl, combine 8 oz. softened cream cheese with 6 oz. each of the cheddar and Jack cheeses, salt and pepper, and garlic. Add the cream a little bit at a time until the mixture is combined. Add the bacon (reserve 1 ½ Tablespoons for the top) and green onion; then add it all to the cauliflower. Stir gently to combine. Pour into a baking dish.

Smooth the surface with a spatula. Sprinkle the remaining cheese and bacon over the top.

Bake uncovered for 25 minutes or until brown and bubbly.

PS- If you don’t feel like grating your own cheese, you may substitute with pre-shredded. Keep in mind that pre-shredded cheese never has the same flavor as freshly grated.


Nutrition information:

1 serving is 1/8th of the casserole.

Calories: 379, Fat: 27g, Net carbs: 8, Total carbs: 10, Protein: 23g,Fiber: 2g


Here is another cauliflower recipe that I adore.


Seriously, does anyone else out there have a person who is constantly trying to sabotage your eating plan? How do you handle it?

 

 

Pumpkin-Shaped Cheese Ball ala Bobbe!

Halloween is coming! Here is an easy, awesome recipe for a delicious and festive appetizer to take to your party! Who doesn’t love a pumpkin-shaped cheeseball? The bonus is that this is fun thing to make with your kids too!

In honor of Halloween coming, I thought I’d share one of the most fun recipes in my arsenal. I’m sure a lot of you are either hosting or going to Halloween parties this weekend. If you need to take a really fun appetizer, this cheese ball is delicious and it makes a GREAT presentation!

The photos you see here are from an adult cocktail party I catered this weekend, so my pumpkins don’t have faces on them, but you can absolutely dress yours up as a jack-o-lantern if you wish!

Also, I use this recipe for loads of Holiday parties. I’ve formed it into a carrot for Easter, made it into a Christmas Tree for Christmas and it’s even been a heart for Valentine’s Day!

I regret not having photographed the entire process but you are smart enough to picture the ingredients in a bowl. You start by making the cheese mixture. Once it’s combined, you lay it out onto plastic wrap, wrap it up and form it into a ball. Then I usually find a bowl that’s a little more round, place the ball in it and then refrigerate for about an hour. At that point, you take it back out and start forming your pumpkin shape with rubber bands.  See below?

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Once you have the basic shape, put it back in the refrigerator for at least a half hour. Then take it back out and cut off the rubber bands and remove the plastic. At this point you can add a topper. I saved the top of a bell pepper for this one.

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Once you have your topper selected and in place, all you do is sprinkle the outside with pulverized Doritos. If you don’t like Doritos, crush up Cheetos, or any orange/cheesy chip you happen to like.

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At the party last weekend, I made three little pumpkin cheese balls and used them as decorations for my meat trays. As you can see by the photo, I went out to the garden and clipped a few tomato leaves to make the stems.

At this point, you can add your own touches. Have fun with it and enjoy because this cheese ball is delicious and kids and adults alike, LOVE the flavor!


Ingredients:

  • (2) 8 oz packages of cream cheese softened (I leave mine out on the counter overnight)
  • 1/2 package of Taco Seasoning (any brand)
  • 3/4 a small can of sliced black olives (chopped into tiny pieces)
  • 1 bunch of chives, chopped (you could also use scallions or regular onion)
  • 1 cup shredded cheddar cheese
  • 1 small bag of Doritos Nacho Cheese chips (or your favorite orange cheesy chip)
  • Stem from a bell pepper.
  • 4-5 rubber bands

Directions:

  • In a large glass bowl, combine all ingredients but the chips and stem. (I usually microwave the mixture for about 20-30 seconds to soften everything to make it easier.)
  • Turn the mixture out onto a piece of plastic wrap, wrap it up and start to form a ball.
  • Place your newly formed ball into the refrigerator for an hour.
  • Once chilled, form the pumpkin shape by using the rubber bands. Chill again for 30 minutes.
  • Place the chips in a zip lock baggie and beat them until they are dust. OR you can use a food processor, but trust me, beating them is more fun!
  • Cut the rubber bands off, remove the plastic, add the topper, then sprinkle the orange dust.
  • Enjoy!