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Loaded Cauliflower Casserole

By Jason Fung, MD

Loaded Cauliflower Casserole

This loaded cauliflower casserole is easy to make with minimal prep time and takes only an hour to cook. To reduce prep time, you can buy pre-cut mushrooms and jalapenos from the grocery store. Make sure chicken is thoroughly cooked before serving! Loaded Cauliflower Casserole is great for wintertime keto dinners and weekly food prep....
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dinners + Mains
Cuisine American
Servings 4
Calories 577 kcal

Ingredients
  

  • 1 small cauliflower
  • 1 cup cream cheese
  • 1 cup cheddar cheese shredded
  • 4 slices bacon chopped
  • 1/4 cup mushrooms chopped
  • 1 medium jalapeno chopped
  • 2 chicken thighs boneless, skinless

Instructions
 

  • Pre-heat oven to 350 degrees. Chop cauliflower into florets and place it in a casserole dish.
  • In a separate dish, mix cream cheese together with shredded cheddar cheese and chopped jalapeno, mushrooms, and bacon.
  • Spoon the cheese mixture onto the cauliflower and mix well.
  • Coat baking pan with a layer of non-stick spray. Layer the cauliflower mixture and chicken thighs into the baking pan.
  • Bake for 1 hour or until the cheese has melted, the chicken is cooked, and the top of the casserole is nicely browned.

Nutrition

Nutrition Facts
Loaded Cauliflower Casserole
Amount per Serving
Calories
577
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
23
g
144
%
Cholesterol
 
177
mg
59
%
Sodium
 
579
mg
25
%
Potassium
 
515
mg
15
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
26
g
52
%
Vitamin A
 
1139
IU
23
%
Vitamin C
 
36
mg
44
%
Calcium
 
280
mg
28
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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