Instead of a loaded baked potato, how about loaded baked mashed cauliflower? Sounds like a delicious idea to me. It is grain free, gluten free, soy free. It is not dairy free, although you could use a vegan cheese or skip the dairy altogether and use more garlic and olive oil.
This isn’t the prettiest picture, but I was too excited to eat it that I couldn’t wait to fancy up my picture! Haha.
I would recommend making either one large casserole of this in a 9×13 pan or using individual ramekin baking dishes to make everyone their own loaded faux-potato side dish. That makes for a nicer presentation.
The ingredients may not seem the healthiest, but overall, the recipe is pretty healthy because you are using a ton of cauliflower and a much smaller percentage of “unhealthy” ingredients like butter, cheese, bacon.
- 2, 1 lb. bags of frozen cauliflower (2 lb. total), thawed to room temperature
- 1/2 yellow onion
- 3 cloves garlic
- 1 tsp. crushed red pepper
- 1 cup milk of your choice (I would NOT use any vanilla-flavored or sweetened milks such as almond or soy)
- 1/3-1/2 cup reduced fat cream cheese (organic preferable)
- 2 tsp. butter
- salt and pepper
- 4 oz. sharp cheddar cheese for topping (you may want more cheese if you like it cheesier!)
- 1 package natural bacon (I bought the pre-cooked natural bacon and used about 3/4 of the package)
- Preheat oven to 350 F.
- Add all of the ingredients except the milk, cheddar cheese, and bacon to a large food processor. Pulse until chopped. Then, add in the milk gradually and process until the consistency is like that of mashed potatoes!
- Pour into your baking dish of choice, and top with the cheddar cheese (shredded cheese).
- Next, if you are using pre-cooked natural bacon, tear into bite size pieces and add on top of the cauliflower-cheese mash.
- Cover and bake for about 45-60 minutes, cooking uncovered the last 15 minutes.
Super delicious! And it really tastes like potato. Why would I do this? Well, on my LEAP diet, I am not supposed to be eating potatoes (my body is reactive to potato and it causes a delayed food sensitivity). Others might want to try to get in more non-starchy vegetables and try to reduce carbohydrates for various personal health reasons!