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Cheesy Bacon and Onion Cauliflower is my version of a loaded cauliflower casserole and it is a family staple. We have this dish at least one a week or every other week. Its simplicity and the fact that even my 8-year-old son loves it makes it repeat worth. After who wants to pass up bacon and cheese?
For years now, cauliflower has been one of my go-to veggies for our low carb lifestyle. Cauliflower, a cruciferous vegetable, is such a great food to add to your diet. You see, not only does cauliflower offer a great alternative to the white potatoes, it is also extremely good for you.
As I was studying health benefits of cauliflower from online, I was amazed to learn that this cousin of broccoli’s, has an awesome about of vitamin C, in each serving. It’s also a good source of vitamins and minerals like thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6.
I battle joint pain in my shoulder and wrists, from years of doing puppets at church, and since veggies like cauliflower and broccoli help fight inflammation I try to get them into my diet several times a week. So not only is this recipe a family favorite, but it also helps me get lots of vitamins and anti-inflammatory goodness into my diet. One thing I battle joint pain in my shoulder and wrists, from years of doing puppets at church, and since veggies like cauliflower and broccoli help fight inflammation I try to get them into my diet several times a week. So not only is this recipe a family favorite, but it also helps me get lots of vitamins and anti-inflammatory goodness into my diet.
This luscious cauliflower dish is not only low carb and THM friendly, it is something that even your non-low carb family and friend will enjoy! Remember, there is power in bacon and cheese here my friends, undeniable power. Do you have some cauliflower skeptics in your home, is it you perhaps? Well, I hope you will give this one a try, I promise you it is worth a go.
Making the Cheesy Bacon and Onion Cauliflower
When making this dish you can use a large fresh head of cauliflower or 2 bags of frozen florets. I have used the fresh heads when I find them at a good price, but honestly, I use frozen 97 % of the time for this dish. I can pick up the 1 pound bags in my grocery store freezer for about $1.44 per bag and just boil or steam the bags until they are really tender and easily mashed.
A trick to having a nice thick cauliflower mash or casserole like this one is to drain the florets well and then to squeeze the excess water out of the cauliflower before adding in the other ingredients. I typically drain my batch in a mesh strainer and let it cool. Then I add it some cheese cloth and twist it until most of the liquid drains.
The removal of the extra water is the most time-consuming step in this Cheesy Bacon and Onion Cauliflower. Once the water is out, it is just a matter of combining all the other ingredients, transferring the mixture into a baking dish, and baking it. You can prepare this dish up to a couple of days before and just cover it tightly and refrigerate until you are ready to cook. I would recommend maybe adding an extra 5 minutes or so to the cooking if you put it into the over cold.
If you are a fan of cauliflower then check out these other recipes of mine here on the blog.
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