Loaded Fauxtato Au Gratin
If you are looking for a low carb side dish to impress even the most skeptical person in your family, this loaded fauxtato au gratin is one for the list. By using cauliflower in place of the potatoes, you are increasing the amount of fiber, which decreases the net carbs in the dish! Plus, if you have a significant other or child in your life that is ultra picky about vegetables like mine, this is a fabulous way to sneak in those veggies!
Easy Weeknight Side Dish: Loaded Fauxtato Au Gratin
Listen, I know we all hate the big long stories before the recipe, but just hear me out. I love being able to share a little bit of information with you that can teach you something new! Just bare with me here…
Why is Cauliflower A Superfood?
Cauliflower is taking kitchens all over the world by storm as cooks are using it as a substitute for a number of carb heavy foods like rice, potatoes and even breads or crust. Cauliflower is high in fiber, low in calories and is packed with vitamins and antioxidants.
Why Are There Different Colors of Cauliflower?
There are several types of cauliflower: White, Romanesco and various other variations such as brown, green, orange, purple and yellow. In general, they share the same flavor and can be prepared in all the same ways. However, the nutritional value changes slightly with the different shades. Orange and purple cauliflower tend to be higher in antioxidants and also have more vitamin A than a head of white cauliflower.
How Do I Make Loaded Fauxtato Au Gratin?
Feel free to print the recipe below, share it on Facebook or pin it to your Pinterest board for later!
Loaded Fauxtato Au Gratin
- 4 cups Cauliflower chopped into bite size pieces
- 6 oz Cream Cheese cut into chunks
- ¼ cup Heavy Cream
- 3 tbsp Unsalted Butter softened
- 1 tsp Garlic Powder
- ½ tsp Dried Dill
- 1½ cups Italian Cheese Blend shredded
- 4 strips Bacon cooked and crumbled
- 1 tbsp Fresh Chives chopped
- Place top oven rack in the center position and preheat oven to 400°F
- Place the cauliflower in a steamer basket on top of a pot with boiling water and steam until fork-tender, around 6-7 minutes. Remove from heat and transfer cauliflower into a cold water bath to prevent further cooking. Drain well and pat dry.
- Transfer steamed cauliflower to a large bowl and add cream cheese, heavy cream, butter, garlic powder, and dried dill. Season with salt and black pepper, to taste, and toss to combine.
- Transfer to oven-safe casserole dish and top with shredded cheese blend and crumbled bacon. Place in pre-heated oven and roast until cheese is melted and nicely browned on top, around 8-10 minutes.
- Remove from oven and serve immediately topped with fresh chives. Enjoy!
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