Eating Low Carb 53: Loaded Fauxtatoes

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Filmed November 2nd, 2015

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➞ Ingredients (makes 4 servings):
Approx. 3 Cups Cauliflower Florets
4 Slices of Bacon (I used 4 Tbsp ‘Real’ Bacon Bits)
4 Tbsp Sour Cream
4 Tbsp Cream Cheese
2 Tbsp Butter (I used unsalted)
1 Cup Shredded Cheese, divided (I used a Mozza/Cheddar blend)
3 Tbsp Shredded Parmesan Cheese
1 Large Jalapeno, diced
3 Tbsp Green Onions, diced (I used 3 Stalks)
Salt and Pepper, to taste

➞ Directions:
1. Preheat oven to 325°F.
2. Boil cauliflower florets until tender (about 10-15mins) and drain.
3. If using bacon strips, cook now and crumble. Set aside.
4. Dice jalapeno and green onions and set aside.
5. Add cooked cauliflower to a food processor and blend.
6. Add sour cream, cream cheese, and butter to processor and puree until smooth.
7. Add ½ of the shredded cheese and parmesan cheese to cauliflower mixture and blend until incorporated.
8. Either add jalapenos directly to food processor (saving a dish to clean) and mix manually or move into a mixing bowl and stir in jalapenos.
9. Spray a baking dish and transfer cauliflower to a baking dish and spread out evenly.
10. Bake for 15mins.
11. Once set, top with bacon bits, remainder of the cheese and green onions.
12. Bake for another 10mins or until cheese is melted.


➞ Totals (per 1 serving):
306 Cals
25.4g Fat
19.6g Protein
5.4g Net Carbs (Total Carbs – 7.4 / Fiber – 2.2)


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