With this recipe you can enjoy all the delicious flavors of loaded potato skins in a more nutritious and low-carb form by replacing the potato with roasted cauliflower.
To make this #dinnerdoneby9am I roast the cauliflower in the morning, then layer everything but the scallions in a casserole dish, refrigerate all day, then bake and top with scallions just before serving.
-2 heads cauliflower, cut into florets
-4 Tbsp olive oil
-1 tsp salt
-1/2 tsp pepper
-1 c shredded cheddar cheese
-4 slices bacon, crumbled
-2 scallions, sliced
-optional: dollop of sour cream for serving
In a large bowl, stir together olive oil, salt and pepper. Toss with cauliflower. Spread cauliflower on a greased baking sheet, roast at 450 for 20 minutes, stirring halfway through. Once cauliflower has roasted, arrange half of cauliflower in a greased casserole dish. Top with half the cheese and bacon, then the remaining cauliflower, then the remaining cheese and bacon. Bake at 350 for 15-20 minutes, until cheese had melted. Sprinkle with green onions, dollop with sour cream and serve.
