Mmm, is there anything better than a creamy, cheesy casserole? We took plain old cauliflower rice and transformed it into a hearty, traditional favorite so you can have keto and classic all in one. Smoked paprika takes this dish to another level, be sure to keep a jar in your spice cabinet!
Prep Time: 5 minutes
Cooking Time: 25 minutes
2 slices of bacon
1 tablespoon ghee or butter
2 cups heavy whipping cream
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
Pinch of ground nutmeg
4 cups cauliflower rice
4 cups extra-sharp cheddar cheese, grated
2 cups mozzarella cheese, grated
1 whole scallion, minced
¼ cup parsley, chopped
Preheat your oven to 350 degrees Fahrenheit and cook bacon on a baking tray lined with parchment paper until crispy, about 10 minutes. Set aside and allow to cool. Once cool, chop into bite-sized pieces.
While the bacon is cooking, heat ghee or butter and heavy whipping cream in a medium-sized sauce pan on medium-low heat.
Whisk in sea salt, black pepper, garlic powder and nutmeg.
Add cauliflower rice and stir occasionally until the cauliflower is soft, about 5 minutes.
Add the grated cheeses, reserving about ½ cup, and stir with the cauliflower mixture until it has melted.
Remove from the stove and pour the cauliflower mixture into a greased oven-safe serving dish and top with the remaining grated cheese.
Transfer the dish to the oven and allow the cheese to melt until it begins to bubble, about 10 minutes.
Garnish with bacon and fresh scallion and parsley.
Store any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 3