Loaded Cauliflower Bites

Low carb Loaded Cauliflower Bites are a delicious alternative to Loaded Potato Skins, or French Fries, yet equally as delicious!

Loaded Cauliflower Bites are a delicious ow carb alternative to potato skins or loaded french fries.  They are so good, you won't even miss the carbs!

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I was going to start this post by telling you guys how these Loaded Cauliflower Bites are all low-carb and gluten free and an alternative option to potato skins and on and on…but really, what you need to know first is how good these are!  I mean really, if you smother anything in cheese and bacon, you’ve already got yourself a home run right?  Exactly.

Close Up

I crave carbs.  I really really do.  And I give in way too much.  I’m constantly trying to think of recipes where I can satisfy that craving without having quite as much guilt.  One of my favorite appetizers when we eat out is loaded potato skins.  Since we are not eating out very much anymore, I like to create the things I miss at home.  It did not take long at all for me to decide to create these Loaded Cauliflower Bites.

I’m a cauliflower addict (strange, but true), a cheese addict, and who doesn’t love bacon?  I personally don’t care for the green onions on top, but I put them there because you might.  I did have fun taking pretty pictures of the green onions next to our green knife though!  Sorry for that. I couldn’t help but throw them into the post!

Green Onions Green Knife

I am in no way saying this is a “healthy” appetizer.  No way.  It definitely is low carb (and gluten free), and I would say a better alternative to potatoes from that standpoint.

When I was pregnant and had Gestational Diabetes, the nurse who does ALL the nutritional counseling for pregnant women with Diabetes told me I could eat bacon every day.  Um, it may be low carb, but I don’t think eating it everyday is ideal.  However, I do believe that if you like it, you should eat it sometimes. And always in delicious ways, like this!

Enough of my rambling…on with some more mouth-watering, have-to-make-these tonight photos!

Plain Cauliflower

 

Roasted Cauliflower

 

Green Onions

 

 

Loaded Cauliflower Bites

 

A Bite of Loaded Cauliflower Bites

 

I would make two recommendations for when you make these.  One,use foil or a Silpat mat on your baking sheet so you can clean off the baked on cheese easier and two, use a fork.  They come close to loaded potato skins in a lot of ways, but not quite what I would call “finger food” unless you don’t mind getting messy!  Other than that, just load em up and enjoy!

For some of my other cauliflower recipes see:

Cheesy Cauliflower Soup

Coconut Curry Chicken

A Bite of Loaded Cauliflower Bites
Loaded Cauliflower Bites
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A Bite of Loaded Cauliflower Bites
Loaded Cauliflower Bites
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Ingredients
Servings:
Instructions
  1. Preheat over to 350 degrees F. Spread the cauliflower out on a baking sheet covered with foil or a silpat mat, sprinkle with salt and pepper, and roast about 20 minutes or until fork tender.
  2. Push all the cauliflower into a pile and cover with as much cheddar cheese and bacon as you'd like. Return to the over for about 5 minutes until the cheese is melted. Top with sliced green onions and serve hot.
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Quick and Easy Cauliflower Corn Chowder

Cauliflower Corn Chowder Feature and Pin Photo

It’s no secret I am a fan of the popular trend of replacing higher carb ingredients with cauliflower.   In the last couple weeks I’ve made a cheesy cauliflower soup, three cauliflower pizza crusts, mashed cauliflower and now, this Quick and Easy Cauliflower Corn Chowder. It’s a creamy cauliflower and vegetable stock based soup with a little sweetness added in from the corn and smokiness from the bacon.  A delicious trio if you ask me!

I tend to eat soup for lunch, especially when I’m being good about watching what I’m eating.  This has been the case for me since the New Year (maybe you can relate?), but I get bored easily and am constantly looking for new ideas.  I’ve seen recipes for potato corn chowders before, but not cauliflower.  While I can’t boast about this particular soup recipe being especially low carb (there are 30g of carbohydrates per serving),  I can say it’s still less than you would find in a potato based version, you’ll get more per serving, and you’ll feel just as full!

All Ingredients Needed for Cauliflower Corn Chowder

Riced Cauliflower

Cauliflower Corn Chowder Final Photo

Are you a cauliflower-lover like me?  Counting carbs?  Watching your weight?   Or maybe you are  just craving something stick-to-you-ribs comforting,  but don’t want all the calories and carbohydrates that usually comes along with those types of foods.  My Quick and Easy Cauliflower Corn Chowder fits the bill without adding too much to that waistline!  The best part?  It takes only six ingredients and about  20 minutes (or less!) of your time to make from start to finish!

As always, if you try this recipe (or any of my recipes), I’d love to hear how it went and what you think!  Leave me a comment below or send me a message anytime!  I hope you enjoy!

 

Cauliflower Corn Chowder Feature and Pin Photo
Quick and Easy Cauliflower Corn Chowder
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A slimmed down chowder that makes for a quick and easy lunch!
Servings
4 servings
Servings
4 servings
Cauliflower Corn Chowder Feature and Pin Photo
Quick and Easy Cauliflower Corn Chowder
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Print Recipe
A slimmed down chowder that makes for a quick and easy lunch!
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. In a food processor, add the steamed cauliflower and process until rice-like in texture and size. Add the cauliflower to a soup pot along with the vegetable stock, creamed corn, evaporated milk, onion powder, and turkey bacon. Heat on medium-high until hot throughout. Taste and add salt and pepper as needed. Serve hot.
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Coconut Curry Chicken

Coconut Curry Chicken Feature and Pin Photo

Coconut Curry Chicken is most definitely one of my top 5 favorite dinners to eat and it’s also pretty straightforward to make.  It’s on our menu once or twice a month, if not more.  It’s because of this recipe that I discovered how much I really love eating anything that’s been cooked with coconut milk (I don’t like drinking it, which is weird, I know) and if it’s got curry in it, I’m probably going to love it.  If your anything like me, you’re going to love this one too!

I am pretty proud to say that this dish is not just one of my favorites, but everyone I’ve made it for so far has asked for it again.  My mom requests that I make it for her whenever she comes to visit, and Jaxon, my 8 year old son, has even said it’s his third favorite dinner (behind peanut butter and jelly sandwiches and chicken nuggets).  There are rarely any leftovers in my home, but this is one of those meals that’s even better the next day when the flavors have more time to all blend together.

I would highly recommend using regular coconut milk in this recipe, versus light, for the most coconut flavor.  I almost always use cauliflower when I make this, but I have used broccoli in the past and it’s good to.  I just prefer cauliflower.   It’s a pretty monotone orange colored dish if you use cauliflower, but what it lacks in color is made up for in flavor!  This recipe is also naturally gluten free and low carb!

Curry Oil

Chicken Coated in Curry Oil

Milk and Cauliflower Added

Coconut Curry Chicken Final Plating

While this Coconut Curry Chicken is delicious all on it’s own, you can also serve it over rice, or maybe give quinoa a try?  I would just suggest you try it 🙂  and let me know what you think!

 

 

Coconut Curry Chicken Feature and Pin Photo
Coconut Curry Chicken
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A delicious coconut flavored curry sure to be a new favorite!
Servings
8 servings
Servings
8 servings
Coconut Curry Chicken Feature and Pin Photo
Coconut Curry Chicken
Yum
Print Recipe
A delicious coconut flavored curry sure to be a new favorite!
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Season chicken with salt, pepper and onion powder.
  2. Heat oil and curry powder in a Dutch Oven or large skillet over medium high heat. Add the garlic and cook until fragrant, about 1 minute. Add the chicken and stir to coat with the curry mixture. Reduce heat to medium and cook until the chicken is no longer pink in the center.
  3. Add the coconut milk, tomato sauce, and sugar. Cover and simmer, stirring occasionally for about 20 minutes. Add the cauliflower and recover. Cook until cauliflower is tender, approximately 10 minutes.
  4. Serve over rice, if desired.
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