Loaded Cauliflower Casserole

For those of you watching your carb intake, cauliflower can be used as a decent substitute for potatoes in some dishes. I say ‘decent’ because I don’t really like cauliflower but have been successful (and sometimes not so successful) in using it in the place of potatoes for a low carb side dish and my favorite way to eat it….as pizza crust!

Loaded Cauliflower Casserole

For Thanksgiving, I knew my low-carbing, diabetic husband would have a lack of options for sides, since he would not be eating the awesome stuffing, or the potatoes. (I think we had rice too!) So I made this cauliflower casserole and included lots of cheese-y goodness, and bacon. Because we know bacon makes everything mo’betta.

Cauliflower Casserole

Did it taste like a loaded baked potato? No. It tasted like cooked cauliflower with cheese and bacon. However, it wasn’t bad for us non-cauliflower people and it was down right tasty to those who like it (aka my mom. The only one out of the 10 of us.) But, it gave my husband a low carb option, so my job was done.

[amd-zlrecipe-recipe:12]

Thanksgiving plate

This. This is how you do Thanksgiving. And this (in conjunction with cookies, fudge and egg nog) is why I need to be at the gym right now.

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Low Carb Pizza Crust (that you can pick up, hold and fold!)

I’m not a newbie to low carb, and I’ve experimented with different low carb pizza crusts before. There was the egg and cream cheese crust and a previous cauliflower pizza crust attempt. The cauliflower crust had potential, so I decided to give it another try after I saw ‘The Secret to Perfect Cauliflower Pizza Crust‘ by The Detoxinista.  The key, she said, was to really squeeze all the liquid from the cauliflower before mixing your other ingredients.  I gave it a try.

Tip: Make your crust thicker than you think you need bc it will flatten out quite a bit once cooked (because of the moisture drying out.)  Once you bake your crust, add toppings and bake a few more minutes.
We had a little meat lover’s action going on.
But check it out!  Low carb pizza that you can pick up, hold, and fold, just like regular pizza!  Pretty cool.
It is also pretty tasty.  The only thing I will do differently next time is to add more spices to the crust.  The cauliflower has a little natural sweetness to it once baked, so I think adding more spices would help.

 Cauliflower Pizza Crust 

adapted from The Detoxinista – my changes in italics
{makes 1 large crust}

4 cups raw cauliflower ‘rice’*
1 egg, beaten
1/3 cup mozzarella cheese
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon basil
pinch of salt

*pulse cauliflower in a blender or food processor to achieve a rice-like consistency

  1. Preheat your oven to 400 F.
  2. Cook your cauliflower ‘rice’ by boiling about an inch of water in a large pot.  Add the cauliflower, and cover. Cook for about 4-5 minutes, then drain with a fine-mesh strainer.
  3. Place your drained cauliflower ‘rice’ on a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, and squeeze all the water out! This is the key to having a crust that will hold together! Be careful, the cauliflower and water is hot, but squeeze it good (rubber gloves are handy for this step!)
  4. In a large bowl, mix your strained rice with the beaten egg, cheese, and spices. Mix well.
  5. Press the mixture onto a baking sheet lined with parchment paper or sprayed aluminum foil (mine still stuck to the foil a little, but not bad) into your desired pizza shape. Keep it about 1/3 to 1/2 inch in thickness.
  6. Bake crust for 35-40 mins in preheated oven. The crust should be firm and golden brown when done.
  7. Remove crust from oven and add toppings of choice.  I used pizza sauce, turkey pepperoni, turkey sausage, Canadian bacon, and real bacon bits, and cheese, of course!  Return the pizza to the oven, and bake an additional 5-10 minutes, until the cheese is hot and bubbly.
 **There are excellent step by step pics in the original post.