Are you ready to get lightly loaded? I got seriously, lightly loaded last night and it was quite an amazing experience. So are you ready to join me? Are you?

First, let me begin by saying this does not involve alcohol. Of any kind. Or shot guns for that matter. Although, I have been known to discuss both on occasion. I know it’s shocking, but today we are going to get healthfully loaded! Yes, it is possible.

I’ve been playing around, like most other “low carbers”, with cauliflower. So far that has resulted in some pretty fantastic cauli-tots and some pretty incredible mashed garlic cauliflower. But I think THIS…this cauliflower recipe here is the real deal. This one is a game changer. THIS one will make you never miss a real spud. Well, almost never miss one. It is that good. It tastes EXACTLY like a fully loaded baked potato in casserole form. I am not even kidding. If I didn’t bake this myself I would have sworn on all that is Southern, this was a potato. You know I do not take that lightly.

So who’s with me? Are you ready to get lightly loaded? Come on…you know you want to. And it’s not even Friday yet 😉

Loaded Baked Cauliflower

Ingredients:

• 1 head cauliflower
• 1 stick butter
• 1 sweet onion – Minced or grated
• 2 cups sliced mushrooms
• 2 garlic cloves – minced or grated
• 3 tbsp. fresh chopped Basil
• 3 tbsp. fresh chopped Oregano
• 3 slices bacon – chopped
• 1 1/2 cups shredded mozzarella
• 1 1/2 cups shredded cheddar
• 1/4 cup green onion – chopped
• 1 cup Buttermilk
• 8 oz. Greek Yogurt Cream Cheese or Sour Cream
• Salt & Pepper to taste

  

Directions:

Boil cauliflower head in salted water for about 15 minutes or until tender. Remove, drain and set aside. Saute onions, mushrooms and garlic in olive oil until tender. Stir in Basil and Oregano. Remove the core from the cauliflower and cut into florets. Place florets and vegetables in large mixing bowl. Add 2/3rds of the cheese, 1/2 of the green onion and remaining ingredients. Pour into a greased 13×9 pan and top with remaining cheese and green onion. Bake at 350 for about 10-15 minutes or until cheese is melted.

NOTE: This is a creamy dish. Bake a little longer for a firmer casserole. I like it creamy. Also for a light version, substitute reduced fat dairy products.

 

Disclaimer: I know you have seen some rather magical chicken in these photos. One may ask how we create such a crunchy chicken in the oven. Tomorrow we will discuss that oven fried chicken with White Alabama BBQ sauce and I PROMISE you will not want to miss that one. Make sure to mark your calendars to check out “Crunch!” tomorrow for the crunchiest, most juicy oven fried chicken you will ever pass through your lips. Again. Not. Even. Kidding.

I like gettin’ loaded. Bon Appetit y’all!