budgetbytes5.0
Loaded Cauliflower Bowls
These Loaded Cauliflower Bowls are topped with crispy bacon, cheddar, sour cream, and green onions to make a delicious and customizable weeknight meal!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
Bake
2
Preheat oven to 400°F. Place a wire rack over a parchment-lined baking sheet. Cook 6 strips of bacon on the wire rack for ⏱️ 15-20 minutes or until crispy. (I threw some extra strips of bacon on there just in case! I ended up using 6 pieces split between the 4 bowls.)
3
Toss
4
While the bacon is cooking in the oven, wash the large head of cauliflower and remove the outer leaves. Break up the cauliflower into florets. (I chop up the stem and use it as well so nothing goes to waste.) Pour melted butter and olive oil over the florets, tossing them to coat.**
olive oil ($0.21)1 Tbsp
5
Roast
6
Spread the florets on a parchment-lined baking sheet and sprinkle with salt and pepper. Remove bacon from baking sheet to drip dry and crisp up on paper towels. Then, bump the oven temp up to 425°F. Roast the cauliflower for ⏱️ 25 minutes, stirring the cauliflower about halfway through, so each side crisps up evenly.
7
Prep
8
Chop the bacon, shred the cheddar cheese, dice the green onions, and portion out the sour cream.
9
Load
10
When your cauliflower comes out of the oven, immediately portion it into bowls and add the shredded cheese on top, so the cheese melts. Divvy up the green onions, bacon bits, and sour cream. Enjoy!
Nutrition Facts
calories
407 kcal
fat Content
35 g
serving Size
1 bowl
fiber Content
3 g
sodium Content
772 mg
protein Content
15 g
carbohydrate Content
11 g
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