Loaded Cauliflower Bowls

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

6 strips of bacon ($1.74)

1 head cauliflower (mine was about 1.5 lbs) ($3.42)

1 Tbsp salted butter, melted ($0.13)

1 Tbsp olive oil ($0.21)

½ tsp salt ($0.01)

¼ tsp freshly cracked black pepper ($0.04)

4 oz. cheddar cheese ($1.12)

4 green onions (half a bunch) ($0.47)

½ cup sour cream* ($0.62)

Directions

Bake

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.)

Toss

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.**

Roast

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.

Prep

Chop the bacon, shred the cheddar cheese, dice the green onions, and portion out the sour cream.

Load

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

• Serving Size: 1 bowl
• Calories: 407 kcal
• Total Fat: 35 g
• Sodium: 772 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 3 g
• Protein: 15 g