Keto Loaded Cauliflower Bake (Low Carb, Big Comfort)

This is comfort food without the carb hangover.
Creamy. Salty. Properly filling.

Perfect as a side — or load it up and make it the main event.

Ingredients

Base

• 1 large head cauliflower, cut into florets

• 1½ cups shredded cheddar cheese
  (or cheddar + mozzarella for extra melt)

• ¾ cup full-fat sour cream

• ½ cup heavy cream

• ½ cup cream cheese, softened

• 100–150g bacon, cooked until crispy and chopped

• 2 tbsp butter, plus extra for finishing

• ½ tsp organic garlic salt

• ½ tsp onion powder (optional but keto-safe)
  

• Cracked pepper, to taste

Optional high-protein add-ins (choose one to make it a full meal):

• ½–1 cup diced cooked chicken thigh

• ¼–½ cup protein-dense cheese (parmesan or gruyère)

• 1 scoop unflavoured egg white protein powder

• Extra bacon or pancetta

Method

1. Cook the cauliflower
   Steam or boil the florets until just tender. You want soft, not mushy.
   Drain well — excess water will ruin the texture.

2. Build the cream base
   In a large saucepan over low heat, add butter, cream cheese, sour cream and heavy cream.
   Stir gently until smooth and creamy.

3. Season it properly
   Add garlic powder, onion powder (if using), salt and pepper. Taste now — this is where flavour matters.

4. Add the cauliflower
   Fold the cauliflower into the sauce. Lightly mash some florets while keeping others chunky for texture.

5. Load it up
   Stir through bacon, cheese and any chosen protein add-ins.
   Keep heat low until cheese melts and everything is coated.

6. Finish strong
   Add an extra knob of butter, stir once more, then remove from heat.

7. Optional oven finish
   Transfer to a baking dish, top with extra cheese and bake at 200°C for 10–15 minutes until golden on top.

How to Serve

• As a side with steak, chicken or sausages

• As a full keto meal when protein is added

• Meal-prep friendly — reheats well without splitting