Loaded "Faux-tato" Skins - Gluten Free
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Ingredients
- Cheesy Cauliflower Puree:
- 2 cups cheesy cauliflower puree (recipe below)
- 1 egg
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and chopped
- 2 Tablespoons chopped scallions
- 1/4 cup sour cream
- Ingredients
- 1 head of cauliflower
- 2 Tablespoons heavy cream
- 1 Tablespoon butter
- 2 ounces Dubliner or other sharp cheese
- salt and pepper to taste
Details
Servings 12
Preparation time 20mins
Cooking time 55mins
Adapted from ibreatheimhungry.com
Preparation
Step 1
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tablespoons of cream and 1 Tablespoon of butter. Microwave, uncovered, on high for six minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high. Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference.
Add the egg to your cauli-puree and mix well. Place about 2 tablespoons of mash into each greased muffin tin cup. I used a muffin top style pan but if you don’t have one just go up the sides half way instead of to the top. Spread out the puree to about a half inch thickness on the top and sides. Too thin and it won’t come out of the tin. Bake the cauli cups at 375 degrees (F) for 30 minutes until they dry out and firm up. If they are still too soft then add them back for a few more minutes. Take them out and using a butter knife, release them gently from the muffin tin and place on a grease cookie sheet. Fill with cheese and bacon and put back in the oven for 5 minutes or until melted. Garnish with sour cream and scallions or fresh herbs. So much cheesy, bacony goodness that you’ll never miss the potatoes!
Approximate nutrition info per cup: 115 calories, 9g fat, 2g net carbs, 9g protein
For comparison purposes, I’m posting the TGIF loaded skins info below
TGIF Loaded potato skins per serving: 220 calories, 14g fat, 13g net carbs, 9g protein
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