Low Carb Bacon Butternut Cauliflower Bake

By Fit Men Cook · 50 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Cut off the ends of the butternut squash, halve it lengthwise and scoop out the seeds. Lightly spray the inside with olive oil and add a pinch of salt and pepper. Place cut side down on a parchment-lined tray and roast until soft, 45 to 55 minutes. Let cool enough to handle.
3. Cook the bacon in a skillet until crisp. Drain on paper towels until cool and firm, then chop or break into small bits.
4. Put the cauliflower florets in a microwave-safe bowl with about 4 oz of water. Cover and microwave for 3 to 4 minutes, until slightly tender but still crisp. Let cool. (Or boil for no more than 5 minutes, then drain.)
5. Cut the baked squash into large chunks and cut away the skin with a knife.
6. Blend the cheese sauce ingredients in a food processor or blender until silky smooth.
7. Lightly grease a baking dish with olive oil. Add half the cauliflower, pour over half the sauce, then add the rest of the cauliflower and sauce. Fold to mix so no white cauliflower pieces show.
8. Sprinkle the bacon and then the gouda on top. Cover with foil and bake for at least 25 to 30 minutes, removing the foil for the last 5 minutes to brown the cheese.
9. Let cool slightly, then garnish and serve.

Summarized from Fit Men Cook's video. Watch it for the details.

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CheeseBaconCauliflowerGoat cheeseButternut squashGouda cheese