Loaded Cauliflower Recipe – 5 Points +

Loaded Cauliflower

Earlier this month, I shared my Southwestern Stuffed Baked Potato Recipe, and while making it again the other day for lunch, I had an epiphany. What if I used cauliflower instead of a potato? Cauliflower is such a versatile vegetable, and mostly takes on the flavor of whatever you are cooking it with. And the whole point of a loaded potato or stuffed potato is the topping, right? So if I could get rid of the carb-loaded potato, but still enjoy lots of my favorite toppings but for less Points, it was worth a shot. So a few days later, I got to work in the kitchen creating my Loaded Cauliflower Recipe for a Saturday family lunch. I could not have been happier with the results…it was DELICIOUS. Quick and easy to prepare, I just steamed the cauliflower, and then topped it with my favorite baked potato fixins. Each serving came out to just 5 Points + each. And that is with cheese, bacon and beans included in the toppings, my friends. It was very filling, and very healthy. This Loaded Cauliflower recipe is a keeper for sure.

Loaded Cauliflower

A great alternative to a loaded baked potato, this reduced carb version uses cauliflower instead, and is covered in all your favorite toppings. Perfect with a soup or salad for an easy and very filling Weight Watchers lunch recipe.

Ingredients

  • 1 medium sized head of cauliflower
  • 1 cup reduced fat sharp cheddar cheese, shredded
  • 4 slices extra lean turkey bacon, cooked and diced
  • 1 cup black beans, drained and rinsed
  • 1 medium tomato, diced
  • 4 scallions, diced
  • 1/2 cup fat free sour cream
  • 1 tsp garlic powder
  • 1 tsp cumin
  • Salt and pepper to taste

Instructions

  1. Break cauliflower down into florets, and then steam to cook. I did this by placing the cauliflower into a large, microwave safe bowl, added about 1 inch of water, and covered with plastic wrap. I microwaved on high for about 4-6 minutes, or until the cauliflower was tender to my liking. Drain any remaining water.
  2. Spray a small, nonstick skillet, with non-fat cooking spray or an olive oil mister and set over medium high heat. Add in black beans, tomatoes, garlic and cumin. Sauté until heated through…about 2 minutes.
  3. Divide cooked cauliflower amongst 4 serving bowls, and season with salt and pepper.
  4. Top each serving with ¼ cup cheese, and microwave for about 1 minute, or until the cheese is melted.
  5. Now top each serving with ¼ of the tomatoes/black beans, 2 tbsp fat free sour cream, and ¼ of the chopped bacon and scallions. Serve immediately.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (Nouveau)

Entire recipe makes 4 servings
Serving size is ¼ of the cauliflower head and ¼ of all the toppings
Each serving = 5 Points +

PER SERVING: 253 calories; 6.5g fat; 29g carbohydrates; 13g protein; 10g fiber


Comments

  1. Gluten Free A-Z Blog says:

    I made the recipe last night, but left out the bacon. We all loved it. You are right, its really simple. I love saving the calories, but not the taste with cauliflower…

  2. This looks delicious! Was wondering what brand of turkey bacon you prefer? In the past I’ve been disappointed in turkey bacon; it’s been quite a while since I’ve tried any, so I’m sure it must taste better now.

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