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Loaded Baked Cauliflower Bites

Course Appetizer, Snack
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Author Keleigh at Where There's a Meal

Ingredients

  • 1 head cauliflower chopped
  • 2 small potatoes I used Yukon Gold, peeled and diced
  • 2 cups chicken broth
  • 2 cups water
  • 1 spring fresh rosemary optional
  • 2 tablespoons butter
  • 1 tablespoon plain nonfat Greek yogurt
  • 1/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and pepper to taste
  • 1 tablespoon flour
  • 4 pieces bacon cooked
  • 1 egg
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup Italian breadcrumbs

For the topping:

  • 1 tablespoon butter melted
  • 2 tablespoons Italian bread crumbs
  • 1 tablespoon shredded cheddar cheese

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large pot, combine cauliflower, potatoes, chicken broth, and water and bring to a boil. For added flavor I like to add a sprig of fresh rosemary. Simmer until tender, about 30 minutes. Drain the liquids and remove the rosemary.
  3. Add 2 tablespoons butter, yogurt, and seasonings to the cauliflower and potatoes. Blend all ingredients together using an immersion blender, regular blender, or food processor.
  4. Transport mixture to a large mixing bowl. Add flour, bacon, egg, 1/2 cup cheese, and 1/2 cup breadcrumbs and mix well to combine. Spoon mixture into a greased mini muffin tin.
  5. To make the topping, combine melted butter with 2 tablespoons breadcrumbs and 1 tablespoon cheese. Sprinkle topping over each mini muffin cup. Bake for 20-25 minutes until golden brown. Serve warm.

Recipe Notes

These freeze great! Just place in a freezer-safe Ziploc bag. To reheat, place in a greased baking dish, cover and bake at 350 degrees F until warm, about 30 minutes.