9ozBacon sliceschopped into bite size pieces, about 6 slices
Preheat oven to 425°F (220°C) Grease a 9-inch x 13-inch baking dish. Set aside.
Cut the cauliflower head into bite-size florets, you should have about 1.8 lb/800g of small florets.
Place the cauliflower florets into a steamer basket and place the basket into a large pot with 2-inch water at the bottom. Steam the cauliflower for 8 minutes until fork tender.
Drain cooked cauliflower florets and set aside 10 minutes to steam out.
Meanwhile, prepare the cheese sauce.
In a large pot (can be the one you used to steam the cauliflower), fry the bacon pieces for 2-3 minutes. Set aside 1/3 cup of cooked bacon in a bowl (you will use this to add on top of the casserole later).
Stir in heavy cream, cubes of cream cheese, garlic powder, onion powder, and salt, and simmer the sauce over low/medium heat until cream cheese is melted and sauce is thick and creamy.
Remove from heat, stir in fresh chopped dill, half shredded cheddar (1 cup).
Stir in the cooked cauliflower florets until evenly coated with the cheese sauce.
Transfer the cheesy cauliflower florets into the prepared baking dish and spread into an even layer.
Top the casserole with the remaining crispy bacon and shredded cheese.
Bake for 15-20 minutes, switching to grill mode for 3-4 minutes if needed to grill cheese on top.
Remove from the oven and sprinkle with extra fresh dill if desired.
Serve immediately as a main dish or low carb side dish to grilled meat/fish.
Store up to 3 days in an airtight container in the fridge.
Can be frozen in an airtight container. Defrost in the fridge the day before and rewarm in the microwave or saucepan.
Recipe serves 8. One serve contains 5.3g net carbs