These loaded cauliflower bites are keto-friendly and delicious! Each bite is tasty and full of flavor and is made with simple ingredients and topped with bacon, cheese, and green onions.
If you love loaded potatoes, you will love loaded cauliflower! It’s made with all the same ingredients, but with cauliflower instead of potatoes, making it low carb!
I’ve been making my loaded cauliflower casserole for a long time, and it’s always a big hit! However, I recently tested a new version called loaded cauliflower bites!
These little crispy cauliflower bites are a perfect snack or appetizer, and they’re also great for taking on the go or packing in lunches. These baked cauliflower bites are so tasty and perfect for anyone on a keto diet or low-carb diet.
How To Make Cauliflower Bites
For this recipe, you will need 10 ounces of cooked riced cauliflower, two eggs, colbert jack cheese, green onions, bacon ,shredded cheddar cheese, and green onions.
Start by heating the oven to 350 degrees. In a small bowl, mix the cauliflower rice, eggs, colby jack cheese, green onions, and salt and pepper together. If you’re making a double batch, use a large bowl.
Grease mini muffin tins with coconut oil or olive oil and pour the cauliflower bites mixture into the tine, filling 3/4 the way full.
Bake the cauliflower bites for 25 minutes, or until golden brown. Remove the muffin pan from the oven and top each bit with crumbed bacon and cheddar cheese. Return the pan to the oven and bake for another 5 minutes.
FAQ
- Can I use a head of cauliflower rather than packaged riced cauliflower? Yes! You will want to cut the cauliflower head into cauliflower pieces, grate them with a cheese grater, and then cook it on the stovetop or in the microwave until soft. Then, follow the recipe as written.
- Can I use other cheeses instead of colby and cheddar? You can use a variety of different cheese in this recipe. I have used parmesan cheese and mozzarella with success.
- How can I make these cauliflower bites spicy? Add jalapeños to the mix or dip them in spicy buffalo sauce to add some heat and for a spicy buffalo flavor.
- Can I double the recipe and freeze the leftovers? Absolutely! These cauliflower bites freeze well. I place a single layer of these keto bites on parchment paper on a sheet pan in a freezer. Once they freeze, I store them in a container or freezer plastic bag for up to a month.
How To Store Keto Cauliflower Bites
Store leftovers in the refrigerator for up to a week. Freeze leftover loaded cauliflower bites for up to a month. To reheat, place the bites in a toaster oven or conventional oven at 350 degrees for 5 minutes.
These keto loaded cauliflower bites are a great snack and a favorite appetizer to bring to gathers or to the big game.
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PrintLoaded Cauliflower Bites (Keto)
These loaded cauliflower bites are keto-friendly and delicious! These tasty bites are full of flavor and are made with simple ingredients.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 10 ounces package of frozen cauliflower rice*, cooked according to package instructions
- 2 large eggs
- 1/2 cup colby jack cheese shredded
- 1/4 cup chopped green onions
- Salt and pepper to taste
- 1/4 cup bacon pieces
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees.
- Add the cauliflower rice, eggs, colby jack cheese, green onions, and salt and pepper to taste in a mixing bowl, and combine well.
- Fill the sections of a well-greased mini muffin tin almost to the top with the cauliflower mixture.
- Bake for 25 minutes.
- Sprinkle the bacon and cheddar cheese, and bake for another 5 minutes.
*Note: To use fresh cauliflower, simple cut the cauliflower head into pieces, grate them with a cheese grater, and then cook it on the stovetop or in the microwave until soft. Then, follow the recipe as written.
Nutrition Facts
- Serving Size: 1 serving
Kay
Where are the nutrition facts for this recipe…besides just saying “1 serving”??? I did not see them….
Janet
Great recipe. I used the food processor to make the rice, then sauteed till done. Used the shallot I had instead of the green onion, left out the bacon and used part parmesan cheese. Yum! Made 17 in my mini-muffin pan.