Twice Baked Cauliflower


September 17, 2013 by Sam

This recipe is a play on twice baked potatoes that I stumbled upon on Pinterest from Kalyn’s Kitchen. Our family loves potatoes, but they don’t provide too much nutrition and they’re full of carbs that don’t do much for our bodies other than add on some weight. This dish is a great substitute & a perfect dish for those who are transitioning to a primal diet or just trying to cut down on carbs.

The first time I served this dish, my brother-in-law asked us to pass him another serving of the potatoes. He was shocked when we told him it was actually cauliflower!

Twice Baked Cauliflower

Twice Baked Cauliflower - Primal Noms

Serves: 6

1 head cauliflower

6 slices of bacon, cooked & chopped

1 cup sliced scallions

1/2 cup sour cream

4 oz. cream cheese

2 cups shredded cheddar cheese


Preheat your over to 350 degrees.

Chop the cauliflower into florets and steam until tender. Using a wooden spoon or potato masher, mash the cauliflower into small chunks.


In a large bowl, combine all ingredients, reserving 1/2 cup of cheddar cheese for the topping.


Mix together well. Butter an oven-safe dish & pour the cauliflower mixture in. Top with the remaining cheddar cheese.


Bake uncovered for 30-35 minutes & serve.



4 thoughts on “Twice Baked Cauliflower

  1. Ron says:

    I though [ Primal} used no dairy whic means no cream cheese or sour cream.
    Where did I go wrong

    • Sam says:

      Hi, Ron! It’s really about how your body responds to dairy. My family doesn’t have bad reactions to it so we keep it in our diet, but in moderation (this dish isn’t something we eat often).

      If you’re not sure how your body reacts to dairy, try cutting it out of your diet for a while & see how you do. Maybe you’ll feel better or maybe you won’t notice a difference. If you do eat dairy, full fat, raw, and/or grass fed products are best.

      Here are some great articles from MDA regarding the hotly debated primal topic of dairy:

      • Ron says:

        Hi Sam, I just want to feel really good and loose another 25 pounds. This all started when my Nancy went on the Media Shake weight lose.
        Got be rather spendy. I ate the same food – read label – got ride of the bread – rice and cereal. feel really good and will go on Primal 100%.
        Need to learn what I can sub for regular flour for baking. I have several banana bread and biscotte recipes which work with no sugar other than the bananas.

        Thanks again Ron

        • Sam says:

          Hi, Ron!

          Good for you for taking charge of your health & diet. I wish you the best! When I first started eating Primal, I found that Mark Sisson from Mark’s Daily Apple was (and still is) a great resource:

          My advice to you in baking is to make baked goods rarely. It is easy to feel good about making these treats because they are grain-free & low in sugar, however, grain-free flours are still carbs & often have little nutritional value.

          That being said, I like using a blend of coconut flour & tapioca flour when I do make baked goods. They give a better texture than some other flours, which can often weigh down baked goods & give them a very dense texture.

          I’ve also tried many gluten-free flour blends. In fact, I’ve tried at least 1 dozen when I was working on a recipe to use for my daughter’s birthday cake. After trying a bunch, I found that I love the Namaste brand of all-purpose flour. Check your local health food store and Whole Foods, if you have one. Here is a link to their product page so you know what to look for in the store:

          Also, inspired by you, I just posted my own Banana Nut Bread recipe here:

          I also have a recipe for a not-so-sweet, but very tasty, Chocolate Zucchini Bread here:

          I hope you find some of this info helpful. Best of luck & health to you on your Primal journey & thanks for reading!

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