Keto Loaded Cauliflower Medallions

These medallions are steamed, chopped cauliflower mixed with cheddar, cream cheese, sour cream, bacon and green onions, shaped into small rounds and topped with mozzarella. They bake at 375°F until the cheese is bubbly and golden, crisp at the edges and creamy inside. The recipe makes 4 servings, with one medallion as a serving, and takes 35 minutes in total.

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Each medallion has 4g of carbohydrates, 10g of protein and 22g of fat. They work as a snack, an appetizer or a side dish.

What Goes in the Mixture

The full amounts are in the recipe card at the bottom. This is what each ingredient does.

• Cauliflower (2 cups of florets, steamed and chopped): the low-carb base. Fresh florets give the best texture. Frozen cauliflower works in a pinch.
• Cheddar (1 cup) and cream cheese (1/2 cup, softened): the cheddar gives flavor, and the cream cheese adds creaminess and helps bind the mixture.
• Sour cream (1/4 cup): adds tang.
• Cooked bacon (1/4 cup, crumbled): optional, and it adds a savory crunch.
• Green onions (1/4 cup, chopped): fresh flavor and color.
• Garlic powder (1 teaspoon) and onion powder (1/2 teaspoon): the seasoning, along with salt and pepper.
• Mozzarella (1/2 cup): goes on top for a melted finish.

Shaping and Baking

Steam the cauliflower for 5 to 7 minutes, until tender, then chop it finely. It should be soft but not mushy. Take the cream cheese out of the fridge about 30 minutes ahead so it softens and blends in smoothly.

Mix the cauliflower with the cheddar, cream cheese, sour cream, bacon, green onions and seasonings until well combined and creamy. Scoop out small rounds about 2 inches across and set them on a baking sheet lined with parchment paper, which prevents sticking. Sprinkle mozzarella over each one.

Bake at 375°F (190°C) for 20 to 25 minutes, until the cheese is bubbly and golden brown. Let them cool for a few minutes. This helps them firm up so they hold together when you lift them. A little extra chopped green onion or a spoonful of sour cream on top makes a good garnish.

Ways to Change Them

• Heat: add diced jalapeños to the mixture before baking.
• Cheese: pepper jack gives a zesty flavor, and feta a tangy one.
• Meat: cooked sausage can replace the bacon.
• Vegetarian: leave out the bacon and add chopped bell peppers, spinach or mushrooms.

What to Serve With Them

A side salad with an olive oil and vinegar dressing gives crunch against the creamy medallions. Zucchini noodles tossed in pesto keep the plate low-carb. For a drink, try sparkling water with lemon or lime.

Nutrition per Serving

One medallion has about 250 calories, 22g of fat (10g saturated), 4g of carbohydrates, 2g of fiber, 2g of sugar, 10g of protein and 400mg of sodium.

FAQ

Can I make them ahead of time?

Yes. Mix and shape them a day in advance and store them in an airtight container in the refrigerator, then bake as directed.

How should leftovers be stored?

In an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I freeze them?

Yes. Bake them, cool them completely, and freeze them in a single layer on a baking sheet until solid. Then move them to a freezer-safe bag or container. They keep for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for about 25 to 30 minutes.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us