Crispy slices of roasted cauliflower topped with cheese, sour cream and bacon make a tasty low-carb alternative to classic loaded potato skins.
Preheat oven to 450 degrees F.
Stir oil, salt and pepper together in a large bowl. Add cauliflower slices and gently toss to coat. Transfer to a large rimmed baking sheet and roast until tender, 10 to 14 minutes. Top with cheese, return to the oven and roast until the cheese has melted, 1 to 2 minutes. Top each cauliflower slice with a dollop of sour cream and sprinkle with bacon and scallion greens.
1/2 fat, 1/2 high-fat protein, 1/2 vegetable