You'll love this low-carb mini casserole version of loaded baked potatoes! Tangy sour cream coats chopped cauliflower and bakes with Cheddar cheese, bacon and onion in ramekins for you to enjoy your own personal comfort-food casserole.
Preheat oven to 425°F. Lightly coat eight 6-ounce ramekins with cooking spray and place on a large rimmed baking sheet.
Cook bacon in a large nonstick skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate and chop when cool enough to handle. Transfer the bacon drippings to a large bowl. Add cauliflower, onion, Cheddar, ⅔ cup sour cream (or yogurt), pepper and salt. Stir to combine. Divide between the prepared ramekins; cover each with foil.
Bake until the cauliflower is tender, 30 to 35 minutes. Remove foil and bake until lightly browned in spots, 5 to 10 minutes more. Dollop with the remaining ¼ cup sour cream (or yogurt) and sprinkle with the bacon and chives.
Eight 6-oz. ramekins
Amazing-no changes. I did make all in one baking dish. It was perfection!