“Twice-Baked” Faux-tatoes {Low-Carb}

Oct 8th

OK. These aren’t really twice-baked. Or baked at all for that matter. And they aren’t potatoes. But, they do taste like twice-baked potatoes. Yum.

I’ve never been a cauliflower fan, by any means. And it was quite a feat to get these faux-tatoes made since my first try with cauliflower was a total flop. Not long after reading Wheat Belly, I tried one the recipes in the book, which called for a cauliflower pizza “crust.” While cooking the cauliflower my husband walked into the kitchen, wrinkled his nose and asked, “What smells like feet?” Not a good start. But in the end, the pizza looked delicious. Everybody was ready to dive in (well, not my husband, because he knew the pizza started off with foot odor). But the unsuspecting littles were ready to eat some beautiful and tasty pizza. After two bites and severe face grimaces, my baby boy broke out into tears and asked with despair and confusion, “Why did Mommy do this to the pizza!?” Thus, the beginning and end of experimenting with cauliflower. Until now.

I love mashed potatoes and so does my daughter. I thought I’d try cauliflower “potatoes,” but use my mom’s twice-baked potato recipe instead of just the usual salt and pepper I’ve seen around the web. And they are delicious! I eat them several times a week, and so does my daughter (she’s never even questioned their potato-ness). Little boy doesn’t, but he has never liked mashed potatoes (it’s a texture thing). Hubby won’t come near them. But I hope you’ll give them a try and love them like I do!

“Twice-Baked” Faux-tatoes

“Twice-Baked” Faux-tatoes


  • 1 medium head cauliflower
  • 1/3 cup heavy cream
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • 1 cup extra-sharp cheddar cheese
  • 1/2 cup monterey jack cheese
  • salt, pepper and garlic powder, to taste
  • chives or green onions, to taste


Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into medium-sized pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well.

Puree cauliflower in food processor until smooth. If you have a large food processor, you can put all ingredients in and process. My food processor is small, so I only puree the cauliflower, transfer it to a large mixing bowl, and then mix in all remaining ingredients by hand.

Top with more cheese and chives/onions.


This dish freezes well, which is great since I can cook lots of cauliflower at once and not stink up the kitchen as often!


This recipe was featured on Gluten-Free Weekly Meal Plan and Beyond The Peel!


This recipe was shared on Sunday SchoolSeasonal Celebration Sunday, Sugar Free Sunday, Sweet Confessions SundayWeekend Gourmet, My Meatless Mondays, Gluten-Free Recipe Roundup, Inspire Me Monday, The Better Mom MondaysMonday Mania, Gluten-Free Monday, Just Another Meatless MondayMake Your Own Monday, Make it Pretty Monday, Meatless Monday, The Gathering Spot, Tempt My Tummy Tuesday, Domestically Divine TuesdayLiving Green Tuesday, Traditional Tuesdays, Tuesdays at the Table, Waste Not Want NotFat TuesdaySlightly Indulgent TuesdayMom’s LibraryGluten-Free Wednesdays, Real Food WednesdayHealthy 2Day Wednsdays, This Week’s CravingsWhole Foods Wednesday, Frugal Days Sustainable Ways, Lil’ Luna Link Party, Adorned from AboveAllergy-Free Wednesdays, Keep It Real Thursday, Full Plate Thursday, Natural Living Linkup, Eat Make Grow, Pennywise Platter, Your Green ResourceThursday’s Treasures, Fill Those Jars Friday, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Little House FridayGluten-Free Fridays, Foodie FridayAllergy-Friendly Friday, Sweet Saturday and Snacktime Saturday.

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