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4.19
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Crock-Pot Bacon Buffalo Cauliflower Recipe
This simple Keto Diet friendly side dish packs a ton of flavor! Frozen cauliflower florets are combined with buffalo sauce, Monterey jack cheese and ranch dressing and cooked in your slow cooker to perfection!
Prep Time
10
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Course:
Side Dishes
Cuisine:
American
Keyword:
10 Ingredients Or Less, Bacon, Buffalo Sauce, Cauliflower, Cheese, Cheesy
Crock-Pot Size:
6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
8
Servings
Calories:
379
kcal
Author:
Heidi Kennedy
Ingredients
2
12 Ounce Bags
Frozen Cauliflower Florets
4
Ounces
Cream Cheese
1
Cup
Shredded Monterey Jack Cheese
(Or Whichever Cheese You Prefer)
½
Cup
Buffalo Wing Sauce
¼
Cup
Ranch Salad Dressing
1
Teaspoon
Garlic Powder
1
Cup
Chopped Cooked Bacon
(Plus Extra For Garnish If Desired)
3
Whole
Green Onions
Diced (For Garnish, Optional)
Instructions
Add frozen cauliflower to a 6 quart or larger slow cooker.
Cut the cream cheese into chunks and add to slow cooker.
In a small bowl, combine the Monterey Jack cheese, buffalo wing sauce, ranch dressing and garlic powder and stir to combine.
Add to slow cooker and stir to coat the cauliflower.
Add 1 cup of chopped cooked bacon and stir once more.
Cover and cook on LOW for 3 to 4 hours, stirring a couple times while cooking.
Cook until the cauliflower is tender.
Top with additional chopped cooked bacon and sliced green onion, if desired.
Serve and enjoy!
Notes
To make clean up easier you may wish to either line your slow cooker with a
slow cooker liner
or spray with
non-stick cooking spray
.
Nutrition
Calories:
379
kcal
|
Carbohydrates:
9
g
|
Protein:
19
g
|
Fat:
29
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
79
mg
|
Sodium:
1389
mg
|
Potassium:
193
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
450
IU
|
Vitamin C:
0.8
mg
|
Calcium:
20
mg
|
Iron:
0.4
mg