Low Carb Parmesan Air Fried Caulifower w Bacon Cheese Dip
How to Make It
Step 1
Turn on your air fryer to 350 degrees and have it preheat for about 7 minutes. While it’s preheating, cut the cauliflower into large florets. You should have about 4-5 large florets per serving. Make sure to cut out any thick, hard pieces of core. In a mixing bowl, toss the florets with salt and pepper. Then, toss the florets with the first amount of heavy cream until the cauliflower has soaked it up and has a thin coating of cream all over.
Step 2
Transfer the coated cauliflower florets to a large Ziploc bag. If there’s any excess cream dripping, let it drip off the florets before adding to the bag. Fill the bag with grated parmesan cheese and seal the bag with air trapped inside. Shake the bag around until the parmesan adheres to all the cauliflower. Dump the breaded cauliflower out onto your air fryer trays. Line the trays with parchment paper first if needed.
Step 3
Cook the cauliflower in your air fryer for 15 minutes, no rotating needed. While the cauliflower is cooking, make the bacon cheese dip. Chop either whole slab bacon or thick-sliced bacon into small bits. Add the bacon bits to a small pot and cook the bacon over medium-high heat until the fat releases and the bacon is crispy. Reduce the stove heat to low and melt the butter in the pot. Follow by stirring the cream and water into the pot.
Step 4
You can raise the stove heat lightly to heat the pot until the liquid begins to bubble. Do not let the pot reach a simmer. While the liquid is hot, stir the cheddar cheese into the pot until it melts. Then, add the cream cheese to the pot and continually stir until that’s melted as well. Keep the heat on very low as you stir until the dip thickens. If you see the dip begin to separate, take it off the stove immediately and rapidly stir until it comes back together. Pour the finished dip into a serving container to cool slightly and finish thickening. Serve 4-5 pieces of cauliflower with about ⅓ c dip per person.
Ingredients
- Cauliflower – 10 oz
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Cream Heavy Whipping – 1.5 tbsp
- Parmesan cheese, fresh (hard) – 1 tbsp, grated
- Bacon – 1 oz
- Butter, unsalted – 0.5 tbsp
- Cream Heavy Whipping – 1.5 tbsp
- Water – 2 fl oz
- Cheddar cheese, natural – 0.5 cup, shredded
- Cream cheese – 1 oz