Recipe Notes:

Frozen Cauliflower Rice Substitution: You can rice fresh cauliflower by cutting a whole cauliflower into florets and then pulsing those florets in a food processor or high-speed blender. Pulse enough cauliflower rice to yield ~25-30 oz cauliflower rice. Note that this substitution will extend the time of how long it takes to prepare the recipe.

Unsalted Butter Substitution: Ghee can be used in place of butter. Coconut oil would also work here, but there will likely be a slight flavor alteration.

White Onion Substitution: Yellow onion can be used here. Note that the resulting net carb content of your dish may change slightly.

Sour Cream Substitution: Greek yogurt can be subbed for sour cream at a 1:1 ratio. This will change the resulting nutritional content of each serving.

Shredded Sharp Cheddar Cheese Substitution: Shredded Colby Jack or Monterey Jack will work here.

Green Onions Substitution (In Cauliflower Bake): You can try using chives here, but you also have the option of altogether omitting these.

Grated Parmesan Cheese Substitution: You can use shredded parmesan cheese.

Green Onions Substitution (Garnish): Chopped fresh chives will work great here. You can also omit this garnish.

Net Carbs: Per serving, this cauliflower bake contains 5.9 grams of net carbs. The recipe, as written, yields 8 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Store cooked and cooled cauliflower bake in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions: Reheat in the oven at 400 degrees until warmed throughout.