• 1-pound cauliflower florets
• 1 tbsp. olive oil
• Salt and pepper, to taste
• 2 cloves garlic
• 1 cup sour cream
• 2 cups freshly grated cheese + a sprinkle for topping
• 4 slices of cooked bacon crumbled
• ¼ cup fresh chives, chopped + garnish
• Optional: 1 tbsp. red onion, chopped for garnish

Low-carb keto veggie suggestions for dippers:

• Zucchini
• Broccoli
• Mini Bell Peppers
• Carrot Chips
• Asparagus
• Cauliflower
• Celery

1. Preheat oven to 425F.
2. In a large bowl, toss cauliflower florets with olive oil, salt and pepper together and then pour evenly onto a large baking sheet. Roast until golden, turning halfway through, for about 25 minutes.
3. Allow roasted cauliflower to cool to room temperature (Optional: Using a clean dish towel, squeeze any excess water out of the cauliflower. This will give you a thicker dip).
4. Transfer cauliflower to your food processor and pulse together with the garlic, sour cream, 2 cups grated cheese, crumbled bacon and ¼ cup chopped chives.
5. Transfer mixture to a baking dish and sprinkle with additional cheese. Bake for 20 – 25 minutes, or until the cheese is starting to brown and the inside is warmed.
6. Serve with your desired dipping companions and enjoy immediately.