Cook cauliflower rice on the stovetop or microwave according to package instructions. Let cool.

Transfer a block of room temperature cream cheese into a bowl and beat using a spoon until light and fluffy.

Prepare filling by mixing cream cheese, cauliflower rice, and chopped red onions together.

Season with a pinch of salt and pepper (optional).

Hollow out the baguette: First, slice the ends of the baguette and CAREFULLY use a long serrated knife to hollow out the center of the loaf, leaving the half an inch of crust in tact

TIP: longer baguette loaves are harder to hollow out, so I usually cut the longer ones in half and work with shorter (6-inch) loaves

Spoon in the cream cheese mixture into the baguette starting from one end, pushing down the filling so that it is well stuffed. Stuff the other side with filling.

Store the stuffed baguettes in the fridge for 30 minutes (up to 1 day).

Slice before serving. The leftover slices can be stored in the fridge for up to 3 days. The cream cheese filling inside the bread keeps the bread somewhat soft, even when stored in the fridge.