Cauliflower is one of my favorite veggies, especially steamed & mashed with a little butter. I wanted to try something a little different with cauliflower and came across this recipe at Kaylyn’s Kitchen. Twice-Baked Cauliflower will give you the same satisfaction as a twice-baked potato…..only it’s not quite as “naughty.” It was a great side for our dinner tonight!
Twice-Baked Cauliflower
Ingredients
1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free)
1 T butter (optional, original recipe called for 2 T and next time I would leave out the butter)
1/2 cup low fat sour cream (do not use fat free)
1/4 cup minced green onions
1/4 cup freshly grated parmesan cheese
6 slices bacon, cooked very crisp and crumbled
1 cup reduced fat sharp cheddar cheese(I used Kraft 2% milk sharp cheddar)
Instructions
Preheat oven to 350 F. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, butter (if using), sour cream, green onion, Parmesan, and 3/4 of the bacon. Spread evenly in an 8 X 8 inch glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.
(6 servings, recipe adapted slightly from The Low Carb Gourmet.)
Yum! What a great idea! Thanks for sharing!
Made this last night for dinner. I thought it was pretty good. I substituted turkey bacon for real bacon, used fat free sour cream, but full fat cheddar cheese. I thought this was going to be a decently healthy dish, but when I did the calculations, it came out to 346 calories a serving and 22g fat! This is diving the recipe by 4. However it does have 21g protein and 77% of your daily vitamin C. Thanks for sharing!