Low-Carb Twice Baked Cauliflower

READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    ounces cream cheese (low-fat or regular, do not use fat-free)
  • 12
    cup sour cream (low-fat or regular, do not use fat-free)
  • 14
    cup minced green onion
  • 14
    cup freshly grated parmesan cheese (if you only have finely grated Parmesan, use a bit less)
  • 6
    slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
  • 1
    cup sharp cheddar cheese (I used Kraft 2% milk sharp cheddar, but use the cheese you prefer as long as it's sharp cheddar)
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DIRECTIONS

  • Preheat oven to 350F/180°C.
  • Cut out stem and core from cauliflower, and cut into small pieces.
  • Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft.
  • Drain well and mash with potato masher, leaving some chunks.
  • Mix in cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.
  • Spread evenly in a medium-sized glass casserole dish.
  • Sprinkle with cheddar cheese and reserved bacon.
  • Bake 30-35 minutes, or until hot and bubbly.
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