If there was ever a recipe that deserved first, second, or third place in a food contest, it would be this one. Oh wait! It did! Last weekend, I attended my family’s reunion in which I not only beat my mom and dad in the water balloon toss, but I tied for second place in the recipe contest in which I entertained their taste buds with this Loaded Twice Baked Cauliflower side dish.
Not only does it taste AH-MAY-ZING, but it is low carb, gluten-free, and super easy to make. And did I mention it has bacon in it? I promise you won’t even miss the carbs because the cauliflower tastes and mimics potatoes. Even my brother didn’t believe it was cauliflower. I hope you and your family enjoy this award-winning recipe as much as my family did.
1 Large head cauliflower
5 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped green onions
1/4 cup Parmesan cheese
1 package of bacon pieces (I sometimes use two) or 6-8 slices of bacon cooked until crisp
1 cup shredded sharp cheddar cheese (I sometimes use more)
Preheat your oven to 350F. Cut out the stem and core from cauliflower, and cut into 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. Next, mix in the cream cheese, sour cream, green onion, Parmesan cheese and 1/2 of the crumbled bacon.
Spread evenly in a 9×13 glass casserole dish. Sprinkle with 1 cup sharp cheddar cheese, reserved bacon and if desired, more green onions. Bake 30-35 minutes, or until hot and bubbly.
Eating healthy never tasted so good!
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