Twice-Baked Cauliflower Casserole

Ingredients:

  • 6 slices bacon

  • 1 large head cauliflower

  • Salt

  • 1/2 cup sour cream

  • 4 ounces cream cheese, softened

  • 1/3 cup grated Parmesan cheese

  • 1/4 cup chopped green onions, plus extra for garnish

  • 1 teaspoon garlic powder, or 1-2 cloves garlic, pressed

  • Pepper

  • 1 cup shredded cheddar cheese


Instructions:

  • Fry the bacon in a large skillet over medium heat. Transfer to a paper towel-lined plate, allow to cool, and then chop.

  • Core the cauliflower and chop the florets into small pieces.

  • In a large pot of boiling salted water, boil the cauliflower until soft (15-18 minutes for a chunkier texture or 20-22 minutes for a super-smooth texture).

  • Meanwhile, in a large mixing bowl, combine the sour cream, cream cheese, Parmesan cheese, green onions, garlic powder, and two-thirds of the bacon.

  • Preheat the oven to 350 degrees Fahrenheit.

  • Drain the cauliflower well, then pour the cauliflower over the cream cheese mixture in the bowl. Mash with a potato masher or whisk until the consistency is to your liking. Season to taste with salt and pepper.

  • Spread the cauliflower mixture evenly in an 8-inch square casserole dish. Top with the cheddar cheese and remaining bacon.

  • Bake for 15-20 minutes, until the cheese is melted. Garnish with chopped green onions before serving.

(source: Simply Keto by Suzanne Ryan)