I admit that cauliflower is one of my favorite low-carb vegetables. Mostly because you can do so many things with it. Before converting to a low-carb lifestyle, I rarely cooked it -- all those years I missed out on all this goodness!! My daughter declared that this is as good as potatoes -- well, YES it is :)
Twice-Baked Cauliflower
(Printable Version)
1 large head cauliflower
4 oz cream cheese
1/2 cup sour cream
1/4 cup minced green onions
1/4 cup freshly grated Parmesan cheese
4 slices bacon, cooked until very crisp, and then crumbled
1 cup sharp cheddar cheese
Preheat oven to 350°F. 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 to desired consistency. 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. Serves 6.
Net carbs per serving - 6
Posting to Foodie Friday at Rattlebridge Farm -- she is giving away a Kitchen Aid Mixer so scoot over and enter in!
