Twice-Baked Cauliflower

By cmschnettler

Ingredients

• 1 large head cauliflower
• 4 oz. low fat cream cheese (do not use fat free)
• 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 (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 reduced fat sharp cheddar cheese
• (I used Kraft 2% milk sharp cheddar)

Details

Servings 6
Adapted from kalynskitchen.com

Preparation

Step 1

Cut up the cauliflower into small pieces and cook in boiling salted water until it's barely soft, then drain and mash the cauliflower, leaving some chunks. (I mash it a few times in the colander and then transfer to a bowl and mash a bit more.)

Combine the mashed cauliflower, light cream cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

Put the mixture into a glass casserole dish with a lid that you've sprayed with olive oil or non-stick spray, and top with the low-fat sharp cheddar and the rest of the bacon.

Bake with the lid on at 350F/180C until the mixture is bubbling and all the cheese has melted, about 30-35 minutes. (I take the lid off for the last 5-10 minutes to brown the top a little.

(Makes 6-8 servings; recipe adapted slightly from

Preheat oven to 350F/180C. 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 light cream cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

You do not have to boil cauliflower in water and you shouldn't as you lose many of the nutrients. Instead use a steamer basket that fits into a regular pan. I also steam frozen cauliflower and broccoli and it is much more tender than it is when it is done in the microwave.