Twice Baked Cauliflower

By Addie

I'm one of those people who really like cauliflower, and I especially like this dish, possibly in memory of all those twice baked potatoes I ate before I started eating the lower glycemic index way. I remember my mother making them for special occasions, and I'd help scoop out the potato insides and mix them with sour cream, cheese and butter, and lots of cheese sprinkled on top when the potatoes went back in the oven for the second baking. In those days all the Denny siblings considered twice baked potatoes to be the ultimate gourmet treat, something my mother didn't make very often for the twelve (12!) people she was cooking for.

I made this last night for my brother Mark, his wife Lisa, and two of my nephews and their wives, and it was a hit with everyone (even those who thought they didn't like cauliflower!) And yes, if you want to be picky, the cauliflower is really boiled, then baked, but I agree with Karen Barnaby that Twice-Baked Cauliflower is a title that really captures the spirit of this dish. Give it a try if you like cauliflower.

Ingredients

• 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 (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

Preparation

Step 1

Preheat oven to 350 degrees.

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.