- 6
Ingredients
- 1 large head of cauliflower
- 4 oz cream cheese, cut into cubes
- 1/2 c sour cream
- 1/4 c minced green onions
- 1/4 c freshly grated Parmesan cheese (or more)
- 6 slices bacon (or more), cooked until very crisp, fat blotted with paper towel and then crumbled
- 1 c grated sharp cheddar cheese
- I doubled this recipe and there wasn't a whole lot left over.
Preparation
Step 1
Preheat oven to 350º. Spray a glass casserole dish with olive oil or non-stick spray.
Cut out stem and core from cauliflower, and cut into small pieces. Cook in a large pot of boiling salted water until cauliflower is tender, but not overly soft.
Drain well and mash with a potato masher, leaving some chunks.
While cauliflower is cooking, cook the bacon and crumble, slice green onions, cube the cream cheese, measure the sour cream, and measure the Parmesan cheese.
Mix cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon (actually, I did not like the bacon mixed it - it got soft) into the drained, mashed cauliflower.
Spread evenly in a 1.5 quart glass casserole dish (I used ceramic). Sprinkle with cheddar cheese and reserved bacon.
Bake 20-25 minutes covered, or until hot and bubbly.
Remove the lid and bake about 10 minutes more, or until the cheese is slightly browned.
Serve hot.