Twice Baked Cauliflower Casserole

By Booper-2

Ingredients

• 1 head Cauliflower
• 1/2 cups Sour Cream
• 1/2 cups Heavy Cream
• 1/4 cups Minced Green Onions
• 1 whole Egg, Lightly Scrambled
• 1 cup Shredded Cheddar Cheese, Plus Additional For Topping
• 6 slices Bacon, Cooked Very Crisp And Crumbled

Details

Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from tastykitchen.com

Preparation

Step 1

Preparation Instructions

Preheat the oven to 350ºF.

Cut out stem and core from cauliflower and cut the head into pieces. Rinse well.

Put a couple of inches of water in a large pot and bring to a boil. Add the cauliflower and cook until tender but not too soft, about 8 minutes. Drain well and mash the boiled cauliflower with a potato masher, leaving a few chunks. Mix in the sour cream, heavy cream, green onions, egg, cheese and bacon.

Spread evenly in a medium-sized buttered casserole dish. I used an oval baker but an 8×8 or 9×9 should be fine as well. Sprinkle a handful of additional shredded cheddar cheese over the top.

Bake for 30 minutes or until cheese is melted.

Recipe inspired by Emeril Lagasse’s Twice Baked Potato Casserole.