- 6
- 10 mins
- 40 mins
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
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.