Twice Baked Cauliflower
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- large head of cauliflower
- 4 oz
- cream cheese, softened (can be low-fat, but not fat-free)
- 1/2 c
- sour cream (can substitute greek yogurt)
- 1/4 c
- green onions, chopped
- 1/4 c
- grated parmesan cheese
- 6 slice
- cooked bacon, crisp
- 1 c
- sharp cheddar cheese
1Preheat oven to 350 degrees. Remove the core and stem from the cauliflower and cut into florets.
2Cook in large pot of boiling, salted water (I only put in about 2-3 inches of water, cover & steam,
so the cauliflower is tender but not soft).
3Drain well, mash with potato masher, leaving some chunks.
4Mix in cream cheese, sour cream or greek yogurt, green onion (save little bit to sprinkle on top), parmesan, and 3/4 of the crumbled bacon, 3/4 cup of the cheddar cheese.
5Spread evenly in a 8x8 baking pan. Sprinkle with the rest of the cheddar cheese, green onion and bacon crumbles.
6Bake 30-35 minutes or until hot and bubbly.