Make this, make this now! I never thought I would say, “This cauliflower is amazing,” and I definitely, definitely never thought I would hear my husband say the same thing. But really, this cauliflower was divine and you should absolutely incorporate it into one of your menus. We paired this with a delicious steak from my father-in-law’s farm and a fresh wedge salad.
Heads up, this is not really “twice baked,” but it sure tastes like a twice baked potato, and fortunately has much fewer carbs!
- About 10 oz of frozen cauliflower or 1 head of fresh cauliflower
- 5-6 slices of bacon, extra crispy
- 2 tsp garlic powder
- 4 oz low fat cream cheese, softened
- 1/4 C low fat sour cream
- 1/4 C sliced green onions
- 1/4 C Parmesan cheese
- 1 C low fat cheddar cheese
First, cook your cauliflower. I used frozen cauliflower, so to cook it I placed it in a large bowl with about 2 tablespoons of water and microwaved it for about 8 minutes. Then drain in colander, and begin to mash to your likeness. I like it with a few extra chunks.
Second, combine cauliflower in large bowl with all other ingredients, making sure the cream cheese and sour cream are well incorporated. Then transfer to glass baking dish, cover, and cook for 30 minutes at 350 degrees.
Dig into the goodness and enjoy!