Out of the 345 pins on my "Food I must make" board I have tried approximately 32 of them, most of them were great and I am glad I have tried them. This last week I made Twice Baked Cauliflower, our family loves twice baked potatoes but lets face it, they aren't the healthiest thing in the world, when I came across replacing potatoes with cauliflower I thought it could be a great alternative.
I found this recipe from Kalyn's Kitchen to give credit where credit is due. I have bolded the things I did differently than her recipe.
Twice Baked Cauliflower
(Makes 6-8 servings; recipe adapted slightly from The Low Carb Gourmet.)
1 large head cauliflower (I bought the largest I could find)
4 oz. low fat cream cheese (do not use fat free) ( I used a whole 8 oz)
1/2 cup low fat sour cream (do not use fat free)
1/4 cup minced green onions ( I didn't put in because I didn't have any)
1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled ( I used about 9 slices)
1 cup reduced fat sharp cheddar cheese ( I used regular medium cheddar)
(I used Kraft 2% milk sharp cheddar)
I also added 1/2 t of garlic salt and a small bit of pepper
Preheat oven to 350F/180C. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. ( I DIDN'T BOIL IN WATER, JUST STEAMED IT) Drain well and mash with potato masher, leaving some chunks. Mix in light cream cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.
Spread evenly in a medium-sized glass casserole dish. Sprinkle with low-fat cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.
The kids gobbled it down and everyone really liked it, I definitely plan on incorporating it into our normal menus.
Head over to I Love You More Than Carrots and link up your Pinterest Project!