This is such a good recipe that I've made it a few times now and still just love it. I made it once with the green onions and once without and both times it came out really well. The green onions help give some color and texture but I found that adding salt and some onion powder brings out the flavor even more. My friend Gretchen made a virstion of this that looked and sounded really good too. Take a look at what she did on her blog: The Kitchen Goddess. Kalyn mentioned that she adapted this recipie slightly from a book she recommends called: The Low Carb Gourmet (by Maren Caruso and Karen Barnaby)
Twice "Baked" Cauliflower (p1)
1 large head cauliflower (I used frozen)
4 oz. low fat cream cheese
1 T butter (optional)
1/2 cup low fat sour cream (I used at free and it still was good)
1/4 cup minced green onions
1/4 cup freshly grated parmesan cheese
6 slices bacon, cooked very crisp and crumbled
1 cup reduced fat sharp cheddar cheese
Preheat oven to 350 F.
Cut out stem and core from cauliflower, and cut into small pieces, or just use frozen. Cook in large pot of boiling water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, butter (if using), sour cream, green onion, Parmesan, and 3/4 of the bacon. I also recommend using some onion powder and salt to taste!
Spread evenly in an 8 X 8 inch glass casserole dish (or 9x13 for thinner casserole). I baked this for 15 mins and then sprinkled with cheddar cheese and reserved bacon and baked for an additional 15 to 20 mins (until hot and bubbly).
This is a REALLY good side dish. It smells awesome when baking and reheats well. ENJOY!!!!