Monday, December 25, 2006

Twiced "Baked" Cauliflower (p2 due to bacon)

I mentioned this dish before on my blog so it may look familiar. I came across this YUMMY recipe at Kalyn's kitchen blog.
This is my adaption of this recipe. The original recipe Kayln says is from 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!!!!

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