I served this with meat loaf and it went FAST. Looks like cauliflower will need to be on the grocery list more often!
Three Cheese Twice-Baked Cauliflower
serves four, with leftovers
3 heads of cauliflower, cleaned, cored and broken into florets
8 oz cream cheese
4 Tablespoons butter
1 cup (or so) sour cream
1 bunch green onions, washed and chopped
1/2 cup parmesan cheese, divided
8 slices thick bacon, cooked crispy and crumbled, divided
1-1/2 cup sharp cheddar cheese, grated, divided
Preheat oven to 350 degrees Fahrenheit.
Bring a large pot of water to boil. Once boiling, salt water and drop the cauliflower florets into the boiling water. Cover and boil until tender, about 10-12 minutes.
Once the cauliflower is tender, drain and return cauliflower to pot (not over heat). Add cream cheese, butter, sour cream, onions, 1/4 cup of parmesan cheese, half of the cheddar cheese and half of the bacon to the pot, along with salt and pepper to taste. Mix well with a potato masher and smash cauliflower down to a semi-mashed (while keeping some florets whole) state.
Spoon cauliflower mixture into a 13″x9″x2″ pan and press down to fill pan evenly. Sprinkle remaining bacon, cheddar and parmesan cheese on top evenly.
Bake casserole until all ingredients are hot and melted and bubbly, about twenty minutes, then briefly broil until the top is golden.
This recipe is posted in conjunction with Real Food Wednesday! Please take a moment and visit the other contributors!