After recently going grain-free and low-carb, both for health and to lose the baby weight, I’ve been experimenting with new recipes to fill our plates and satiate our palates. This one is a winner! Unfortunately, we didn’t get a chance to take a picture – it was eaten too soon! – but won over even my potato-loving husband. He asked me to include it in the rotation weekly!

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.

Enjoy!

This recipe is posted in conjunction with Real Food Wednesday! Please take a moment and visit the other contributors!

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  One Response to “Three Cheese Twice-Baked Cauliflower”

  1. Original comments from former blog:

    Lenetta @ Nettacow said…

    Sounds delish to me! Thanks for sharing – will be trying this soon.

    aurelia.donka said…

    This looks like a good one to add to my cauliflower rotation.

    Fresh cauliflower is a decent price right now, but it gets unaccountably scarce as a frozen veggie at certain times of the year.

    Since it is my “starchy” veg of choice I have taken to buying twice as much fresh cauliflower as we will eat in a week, roasting the extra at 400 degrees for about an hour, then freezing it for later use.

    I also stock up on frozen cauliflower at Fareway when I see it. They have it for $1.39 a bag.

    I have difficulty consistently finding frozen cauliflower at my Hy-Vee. They are more likely to carry a winter mix of cauliflower and broccoli, which is fine if I’m out and that’s all that’s available. I just serve it steamed and sometimes cheesed in that case.

    Kelly the Kitchen Kop said…

    Hi Sarah,

    Did your boys eat this, too? It sounds great! Thanks for joining in on Real Food Wednesday – I stumbled your post. :)

    Kelly

    Alyss said…

    This looks fantastic! The more I eat cauliflower the more I like it. I put some on skewers to go on the grill this weekend. Yum!!

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