Low-Carb, Twice-Baked Cauliflower Casserole
Description
Here's a low-carb, casserole-based twist to the twice-baked potato recipe for those looking for a tasty alternative.
Ingredients
•
1 large head cauliflower, chopped
•
1 1/2 cups shredded reduced-fat Cheddar cheese
•
1/2 cup bacon bits (such as Hormel®)
•
1/2 (8 ounce) package low-fat cream cheese
•
1/2 cup low-fat sour cream
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1/4 cup minced green onions
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3 tablespoons butter
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salt and ground black pepper to taste
Directions
1
Gather all ingredients.
2
Preheat the oven to 350 degrees F (175 degrees C).
3
Bring a large saucepan of water to a boil. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes.
4
Drain well and transfer cauliflower to a large bowl. Use a potato masher to mash cauliflower, leaving some chunks.
5
Reserve 1/2 cup Cheddar cheese and 1 tablespoon bacon bits. Mix remaining 1 cup Cheddar cheese, remaining bacon bits, cream cheese, sour cream, green onions, butter, salt, and pepper into mashed cauliflower in the bowl.
6
Transfer mixture to an 8-inch square baking dish. Sprinkle reserved Cheddar cheese and bacon bits on top. Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.