I have pretty much always been a fan of cauliflower. Growing up, we often ate it mashed and as an adult I have often eaten it steamed with butter. I understand, however, that not everyone else shares this same affinity. This recipe is for those folks. While delicious, low carb, and comforting this casserole is primarily a way to coverup the presence of cauliflower for your children, spouse, or even yourself. It is very good, I highly recommend it, however if you like cauliflower, in its essence, it is easier just to steam it.
1 head of cauliflower
4 oz of cream cheese
½ cup of sour cream
¼ minced green onions
¼ cup of Parmesan cheese
6 slices of cooked, crispy bacon
1 cup of shredded cheddar cheese
Preheat your oven to 350 degrees. Cut out the stem and core of the cauliflower and cut the rest into small pieces. Cook the cauliflower in large pot of boiling water until it is tender. Drain well and mash with potato masher. Mix in cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon. Spread evenly in a medium-sized glass casserole dish. Sprinkle with cheddar cheese and the remaining bacon. Bake 30-35 minutes, or until hot and bubbly. Enjoy!