848. TWICE BAKED CAULIFLOWER with BACON

yields 6 servings


1 large head cauliflower
4 oz. cream cheese
1 tablespoons butter
1/2 cup sour cream
1/4 cup minced green onions
1/4 cup freshly grated parmesan cheese
6 slices bacon, cooked very crisp and crumbled
1 cup sharp cheddar cheese


Preheat oven to 350 F.

Cut out stem and core from cauliflower, and cut into small pieces. 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.

Spread evenly in an 8 X 8 inch glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.


courtesy of: The Low Carb Gourmet: 250 Delicious and Satisfying Recipes, by Karen Barnaby. Rodale Books, October 2004 / Kalyn's Kitchen, Kalyn Denny, Salt Lake City, Utah