Low-Carb Twice-Baked Cauliflower

Ingredients

• Bacon

  Raw, cured pork

  8 oz or 227g

• Cauliflower

  Raw

  1 head large (6-7" dia.) or 840g

• Cream cheese

  Low fat

  4 oz or 113g

• Sour cream

  Cultured

  ½ cup or 115g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Cook bacon in a cold skillet over medium heat until is has reached desired crispiness. Chop and set aside.
2. Preheat oven to 350 degrees F. Cut out stem and core from cauliflower, and cut florets into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.
3. Spread evenly in a medium-sized glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.
4. Recipe inspired by: http://www.kalynskitchen.com/2006/09/twice-baked-cauliflower-recipe.html

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