LOW-CARB TWICE BAKED CAULIFLOWER

INGREDIENTS:

  • 1 cup grated sharp cheddar cheese
  • 1 large head cauliflower
  • 6 slices bacon (or more), cooked until very crisp, fat blotted with paper towel and then crumbled
  • 1/2 cup sour cream
  • 1/4 cup minced green onions
  • 1/4 cup freshly grated Parmesan cheese (or more)
  • 4 oz. cream cheese, cut into cubes
    LOW-CARB TWICE BAKED CAULIFLOWER

DIRECTIONS:

  1. Preheat oven to 350F/180C. Spray a glass casserole dish with olive oil or non-stick spray. Cut out stem and core from cauliflower, and cut 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.
  2. While cauliflower is cooking, cook the bacon and crumble, slice green onions, cube the cream cheese, measure sour cream, and measure Parmesan. Mix cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon into the drained cauliflower.
  3. ...........
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