Wednesday, April 3, 2013

Twice Baked Cauliflower


If your kids like potatoes, but you have a hard time getting them to eat their cauliflower, try this glorious twice baked cauliflower dish. You can even make it healthier by using turkey bacon and low fat cheese. It tastes like a loaded baked potato. You will have the kids loving their veggies before they even realize they ate them. 

Twice Baked Cauliflower
adapted from the dainty chef

1 large head cauliflower
4 oz. cream cheese
1/2 cup greek yogurt
1/4 cup minced green onions
1/4 cup freshly grated Parmesan cheese
6 slices bacon, cooked until very crisp
1 cup sharp cheddar cheese

Preheat oven to 350 degrees. 
In a skillet, cook bacon until nice and crispy. 
Transfer to a plate lined with a paper towel, set aside until ready to use. 
Cut out stem and core from cauliflower, and cut into small florets. 
Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft, about 15 minutes. 
Drain well and mash with potato masher or back of a spoon, leaving some chunks. Crumble the cooled bacon into pieces. Fold in the cream cheese, greek yogurt, green onion, Parmesan, and 3/4 of the crumbled bacon.
Spread evenly in a medium-sized casserole dish. Sprinkle evenly with the cheddar cheese and remaining bacon. 
Bake 30-35 minutes, or until hot and bubbly.
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