This dish has most all of the ingredients in a loaded baked potato, but uses cauliflower as the main ingredient instead of potato. (Staff Photo: Julie Wells)
Normally, when I think of a casserole, I think of something made with some type of cream of chicken or cream of mushroom soup. But today’s recipe isn’t made with any type of creamed soups.
For those of you watching your carbohydrates, or maybe on the Paleo diet, or maybe just wanting something a little different, then might I suggest baking up a cauliflower casserole.
There seems to be a new diet fad right now of replacing white potatoes with cauliflower in your meals. I’ve even featured smashed cauliflower in this column, and in my home, we eat it now instead of mashed potatoes.
If you’ve looked at the picture, you’ll notice that the casserole is topped with cheese and bacon. Well, I have to admit, I used entirely too much cheese to top off this dish. It happens.
This dish is very simple, and if you are a fan of a loaded baked potato, and can get over the fact that you are eating cauliflower instead of a white potato dish, then you might find yourself enjoying it.
I came across this recipe on the Internet, and I have another take-it-from-me lesson. When you see a recipe on the Internet that you like, go ahead print it out. As much as I to rely on the Internet, you never know when the site you once bookmarked just might not be there when you go to open it again.
It’s a good thing I looked at this recipe good and hard before closing the browser.
2 to 3 cups of frozen or fresh cauliflower
Four to six slices of cooked bacon, crumpled
1 cup of sour cream
1 cup of finely shredded cheddar cheese
salt and pepper, to taste
Preheat the oven to 350 degrees.
Steam the cauliflower.
Cut cauliflower into bite size pieces.
Mix the bacon, cheese, sour cream and salt and pepper together in a bowl, setting aside a small amount of bacon and cheese to top of the casserole
Stir in the cauliflower.
Place in medium baking dish and sprinkle remaining cheese and bacon on top.
Bake for 25 to 30 minutes.
Tip: Top this recipe with finely chopped green onions.