"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Twice Baked Cauliflower Casserole Recipe

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This recipe for Twice Baked Cauliflower Casserole, by , is from The Jones Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Erin Nurkka
Added: Sunday, August 28, 2005


1 bag frozen cauliflower
1 onion
1 clove garlic
2 tbsp. olive oil
1/2 c. fat free Half & Half
3 tbsp. 'I Can't Believe It's Not Butter'
1/2 c. parmesan cheese
1/2 c. Hormel chopped pre-cooked bacon
1 egg
1/2 c. reduced fat cheddar cheese
salt to taste
pepper to taste

Place cauliflower in a bowl with 2 tablespoons water, cover with plastic wrap and cook for 12 minutes. Drain.

Dice onion very finely and saute in oil on low until very tender, about 10 minutes. Chop garlic and add to onion. Season with salt and pepper. Saute for about a minute.

Add cauliflower, onion mixture, Half & Half, and butter in a blender. Blend until it is super smooth.

Pour mixture in a bowl and add the egg, parmesan cheese, and bacon. Mix thoroughly. Taste for seasonings.

Pour in a 8x11.5" casserole dish. Top with cheddar cheese and bake at 400 until cheese is melted. Top with diced scallions (optional). Bon appetit!

Personal Notes:
Personal Notes:
South Beach Diet friendly (phase 1).




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