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Gluten Free Loaded Cauliflower Recipe

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This recipe for Gluten Free Loaded Cauliflower, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Calkins


1 large head cauliflower, cut into bite sized pieces (approximately 6 cups)
6-8 strips of bacon, cooked and crumbled (cook in 400 oven for 20 minutes)
6 T. chives
1/2 c. mayonnaise
1/2 c. sour cream
2 c. Colby Jack cheese (may use cheddar)
1 container (8 oz.) sliced mushrooms (optional)

Preheat oven to 425. Using cooking spray, grease 9"x13" baking dish.

In a large pot boil water and cook cauliflower for 8-10 minutes, drain and let cool.
In a large bowl combine sour cream, mayonnaise, 1/2 of crumbled bacon, 3 T. chives, 1 c. of cheese, mushrooms and cauliflower; mix well.
Pour mixture into prepared baking dish; cover with remaining cheese and bacon crumbles.
Bake in 425 oven for 15-20 minutes, until cheese is melted.
Top with remaining 3 T. chives and serve.




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