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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Twice Baked Cauliflower Recipe

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This recipe for Twice Baked Cauliflower is from Vickery United Methodist Church, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lg head cauliflower
4 oz cream cheese, cut into cubes
½ c sour cream
¼ c green onions, minced
¼ c parmesan cheese, freshly grated 9or more to taste)
6 slices of bacon (or more to taste), cooked until very crisp,fat blotted and then crushes
1 c sharp cheddar cheese, grated
Directions:
Directions:
Preheat oven to 350º. Spray a glass casserole dish (1.5 qt) with non-stick spray. Cut stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling water until cauliflower is tender, but not overly soft. Drain well and mash with POTATO MASHER, leaving some chunks. While cauliflower is cooking, cook bacon and crumble, slice green onions, cube the cream cheese, measure the sour cream and measure the parmesan. Mix cream cheese, sour cream, green onions, parmesan and ¾ of crumbles bacon into mashed cauliflower. Spread evenly in prepared dish. Sprinkle with cheddar cheese and reserved bacon. Bake 20-25 minutes covered, or until hot and bubbly. Remove the lid and bake about 10 minutes more, or until cheese is slightly browned. Serve hot.
Personal Notes:
Personal Notes:
This reheats very well and can be frozen and thawed in the fridge, then reheated.

 

 

 

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