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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Low Carb Twice Baked Cauliflower Casserole Recipe

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This recipe for Low Carb Twice Baked Cauliflower Casserole is from Family Favorites - Volume 2, 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 medium head cauliflower, cleaned and trimmed
1 c chicken stock
4 cloves garlic, minced
4 green onions, finely chopped
8 strips bacon, cooked crisp and crumbled
1/2 c sour cream
4 oz cream cheese
1-1/4 c shredded sharp cheddar cheese
Sea salt and black pepper to taste
Directions:
Directions:
Preheat oven to 350º F.

Steam the cauliflower (whole) in a large covered pot in the chicken stock and garlic for about 15 minutes or until the cauliflower is fork tender and soft enough to mash.

Drain the chicken stock from the pan and mash the cauliflower with the cream cheese and sour cream. Once well mashed, mix in the cheese, bacon, green onions, salt and pepper.

Transfer the mixture to a casserole dish and bake uncovered for 15-20 minutes.
Number Of Servings:
Number Of Servings:
6

 

 

 

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