Loaded Cauliflower Bake

Just a few more days until I get to use my “willpower” against the givings of the Easter Bunny.

Just a few more days until I can’t leave my children’s Easter baskets alone and start eating all things chocolate.

Just a few more days until I am racked with guilt for eating all the Reeses peanut butter eggs and have to run a few extra miles every morning.

Aren’t holidays such a joy?

In an attempt to not completely give up this weekend, I will be making this indulgent side dish instead of my standard cheesy potatoes I serve at Easter.  
Is this recipe low in fat?  No.
Is this recipe low in calories?  No.
Is this recipe delicious and better for me than potatoes?  You betcha!
We have a winner!
So if you approach holidays like I do and try to find the lesser of two evils, definitely make this instead of your normal cheesy potatoes to go along side your ham.  This completely reminds me of my favorite way to eat a baked potato:  LOADED!  Except instead of a high carb potato, you get the less guilty substitution of cauliflower.  Yet, you don’t miss it at all.  


Loaded Cauliflower Bake
recipe adapted from Louanne’s Kitchen
1 large head cauliflower
8 ounces cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
8 ounces cream cheese, room temperature
1/4 C heavy cream
10 green onions, chopped
6 slices of bacon, cooked and crumbled or 1/2 C precooked bacon pieces
2 large cloves garlic, finely minced
1 tsp salt
1/2 tsp freshly ground black pepper

1.  Preheat oven to 350 degrees.  Chop cauliflower into small florets.  Place in a large, microwave safe bowl and add 3/4 C water.  Cover with plastic wrap and microwave on high for 5 minutes.  Stir the cauliflower, cover, and heat again for about 5 minutes until the cauliflower is tender, but not mushy.
2.  While cauliflower cooks, mix together all the remaining ingredients, leaving enough of both shredded cheeses to sprinkle over the top of the finished dish.  Once the cauliflower is finished cooking, drain away the water and add the hot cauliflower to the cheese mixture.  Stir it all together well.
3.  Pour into a greased 2 quart casserole dish and sprinkle on the remaining cheeses.  Cover with aluminum foil and bake for 25 minutes.  Remove the foil and continue to bake until the cheese is browned and bubbly, about 15 minutes more.

Comments

  1. says

    I swear I had not read your post until today. AFTER posting mine about roasted squash. Amazing how often we are thinking along the same lines. No wonder I like you so much.
    Sherri @ madefrompinterest.net

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