Ingredients1 large head cauliflower (5 cups)
4 oz. cream cheese
½ cup Greek yogurt
¼ cup minced green onions
¼ cup freshly grated Parmesan cheese
6 slices bacon, crispy and crumbled (divided)
1 cup sharp cheddar cheese, grated
Dash of salt and pepper
InstructionsPreheat oven to 350 degrees F.
2.Cook and crumble bacon (see note below).
3.Get your steamer ready. Prepare cauliflower by cutting out the stem/core from the cauliflower and break or cut into small pieces.
4.Place prepared cauliflower pieces into steam basket. Cook until very tender approximate 5-7 minutes. You should be able to put your fork in and remove it very easily. When done, move cauliflower from steamer to a mixing bowl. Mash with your potato masher. There may be small piece. It doesn’t have to be perfect.
5.Add to mashed cauliflower the cream cheese, Greek yogurt, Parmesan and stir until combined. Add green onion and ¾ of the crumbled bacon.
6.Spread evenly in a medium-sized glass casserole or baking dish (9 inch square). Sprinkle with cheddar cheese and the reserved bacon.
7.Bake 30 minutes, or until hot and bubbly.
Bacon – If you are doing the entire package then bake it in the oven! Forget about all the grease splatters on the stove. Lay bacon side by side on a cookie sheet. Bake in oven 400 degree oven 10 min per side. Perfect! Use six slices for this recipe and save the rest for your scrambled eggs! If you are only cooking 6 sliced I recommend cutting them into ½ inch pieces and cooking on the stovetop in your cast iron skillet. Less splatters and you get it perfectly crisp.
Cauliflower - Yes, you can put your cauliflower in water to cook it and have all the nutrients go into the water. Steaming is easy and better for you.
Calories 177 |Fat 14g |Carbs 6g |Fiber 2g |Sugar 1g |Protein 9g