A few weeks ago I saw a recipe for twice baked cauliflower on pinterest and stuck it in my yummmm board.

Thursday I planned to make homemade chicken tenders and was at a loss for what to make with them.  I turned to my yummm board and decided it was the night to try twice baked cauliflower.  I was a little nervous about this one.  I wasn’t sure how the kids would respond.  I tweaked the recipe a little for my families liking and went for it!  (You can find the original recipe here).

Here it what you need:

1 large cauliflower, 3 oz. cream cheese, 1 tbsp butter, 1/2 cup sour cream, 1/4 cup green onions, 1/4 cup shredded parmesan cheese, 4 slices turkey bacon (crisp & crumbled), 1 cup shredded cheddar cheese

*you can totally leave out the bacon you prefer meatless!

Here is what you do:

Preheat oven to 350 F

Cut the stem and core from cauliflower and cut it into small pieces

Cook the chopped cauliflower in a large pot of boiling water until cauliflower is tender, about 5-7 minutes.  You don’t want it overly soft.  Drain and mash with a potato masher in a large bowl.  Leave it a little chunky.  Mine resembled cottage cheese in appearance.

Mix in cream cheese, butter, sour cream, green onion, and parmesan cheese

Spread evenly in an 8 x 8 dish

Sprinkle with cheddar cheese and bacon.  Bake 30-35 minutes.

Alex was a tad skeptical at first but he ended up eating at least half of what I put on his plate.  Ava and Audrey ate it up.  Shane devoured it and took the leftovers for lunch the following day.  Twice baked cauliflower will definitely be made on a regular basis in our house!!

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