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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