TWICE BAKED CAULIFLOWER

TWICE BAKED CAULIFLOWER

This is my low carb equivalent to eating a loaded baked potato or a very rich risotto. Two of my favorite things that I cannot eat any longer due to my thyroid.  Trust me - make this in a double batch and freeze 1/2 of it before you bake it. Its perfect for a impromptu dinner or even brunch with poached eggs on top. Serves 8. 

INGREDIENTS:

1 large head of organic cauliflower grated, or one bag of 365 Whole Foods organic riced cauliflower
4 OZ organic cream cheese, cut into cubes 
1/2 C organic sour cream 
1/4 C minced green onion, a bit more for the top
1/4 C parmesan cheese, finely grated
6-8 slices organic low sodium bacon, cooked, crumbled, and chopped to bits (reserve 3 Tbsp or more for top before baking)
1 C grated organic sharp cheddar cheese, plus 1/4 C for the top
1 tsp JF Universal Salt
Fresh cracked black pepper, to taste

PROCESS:

Preheat the oven to 350º. Cook the riced cauliflower in a pot with JF Salted water for approximately 3-5 minutes just until tender. Do not over cook it. Drain and set aside.
In a large bowl, combine thee cream cheese, sour cream, minced onion, parmesan, bacon and cheddar cheese. Add the cauliflower and mix well. Season to taste. 
Spread evenly into a small baking dish. Top with 1/4 C cheddar cheese and extra bacon. Bake for approximately 20 minutes then turn on the broiler and brown the top. Remove from the oven and top with extra green onion.
Serve immediately with protein or a crisp green salad of your choice. Try not to eat the entire dish. Its better the next day also! FYI….its great late night or hangover food.
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