To me this is my low carb equivalent to eating a loaded baked potato….or 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.
1 Large Head Organic Cauliflower Grated (or one bag of 365 Whole Foods Organic Riced Cauliflower)
4oz Organic cream cheese, cut into cubes
1/2 Cup Organic Sour Cream
1/4 Cup Minced Green Onion (a bit more for top to serve)
1/4 Cup freshly grated Parmesan Cheese
6-8 Slices Organic Low Sodium Bacon, cooked and crumbled and chopped to bits (reserve 3 Tbs or more for top before baking)
1 Cup Grated Organic Sharp Cheddar Cheese (I like the 365 White Cheddar that I grate myself) plus 1/4 cup for top before baking
1 teaspoon JF Universal Salt
Fresh Cracked Black Pepper
Preheat oven 350
Cook the riced cauliflower in a pot with salted water (Use my Universal Salt) for approx 3-5 min just till tender. Do not over cook it. Drain and set aside.
In a large bowl combine cream cheese, sour cream minced onion, parmesan, bacon and cheddar cheese. Add cauliflower and mix well. Season to taste.
Spread evenly into a small baking dish…top with 1/4 cup cheddar cheese and extra bacon.
Bake for approx 20 min then turn on broiler and brown the top.
Remove form oven and top with extra green onion.
Serve immediately with protein or 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