Low Carb, Twice Baked Cauliflower Casserole
Ingreadient
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1 large head cauliflower, chopped
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1 ½ cups shredded reduced-fat Cheddar cheese
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½ cup bacon bits (such as Hormel®)
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½ (8 ounce) package low-fat cream cheese
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½ cup low-fat sour cream
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¼ cup minced green onions
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3 tablespoons butter
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salt and ground black pepper to taste
Direction
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Gather all ingredients.
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring a large saucepan of water to a boil. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes.
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Drain well and transfer cauliflower to a large bowl. Use a potato masher to mash cauliflower, leaving some chunks.
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Reserve 1/2 cup Cheddar cheese and 1 tablespoon bacon bits. Mix remaining 1 cup Cheddar cheese, remaining bacon bits, cream cheese, sour cream, green onions, butter, salt, and pepper into mashed cauliflower in the bowl.
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Transfer mixture to an 8-inch square baking dish. Sprinkle reserved Cheddar cheese and bacon bits on top. Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.
