I got this recipe from Elisha at Waiting for Baby Bird and I made it last night for my Infertility Support group. I think they loved it and I loved it as well. My husband HATES cauliflower, I mean he is terrified of both it and broccoli. He can’t eat food once it’s been “contaminated” (insert air quotes with a complete smart aleck face) with either. So I made it while he was out-of-town working. Though personally I would prefer less sour cream and cream cheese, so I am going to do my next batch with 4 ounces of cream cheese and 1/4 cup of sour cream. Though I do worry that it may not give it the right consistency. I also only put in half the package of bacon pieces as I was worried the flavor would be too overwhelming. But it is safe to say that I found my MAGICAL substitute for loaded mashed potatoes. A (large) part of me wants to sneak this onto Josh’s plate for dinner and just pretend it is mashed potatoes. I almost think if he didn’t know it was cauliflower that he’d end up loving it.
1 Large head cauliflower
5 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped green onions
1/4 cup Parmesan cheese
1 package of bacon pieces or 6-8 slices of bacon cooked until crisp
1 cup shredded cheese (whatever kind is your favorite, I use Low-moisture, part-skim mozzarella as it seems to be the best on the GI)
Preheat your oven to 350 degrees Fahrenheit. Cut out the stem and core from cauliflower, and cut into pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not too soft or mushy. While the cauliflower is cooking, mix the cream cheese, sour cream, green onion, Parmesan cheese and 1/2 of the crumbled bacon into your 9×13 glass casserole dish. When the cauliflower is done, drain well and mash with a potato masher, leaving some chunks.
Spread evenly in a 9×13 glass casserole dish. Sprinkle with 1 cup sharp cheddar cheese, reserved bacon and if desired, more green onions. Bake 30-35 minutes, or until hot and bubbly.
And enjoy your gluten-free/low-carb awesomeness!!