13 August 2015

How about another great veggie side dish?  I've made this one several times this summer and it's always a big hit.  It has all the flavors of a loaded baked potato: cheese, bacon, chives, and sour cream, but with far fewer carbs than a potato.  There are a million recipes for this around, but I decided to wing it and created this one on my own.

Loaded Cauliflower Casserole

1 medium head cauliflower
4 oz. cream cheese, softened
½ cup French onion dip (or sour cream)
4 strips microwave bacon, divided
Fresh chives
1 cup shredded cheddar cheese, divided

Preheat oven to 350°.

Cut cauliflower into small florets.  Place in a microwave-safe bowl, fill with water, and cover.  Microwave on high 8-10 minutes or until cauliflower is somewhat tender. (I use my large Pampered Chef Microcooker for this.)  Drain well.  It helps to spread the cooked cauliflower out on a clean dish towel while you are preparing the other ingredients.

In a large bowl, combine the cream cheese and onion dip.  (If using sour cream instead of onion dip, you might want to add a little onion powder for flavor.)  Crumble three strips of the bacon and add that to the cream cheese mixture, along with some freshly chopped chives (I don’t measure those).  Add the drained cauliflower and mix well, coating it all evenly.  Add ¾ cup of the cheddar cheese and toss again.

Pour mixture into a 2 quart casserole dish.  Sprinkle the top with the remaining ¼ cup cheddar cheese and crumbled strip of bacon.  Bake for 20 minutes or until cheese is melty.  Remove from oven and garnish with additional chopped chives, if desired.  Serve warm.

Makes 6 servings.

Cheesy, bacony goodness.  Not your everyday veggie dish, but great for the times you want to indulge a little bit.  

This dish looks like an 8x8", but it's not. It's a bit smaller than that.  But I think this would work well in an 8x8".

I estimate this to be somewhere around 5 carbs per serving, but if you are a serious carb-counter, please calculate it yourself as ingredients may vary.

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