Low-Carb Twice-Baked Cauliflower

Ingredients

• Bacon

  Raw, cured pork

  8 oz or 227g

• Cauliflower

  Raw

  1 head large or 840g

• Cream cheese

  Low fat

  4 oz or 113g

• Sour cream

  Reduced fat, cultured

  8 tbsp or 120g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 tbsp chopped or 24g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Preheat the oven to 350°F.
2. Cook the bacon in a cold skillet over medium heat until crispy. Chop and set aside.
3. Bring a large pot of salted water to a boil.
4. Remove the stem and core from the cauliflower and cut the florets into small pieces. Cook in boiling water until tender but not overly soft. Drain well and mash with a potato masher, leaving some chunks.
5. Mix the mashed cauliflower with cream cheese, sour cream, scallions, Parmesan, and three-quarters of the crumbled bacon.
6. Spread the mixture evenly in a medium-sized glass casserole dish. Sprinkle with cheddar cheese and the reserved bacon.
7. Bake for 30-35 minutes, or until hot and bubbly.

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