Twice Baked Cauliflower

twice baked cauliflower

 

 

 

 

 

I absolutely LOVE cauliflower. I’d say it’s my favorite vegetable, next to carrots. I like to eat it roasted and dipped in BBQ sauce (kind of reminiscent of a chicken nugget that way), steamed with a little cheese sauce on it, cooked and turned into mashed cauliflower (instead of mashed potatoes) and raw with a light, healthy dip. The possibilities are really endless and this is another one of my favorite ways to eat it. If you’re making this for a Meatless meal, leave out the bacon, but if you want to add it for a nice little touch, go right ahead! I’ve made it both ways and love them both!

 

Ingredients:

1 large head cauliflower
4 oz. low fat cream cheese
1/2 cup low fat sour cream
1/4 cup minced green onions
1/4 cup freshly grated Parmesan cheese
1 cup reduced-fat sharp cheddar cheese, shredded
1/4 cup freshly chopped parsley (for topping)

OPTIONAL INGREDIENT, omit if you’re making this for Meatless Monday. Keep in mind that the nutritional information is calculated WITHOUT the bacon:

6 slices bacon, cooked until very crisp, then crumbled

Directions:

Preheat oven to 350F. Cut stem and core from cauliflower, then cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.
Spread evenly in a medium-sized glass casserole dish. Sprinkle with low-fat cheddar cheese and  optional reserved bacon. Bake 30-35 minutes, or until hot and bubbly.
Nutritional Information per serving (makes 6 servings):
 Calories 162.4
  Total Fat 9.0 g
  Saturated Fat 5.5 g
  Polyunsaturated Fat 0.3 g
  Monounsaturated Fat 2.7 g
  Cholesterol 28.3 mg
  Sodium 323.6 mg
  Potassium 502.6 mg
  Total Carbohydrate 9.7 g
  Dietary Fiber 3.5 g
  Sugars 1.3 g
  Protein 15.0 g
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Filed under Vegetables and Vegetarian Dishes

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