Twice-Baked Cauliflower Casserole

Ingredients:

• 6 slices bacon

• 1 large head cauliflower

• Salt

• 1/2 cup sour cream

• 4 ounces cream cheese, softened

• 1/3 cup grated Parmesan cheese

• 1/4 cup chopped green onions, plus extra for garnish

• 1 teaspoon garlic powder, or 1-2 cloves garlic, pressed

• Pepper

• 1 cup shredded cheddar cheese

Instructions:

• Fry the bacon in a large skillet over medium heat. Transfer to a paper towel-lined plate, allow to cool, and then chop.

• Core the cauliflower and chop the florets into small pieces.

• In a large pot of boiling salted water, boil the cauliflower until soft (15-18 minutes for a chunkier texture or 20-22 minutes for a super-smooth texture).

• Meanwhile, in a large mixing bowl, combine the sour cream, cream cheese, Parmesan cheese, green onions, garlic powder, and two-thirds of the bacon.

• Preheat the oven to 350 degrees Fahrenheit.

• Drain the cauliflower well, then pour the cauliflower over the cream cheese mixture in the bowl. Mash with a potato masher or whisk until the consistency is to your liking. Season to taste with salt and pepper.

• Spread the cauliflower mixture evenly in an 8-inch square casserole dish. Top with the cheddar cheese and remaining bacon.

• Bake for 15-20 minutes, until the cheese is melted. Garnish with chopped green onions before serving.

(source: Simply Keto by Suzanne Ryan)