Loaded Cauliflower
This is a version of “Twice Baked Potatoes” using cauliflower. Who does not love loaded baked potatoes? I know I do, but if you are looking to lower your carb count, here is a great alternative. A special tool that I used for this recipe was a “Potato Ricer“and I used the smallest “die”. I wanted a really smooth product like mashed potatoes. I tried a blender, my Kitchen Aid stand mixer but the ricer produced the smoothest result between the three. If you have a food mill, you could also try that and I think next time I will to see if I get a smoother result.
The ingredients in this recipe really worked well, but you can always add or take away something as desired.
Local note – Cauliflower is from Sanger, California.
- 1 medium head cauliflower
- 6 ounces sour cream
- 3 green onions, sliced
- 6 slices bacon, crumbled
- ¾ cup shredded cheddar cheese
- salt/pepper
- Heat oven to 350 degrees. Spray baking dish with non-stick spray.
- Cut cauliflower in to medium to small chunks. Steam until tender.
- Using a potato ricer, "rice" cauliflower into a medium bowl.
- Add sour cream to "riced" cauliflower and stir. Save some of the green onion, bacon and cheddar cheese for garnish. Add remaining green onions, bacon and cheddar cheese and stir.
- Add salt and pepper to taste.
- Place mixture into prepared baking dish. Bake for approximately 20 minutes or until bubbly and heated through.
