I don’t have anything against potatoes. I really don’t. I like them and eat them regularly whether that be baked, roasted, mashed, fried, or sliced and diced. However, say you’re watching your carb intake or trying different vegetables or you’re out of potatoes, but the main course would really be complemented by a potato, you can improvise with a head of cauliflower. If done right, you can be ninja sneaky and prepare said cauliflower, add it to the dinner table and no one would be the wiser that what they were enjoying wasn’t really potatoes after all.
- 1 head of cauliflower, cut into florets
- 2-3 green onions, chopped
- 1/2 block of cream cheese
- 1/2 cup of sour cream
- cheddar cheese, shredded
- 4-5 slices of bacon, cooked & diced
Preheat oven to 350 degrees. Place the florets into a microwave safe covered baking dish and steam on high for 4 minutes. Transfer the florets to a bowl and using a mixer (or masher), combine the florets, cream cheese, and sour cream and blend on high until smooth. Season with S&P, per taste. Stir in some shredded cheese, half of the green onions, and half of the bacon and transfer back to the baking dish, cover, and cook for 20 minutes. Remove from the oven and sprinkle the top with additional cheese and bacon. Return to the oven, without the lid, and back for another 5-10 minutes until top is golden and bubbly. Remove from the oven and top with additional green onions. Serve and enjoy.