The Pioneer Woman Tasty Kitchen
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Twice Baked Cauliflower Casserole

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Level: Easy

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Description

It’s hard to believe this Twice Baked Cauliflower Casserole is low carb. Full of thick chunks of bacon and creamy cheddar cheese, this recipe is a sure winner.

Ingredients

  • 1 head Cauliflower
  • ½ cups Sour Cream
  • ½ cups Heavy Cream
  • ¼ cups Minced Green Onions
  • 1 whole Egg, Lightly Scrambled
  • 1 cup Shredded Cheddar Cheese, Plus Additional For Topping
  • 6 slices Bacon, Cooked Very Crisp And Crumbled

Preparation

Preheat the oven to 350ºF.

Cut out stem and core from cauliflower and cut the head into pieces. Rinse well.

Put a couple of inches of water in a large pot and bring to a boil. Add the cauliflower and cook until tender but not too soft, about 8 minutes. Drain well and mash the boiled cauliflower with a potato masher, leaving a few chunks. Mix in the sour cream, heavy cream, green onions, egg, cheese and bacon.

Spread evenly in a medium-sized buttered casserole dish. I used an oval baker but an 8×8 or 9×9 should be fine as well. Sprinkle a handful of additional shredded cheddar cheese over the top.

Bake for 30 minutes or until cheese is melted.

Recipe inspired by Emeril Lagasse’s Twice Baked Potato Casserole.

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