Loaded Baked Cauliflower Casserole

Use your favorite method to cook the cauliflower florets until crisp-tender. I always steam them. I begin testing it with a fork at about the 5 minute mark. You don’t want to cook it all the way through, because it will be spending some time baking in the oven.

When cooked, remove the cauliflower from the pan to a colander and let it cool while preparing the other ingredients.

Preheat the oven to 350 F. Spray an 11×7-inch baking dish with non-stick cooking spray. Set aside.

In a large bowl, stir together the Greek yogurt (or sour cream), half of the shredded cheese, half of the sliced green onions and half of the bacon. Add salt and pepper to taste.

Chop the cooked cauliflower into smaller pieces and gently stir it into the yogurt mixture, making sure all the pieces are coated. Depending on the size of the cauliflower you use, you may have to add a little more yogurt to coat the pieces. The head I used was quite large, so I added an additional 1/2 cup of yogurt, maybe a little more.

Spread the cauliflower mixture evenly in the prepared baking dish. Sprinkle the remaining shredded cheddar and crumbled bacon over top.

Bake at 350 F for 20-25 minutes or until heated through and cheese is melted. Remove from oven.

Sprinkle with the remaining sliced green onions just before serving.

Recipe makes 6-8 servings.

Recipe adapted from Diva di Cucina.