This is a recipe that my friend Trish made for our 4th of July party. It’s Keto friendly. Recipe from: https://www.smalltownwoman.com/loaded-cauliflower-casserole/
2 lbs cauliflower florets cut in bite size pieces
1 box (8 ounces) cream cheese softened
1/2 cup sour cream
1 1/2 cups sharp cheddar cheese finely shredded
1 1/2 cups Monterey Jack cheese finely shredded
1 teaspoon garlic powder
1/2 teaspoon onion powder
6 slices crispy cooked bacon coarsely chopped
1/4 cup chopped fresh chives (reserve one tablespoon for the top)
Kosher salt and black pepper to taste
Directions:
1 box (8 ounces) cream cheese softened
1/2 cup sour cream
1 1/2 cups sharp cheddar cheese finely shredded
1 1/2 cups Monterey Jack cheese finely shredded
1 teaspoon garlic powder
1/2 teaspoon onion powder
6 slices crispy cooked bacon coarsely chopped
1/4 cup chopped fresh chives (reserve one tablespoon for the top)
Kosher salt and black pepper to taste
Steam the cauliflower until fork tender; approximately 10
minutes. Drain well in a colander.
Preheat oven to 425 degrees. Grease a 9 x 13-inch baking
dish.
In a large bowl, combine the cream cheese, sour cream,
cheddar cheese, Monterey Jack, garlic powder, and onion powder. Mix until
creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon, and chives.
Season with kosher salt and black pepper to taste.
Spoon into a casserole dish and top with the remaining
bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with
remaining chives and serve.
No comments:
Post a Comment