Twice Baked Cauliflower for your Holiday Dinner.

This past Christmas I spent my holidays in San Diego with some really good friends that I have known for a long time. My friend was holding a very nice dinner where he made most of the items so I decided to try my hand at cooking. Yes cooking! I am not a great big cook so this was going to be a challenge for me but I actually do like to cook. So  I remembered a recipe I tried a few months back when I was eating low carb. It was a twice baked Cauliflower recipe and it was absolutely delicious. I made it this past Christmas and it was a total hit! So even if you are all thumbs in the kitchen like me, you can still pull off this easy to do dish, enjoy!

I got this recipe from Kayln’s Kitchen here: http://www.kalynskitchen.com/2006/09/twice-baked-cauliflower-recipe.html

Twice Baked Cauliflower:

(Makes 6-8 servings)
Ingredients:
1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free)
1/2 cup low fat sour cream (do not use fat free)
1/4 cup minced green onions
1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup reduced fat sharp cheddar cheese
(I used Kraft 2% milk sharp cheddar)

Instructions:
Preheat oven to 350F/180C. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in light cream cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

Spread evenly in a medium-sized glass casserole dish. Sprinkle with low-fat cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.


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Michelle Norman is the founder and Editor-in-Chief of Puregoddess University. She is also the owner of Puregoddess a women's brand that features clothing, accessories and makeup.

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