Low-Carb, Twice-Baked Cauliflower Casserole

Here's a low-carb, casserole-based twist to the twice-baked potato recipe for those looking for a tasty alternative.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 240 Calories

Ingredients

• 3 tablespoons butter
• salt and ground black pepper to taste
• 1 large head cauliflower, chopped
• 0.5 cup low-fat sour cream
• 0.5 (8 ounce) package low-fat cream cheese
• 1.5 cups shredded reduced-fat Cheddar cheese
• 0.5 cup bacon bits (such as Hormel®)
• 0.25 cup minced green onions

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.

Step 3

Bring a large saucepan of water to a boil. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes. Drain well and transfer cauliflower to a large bowl. Use a potato masher to mash cauliflower, leaving some chunks.

Step 4

Reserve 1/2 cup Cheddar cheese and 1 tablespoon bacon bits. Mix remaining 1 cup Cheddar cheese, remaining bacon bits, cream cheese, sour cream, green onions, butter, salt, and pepper into mashed cauliflower in the bowl. Transfer mixture to an 8-inch square baking dish. Sprinkle reserved Cheddar cheese and bacon bits on top.