Loaded Cauliflower Casserole

I'm calling this 'loaded' because it reminds me of all the ingredients in a loaded baked potato.

LOADED CAULIFLOWER CASSEROLE

recipe adapted from Kalyn's Kitchen

1 large head cauliflower

4 ounces low fat cream cheese

1/2 cup low fat sour cream

1/4 cup minced chives or green onions

1/4 cup freshly grated Parmesan cheese

1/3 cup crispy, crumbled bacon

1 cup sharp cheddar cheese (can use reduced fat)

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 cream cheese, sour cream, most of the chives, Parmesan, and most of the crumbled bacon.

Spread evenly in a small glass casserole dish. Sprinkle with cheddar cheese.

Bake at 350 degrees for 30-35 minutes, or until hot and bubbly. Top with remaining chives and bacon.


Notes:
I use Oscar Mayer bacon pieces that come in a little pouch. I microwaved them for about 30 seconds to get them crispy.

And those lovely chives, they're from my garden!