Low-Carb Twice Baked Cauliflower

Ingredients

• 1 large head cauliflower
• 4 oz. cream cheese, cut into cubes
• 1/2 cup sour cream
• 1/4 cup green onions, minced
• 1/4 cup freshly grated Parmesan cheese, or more
• 6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
• 1 cup grated sharp cheddar cheese

Directions

1. Heat the oven to 350F/180C. Coat a glass casserole dish with olive oil spray or non-stick spray.
2. Trim away the cauliflower stem and core, then chop the florets into small pieces. Boil them in a large pot of salted water until they are tender without turning mushy.
3. Drain the cauliflower thoroughly, then mash it with a potato masher, stopping while there are still a few pieces for texture.
4. As the cauliflower cooks, crisp the bacon and crumble it, slice the green onions, cut the cream cheese into cubes, and measure out the sour cream and Parmesan.
5. Stir the cream cheese and sour cream into the drained cauliflower, then add the green onion, Parmesan, and 3/4 of the crumbled bacon.
6. Spoon the mixture into a 1.5 Quart Glass Casserole Dish and smooth it into an even layer. Scatter the cheddar cheese over the top, then add the remaining bacon.
7. Bake, covered, for 20-25 minutes, until the casserole is heated through and bubbling. Take off the lid and bake for about 10 minutes longer, until the cheese has picked up a little color. Serve hot.