FAUX LOADED POTATO CASSEROLE


 I have seen this recipe around for years but I kept thinking that it couldn’t possibly be good.  The faux comes in because you substitute healthier cauliflower for the carb-laden potatoes.  In my mind,the couldn’t possibly be a good trade.  How many people really like cooked cauliflower?

The change came while visiting my daughter.  I watched as she scooped the wonderful cauliflower-cheese-bacon-onion Faux Loaded Potato Skins from a muffin tin and slid it on to a plate and said “try this mom.”  They tasted amazing!
Since then, I have made faux loaded potato skins several times and finally decided that a casserole version would be much quicker and easier.


I hope you will give it a try.  Since cauliflower doesn’t have a strong taste, it easily takes on the flavors of the bacon and cheese.  It can also be easily modified for your taste buds and diet choices.



INGREDIENTS

  • 1 medium size head fresh cauliflower, cut into florets (or 1 lb bag of frozen cauliflower) cooked.
  • 3/4 cup of sour cream
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese (or cheese of choice)
  • 6 slices of cooked bacon, cut into very small pieces  (or use bacon bits)
  • 3-4 green onions
  • 1 tomato, diced
INSTRUCTIONS

  1. Preheat oven to 350
  2. Cook cauliflower (boil or microwave)
  3. In a blender or food processor, chop the cooked cauliflower for a few seconds until it resembles rice. Set aside.
  4.  In a medium mixing bowl,  sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon, and salt and pepper.
  5. Stir in the cauliflower.
  6. Place in medium baking dish and sprinkle remaining cheese and bacon on top.
  7. Bake for 20 minutes.
  8. Before serving add a dollop of sour cream if desired and sprinkle the remaining green onions and tomato on top.