Apr 13, 2013




Although the picture is horrible this recipe is delicious and super rich. It seemed to take forever to cool down. I am pretty sure we all ended up with third degree burns on our tongues. Once it cooled down it was heaven on earth. It’s very much like a potatoes casserole. 

You have all of the same ingredients just cauliflower instead of potatoes which helps to lower the calories of the casserole. I actually only made a half recipe because the whole recipe was way too much for use to eat. I could have gotten away with an entire recipe because we had none left by the end of dinner.

Ingredients:
  • 1 lbs. cauliflower florets
  • 4 oz. shredded sharp cheddar cheese, divided
  • 4 oz. shredded Monterey Jack cheese, divided
  • 2 oz. block cream cheese, softened
  • 2 tablespoons milk
  • 1 bunches green onions, sliced (1 1/2 cups)
  • 3 sliced bacon, cooked and crumbled
  • 1 clove garlic, grated
  • Salt & pepper to taste
Directions:
  1. Preheat oven to 350 degrees.
  2. Steam cauliflower florets until tender.
  3. While cauliflower steams, cream together 6 oz. of the shredded cheddar, 6 oz. of the Monterey Jack, cream cheese, and heavy cream.  
  4. Stir in sliced green onions, chopped bacon, and garlic.
  5. Set aside.
  6. Drain any liquid from steamed cauliflower and add to cheese mixture.
  7. Stir cauliflower and cheese mixture together.
  8. Taste for seasoning, and add as necessary.
  9. If you want a finer texture, give a few mashes with the potato masher.
  10. Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.
  11. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.



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