Wednesday, March 4, 2015

Loaded Cauliflower Bake (GF)

Loaded Cauliflower Bake (GF)
(8-12 servings)


1 large head Fresh Cauliflower (6-8 cups bite sized pieces)
½ lb. Bacon, cooked & chopped (see note)
½ cup Mayonnaise
½ cup Sour Cream
2 cups Shredded Cheese (your choice)
3 medium Green Onions, sliced (optional)
as needed Salt & Black Pepper to season


Place cauliflower in a large pot of boiling water for about 6 minutes (don’t overcook as they will turn to mush).  Drain and combine with the bacon (half), mayonnaise, sour cream cheese (half) and onions (half if using) in a large bowl.  Scrape into a sprayed 9x13 baking dish and top with remaining bacon, cheese and onions.  Place in a pre-heated 425 degree oven for about 20 minutes or until cheese has melted and browned slightly.  Serve immediately with the rest of the meal.

Note:               For bacon, place on parchment paper or a wire rack in a rimmed baking sheet.  Place in a pre-heated 375 degree oven for about 20 minutes or until bacon is done.  Remove bacon to a paper towel lined plate to drain and cool.  Chop into pieces about the size of your small fingernail and set aside until needed.

Note:               Dish can be made ahead and refrigerated too.  Just let it sit out for 15 to 30 minutes before putting in the oven.  Also lower temperature to 375 degrees and bake for 30 to 40 minutes or until cheese has melted and browned slightly.

Note:               Check your ingredients to be sure but this dish should be “Gluten-Free” too.

Ideas for Future Efforts

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