This is a great substitute for scalloped potatoes, and a perfect dish for a special occasion or holiday.
I doubled this recipe to make 8 servings
(slightly adapted from Kalyn’s kitchen)
(Recipe below is 4 servings)
each serving provides
4 cups cauliflower florets (14.08 oz.)
3 oz. reduced fat cream cheese
1/2 cup sour cream
1/4 cup green onions
1/4 cup reduced fat parmesan cheese
6 slices turkey bacon
1 cup reduced fat cheddar
Preheat oven to 350. spray casserole dish with non stick spray. cut out stem and core from cauliflower and cut into some small pieces but some bigger ones. Cook in large pot of boiling water till cauliflower is tender but not overly soft. drain well and mash with potato masher leaving some chunks.
Cook bacon and chop into bits. Slice onions, cube the cream cheese, sour cream and parmesan cheese and add all together and add in the cooked cauliflower. Put in casserole dish and top with remaining cheddar cheese. Bake 20-30 minutes covered, then broil just to brown the top.