FAUX LOADED POTATO CASSEROLE

October 3, 2016 Casseroles, recipes, Vegetables

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

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