One discovery I have made again and again when exploring the dietary substitutions inherent in pursuing a new way of eating (e.g. low carb, vegetarian or vegan, etc.) is that sometimes the best meal items and recipes are the ones where the main ingredient isn’t masquerading as a forbidden food. Discovering new ways to enjoy allowed-foods in their own right is often more successful than forcing them into the role of a food that is sorely missed.
This recipe falls into that category. While it is based on recipes for “Loaded Baked Potato Casserole,” the cauliflower in this dish is not made to resemble potatoes, but enjoyed in its full-out floret form!
1 lb. cauliflower florets, steamed
1 cup sour cream
1 cup shredded cheese, divided
6 slices of bacon, cooked crisp and crumbled
3 green onions, chopped or snipped fine
salt and pepper
1 tomato, seeded and diced
Preheat oven to 350. Chop cauliflower into pieces and steam to desired tenderness. In a separate bowl, mix together the sour cream, half the cheese, half the bacon, half the green onions, salt and pepper.
Combine cauliflower pieces with sour cream mixture and spread in a baking dish. Sprinkle remaining bacon and cheese on top. Bake for 20 minutes.
Remove from oven. Sprinkle diced tomatoes on top. Return to the oven. Bake and additional five minutes.
Garnish with remaining green onions on top and serve.