LOADED BAKED CAULIFLOWER CASSEROLE
Carol Taste of Home BB
1 large head cauliflower, broken up into large florets
1-1 1/2 c. low fat Greek yogurt OR sour cream
1 c. shredded cheddar cheese, divided
4-5 green onions, thinly sliced
6 slices bacon, cooked crisp and crumbled, divided
Salt and pepper to taste
Use your favorite method to cook the cauliflower florets until crisp-tender-I always steam it. I began testing it with a fork at about the 5 minute mark. The one I made took about 7 minutes to cook through. You don't want to cook it all the way through, because it will be spending some time baking in the oven.
Remove the cauliflower from the pan to a colander and let it cool while preparing the other ingredients.
Preheat the oven to 350 degrees. Spray an 11x7-inch baking dish with nonstick cooking spray; set aside.
In a large bowl, stir together the Greek yogurt (or sour cream), 1/2 c. of the shredded cheese, half of the sliced green onions and half of the bacon. Add salt and pepper to taste.
Chop the cooked cauliflower into smaller pieces and gently stir it into the yogurt mixture, making sure all the pieces are coated. Depending on the size of the cauliflower you use, you may have to add a little more yogurt to coat the pieces. The head I used was quite large, so I added about 1 1/2 cups or maybe a little more. Season with salt and pepper to taste.
Spread the cauliflower mixture evenly in the prepared baking dish. Sprinkle the remaining shredded cheddar and crumbled bacon over top.
Bake @ 350 degrees for 20-25 minutes or until heated through and cheese is melted.
Sprinkle with the remaining sliced green onions just before serving. 6-8 servings.