Since I started eating low carb, I have seen tons of recipes that say you can substitute cauliflower for potatoes. I wasn't really sure this would work, but I was down to give it a try.
To test the theory, I decided to try it with a version of my Mom's potato casserole recipe and boy, was I surprised. It was amazing! It wasn't the exact texture of potatoes, but that would be easily corrected with a little more elbow grease, while mixing.
What You Need:
1 Head of cauliflower (steamed)
1 Block softened cream cheese
1/2 Cup Mayo
1/2 Cup Sour cream
1/2 Cup Shredded cheddar + another 1/2 cup for the top
1/2 Cup Shredded Mozzarella
3 or 4 Slices of bacon (cooked and chopped)
1 Bunch green onions (chopped)
Salt & Pepper
Sprinkle of dill
Preheat the oven to 350.
Steam a medium sized head of cauliflower for about 15-17 minutes.
Cut into bite sized pieces.
In a separate bowl, mix together all other ingredients minus the bacon, a few green onions and 1/2 cup of the shredded cheddar.
Add in the bite sized cauliflower and stir well. (for a more mashed texture, you can whip this with an electric mixer)
Pour into a 9x11 pan, top with the bacon and remaining cheese, a few green onions and the bacon.
Bake for 20 minutes or until cheese is melted and bubbly.
DISCLAIMER: A big thanks to my friends at Aldi, for sponsoring today's recipe.
When deciding whether to add a recipe to my weekly meal plan, I have a few criteria it must meet... It must be easy to fix with not too much prep time. It must be healthy(ish). It must be delicious and it must be kid friendly.
My latest find meets all the criteria aaaannndd, you can make it in a slow cooker... double score. Here's the full recipe...
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