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.
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