Cauliflower Casserole

• 분량: 12 servings
• 활동 시간: 20 minutes
• 총 시간: 50 minutes

재료

1 large head of cauliflower (4 pounds)

8 slices bacon (cooked and chopped)

1 8 oz container chive and onion cream cheese (softened, room temperature)

1/2 cup heavy cream

1/2 cup mayonnaise

1/2 cup sour cream

1 1/2 tsp seasoned salt

1 tsp black pepper

1 tsp granulated garlic or garlic powder

1 tsp onion powder

3 cups sharp cheddar cheese (divided use)

1 bunch green onions (thinly sliced (reserve some for garnishing)

1/2-1 cup french fried onions

방향

Preheat the oven to 450°F. Spray a large rimmed sheet pan with cooking spray.

Chop and divide cauliflower florets into bite size pieces. Arrange in a single layer on the prepared pan Spray the cauliflower with cooking spray and sprinkle lightly with salt. Roast in the oven for 15 minutes or just until fork tender. (Alternately, steam the cauliflower florets then roughly chop them into bite size pieces.)

While the cauliflower bakes, fry the bacon in a large skillet over medium-high heat until crispy. Remove to doubled paper towels to drain grease, then chop.

Meanwhile, in a large bowl use a whisk to combine the cream cheese, heavy cream, mayonnaise and sour cream with the seasoned salt, black pepper, granulated garlic and garlic powder. Whisk until fully combined.

To the cream cheese mixture add the cauliflower, bacon, 2 cups cheddar cheese and green onions. Use a large rubber spatula to stir until fully combined.

Lower the oven temperature to 375°F. Spray a 13x9-inch casserole dish with cooking spray.

Pour the cauliflower mixture into the prepared dish. Sprinkle the top with the remaining cheese and top with french fried onions.

Transfer to the preheated oven and bake for 35-40 minutes until bubbly and golden brown.

Let stand 5 minutes, then serve garnished with green onions.

영양 정보

• 칼로리: 360 kcal
• 지방 전체: 31 g
• 포화 지방: 14 g
• 불포화 지방: 13 g
• 트랜스 지방: 0.04 g
• 콜레스테롤: 56 mg
• 나트륨: 1447 mg
• 탄수화물 전체: 8 g
• 식이섬유: 2 g
• 총 당류: 3 g
• 단백질: 12 g