Name: Twice Baked Cauliflower Mashed No-Tatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 Large Head Cauliflower, washed and cut in florets; 2 T Romano Cheese; 5 T Grass Fed Butter; 1/4 t Fine Sea Salt; Sprinkle of Pepper, Garlic Powder and Parsley; 2 Green Onion Spears, Chopped; 1/4 c Manchego Cheese, Grated; 1 T Cooked Crumbled Turkey Bacon

Description

A great cauliflower substitute for twice baked potatoes.

Scale

Ingredients

1 Large Head Cauliflower, washed and cut in florets
2 T Romano Cheese
5 T Grass Fed Butter
1/4 t Fine Sea Salt
Sprinkle of Pepper, Garlic Powder and Parsley
2 Green Onion Spears, Chopped
1/4 c Manchego Cheese, Grated
1 T Cooked Crumbled Turkey Bacon

Instructions

Place cauliflower in a large pot covered with water. Bring to boil.
Reduce to a gentle boil and cook with lid on for 8 – 10 minutes. Cauliflower should be tender but not mushy. Remove from heat. Drain well.
Put the cauliflower back in pot with lid on and let stand for 5 minutes. This ensures the cauliflower doesn’t get watery. Don’t skip this step.
Place cooked cauliflower in the food processor with Parmesan Cheese, Yogurt, salt, pepper, garlic powder and parsley. Pulse until it becomes whipped/consistency of mashed potatoes.
Preheat oven to 350 degrees.
Place mashed cauliflower in a greased casserole dish. Top with onion, bacon and cheese.
Bake for 15 minutes until heated through and then broil for a couple of minutes to crisp up cheese.
If you make the mashed cauliflower ahead of time and it has been refrigerated bake for 30-35 minutes and then broil for a couple of minutes.