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LOADED CAULIFLOWER BAKE
Ingredients
1 (1 3/4-pound) cauliflower, cut into florets
2 tablespoons butter
1/4 cup reduced-fat sour cream
2 tablespoons 2% milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup (4 ounces) shredded Cheddar cheese, divided
4 sliced reduced-sodium bacon, cooked, chopped and divided
2 green onions, chopped and divided
Directions
Preheat oven to 350°F.
Cook cauliflower florets in boiling water to cover for 8–10 minutes until tender. Drain well. Return cauliflower to pot. Add butter, and mash to desired texture. Stir in sour cream, milk, salt, pepper and garlic powder. Stir in 1/2 cup cheese, half of the bacon and 1 green onion.
Spoon mixture into a 1 1/2-quart baking dish lightly coated with cooking spray. Bake for 20 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup cheese and bacon. Bake another 5 minutes. Remove from oven, and sprinkle with remaining green onion.
