Let me start this off by saying…I hate cauliflower. Like eww…it’s so gross. I’ve never understood the appeal. It doesn’t have much flavor & it’s just so bland! If I’m at a get-together & there’s a veggie tray, I will eat the whole thing & leave the cauliflower for some other poor unfortunate soul.
However….I’m officially obsessed with this recipe! Boy oh boy…it’s QUICKLY become a family favorite. Even my toddler loves this.
If you say you don’t love a good baked potato, you’re lying & my mom always told me we weren’t allowed to lie. I’m not sure if you follow me on Instagram or Facebook, but recently I shared that I’m adapting some new healthy habits so I thought I’d give this a try! After all, it’s the taste of a baked potato without all the starchy carbs. Not that I’m against starchy carbs…they just have their place & time.
So let’s dig in, friends! Here’s everything you’ll need to get started!
Ingredients:
- 4 cups cauliflower florets
- 8 oz shredded sharp cheddar cheese, divided evenly
- 8 oz shredded Monterey jack cheese, divided evenly
- 1.5 cups low-fat plain Greek yogurt
- 1.5 cups green onions, sliced
- 6 slices turkey bacon, cooked and crumbled
- 1 clove garlic, grated
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
STEP ONE: Preheat that sucker to 350 degrees. Done? Awesome!
STEP TWO: I know the recipe calls for cauliflower florets, but this time I opted for frozen rice cauliflower because most days – I’m super lazy when it comes to cooking & the easier the better! However, the first time, I did use the suggested cauliflower florets & it worked just as great. Anyways…steam that bag of rice cauliflower & boom – step two is done!
STEP THREE: While that cauli steams, mix together 4 oz of the shredded cheddar, 4 oz of the Monterey Jack (or mozzarella – that’s what I used) & the yogurt. You’ll get a funky looking, but delicious tasting concoction. I mean, don’t taste it NOW, but just know that it’s going to be good!
STEP FOUR: Stir in the sliced green onions, chopped bacon & garlic! I should let you know…I never measure my garlic. I just use my best judgment, which for some might be too much garlic, but I’m Italian so I can’t really help it. It’s in my DNA. Add your salt & pepa & then set it aside for the time being.
STEP FIVE: Cauli should be steamed by now, so go ahead & strain that sucker. You gotta be careful if you used the riced cauliflower because you don’t want it all to fall through the colander holes. Try layering a paper towel or two in the bottom of the colander to catch the cauliflower, while simultaneously draining any excess liquid. Gotta work smarter, not harder people.
STEP SIX: Mix it up, friends! Toss that freshly drained cauliflower with the cheesy, yogurt mixture & pour into a lightly sprayed casserole dish.
STEP SEVEN: Cover the dish with foil & set your timer for 25 minutes. DING DING – timer’s done, so let’s remove the foil & let that baby bake until the cheese is brown & bubbly. I ended up turning our broiler on low for a few minutes.
STEP EIGHT: Done! Eat, enjoy, repeat!
Like I said before, cauliflower has NEVER been my jam & if you had told me before that I would be eating it at least twice a week, I would have gagged & then laughed in your face. But seriously, this is such an easy & quick recipe & makes GREAT leftovers. In fact, I made this on Sunday during nap time & we just reheated for dinner later that night.
If you have another cauliflower recipe or any recipe, in general, you think I should try, please drop a note below! Also, stay tuned for I Like Big Burgers & I Cannot Lie, Pt. 3 coming to the blog next month!
Thanks for stopping by, friends!
Grit & Grace Blog 