A cauliflower version of the loaded baked potato. This Motherlode Cauliflower Casserole tastes so rich, filling and satisfying that no one would ever guess that it's a low-carb recipe.
Ingredients
1 large head cauliflower, cut into bite-size pices (about 6 cups)
6-8 strips bacon, cooked and crumbled
6 tablespoons chopped chives, divided
1/2 cup mayonnaise
1/2 cup sour cream
2 cups Colby Jack or Cheddar cheese, shredded, divided
8 ounces sliced mushrooms (optional)
Instructions
Heat oven to 425 degrees F.
In a large pot, boil water and cook cauliflower for 8-10 minutes; drain and let cool.
In a large bowl, combine 3 tablespoons chives, mayonnaise, sour cream, 1 cup cheese, mushrooms and cauliflower; mix well.
Place in baking dish and cover with remaining 1 cup cheese and remaining bacon crumbles.