If you love twice baked potatoes, there’s a good chance you’ll love this twice baked cauliflower even more.
You could also try this cauliflower and ham casserole.
Servings : 6
Ingredients
- 1 head cauliflower
- 2 Tbsp parmesan cheese grated
- 2 Tbsp gouda cheese grated
- 2 Tbsp unsalted butter
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 2 green onion sliced
- 1 slice uncured bacon cooked and crumbled; no sugar listed in ingredients
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Instructions
Stovetop
- Wash and stem cauliflower. Cut into chunks small enough to fit in your cooking pot. Place a steamer basket on the bottom of your cooking pot and fill with water just up to the steamer basket. Place cauliflower on top. Cover. Bring to a boil. Steam 8-10 minutes or until tender crisp. Remove from heat but allow cauliflower to stay in the pot with the lid on for another 10 min.
- Preheat oven to 350. Add cauliflower, cheeses, butter, salt, and pepper to a food processor. Process until smooth. Pour into greased 11 X 7 baking dish. Sprinkle with paprika, green onions, and bacon crumbles. Bake at 350 for 15 minutes.
Instant Pot
- Add trivet or oven-safe steamer basket to your pot. Add 1 cup water. Program for manual-high and 4 minutes. Allow at least 10 minutes of natural pressure release after cook time.
- Preheat oven to 350. Add cauliflower, cheeses, butter, salt, and pepper to a food processor. Process until smooth. Pour into greased 11 X 7 baking dish. Sprinkle with paprika, green onions, and bacon crumbles. Bake at 350 for 15 minutes.
Notes
For vegetarian, omit bacon.
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Comments (1)
I love cauliflower! I will need to try this.