When recipes appear on this blog, they tend to be “healthy” dishes. This is NOT because I either live or advocate a super-healthy lifestyle. Quite the opposite. I’m a steak and potatoes girl. Pasta, cheeseburgers and fried foods all make me very happy. I love cake. No, if I completely had my way, and the foods I ate didn’t have a direct relation to the size of my body, I’d be a fast-food, junk-food, dessert-food mess. However, the days of eating whatever I want are long gone, so I have to put forth an effort to make healthier choices. When I find a recipe that is healthy, delicious and fairly easy, it’s a huge win. Nailing all three of those criteria isn’t easy, and that’s why those are the recipes I choose to share. Now that we’ve gotten that out of the way, let’s move on to the latest dish!
The original recipe comes from Skinnytaste.com and was called Loaded Cauliflower “Mash” Bake. However, after making it myself, I decided a more accurate label is No-Potato Twice Baked Potatoes. I’m special like that. Also – I made this side dish the same night that I made Penne and The Jets. I feel it’s important to clarify because on that post I shared a photo of the disaster area that we previously called “the kitchen.” That was a two-recipe mess.
No-Potato Twice Baked Potatoes
4 slices center cut bacon
6 cups (about 24 oz) cauliflower florets
3 cloves crushed garlic
1/3 cup 1% buttermilk
1 Tbsp whipped butter
3/4 tsp Kosher salt
fresh black pepper, to taste
2 Tbsp minced fresh chives (divided)
1/4 cup reduced-fat shredded cheddar cheese
1. Cook bacon in a skillet until crisp. Set aside on paper towel until cool. Once cool, crumble bacon.
2. Bring large pot of water to boil. Add cauliflower and garlic. Boil until cauliflower is soft (approx. 15-20 min). Drain and return to pot.
Tip: make sure you drain the cauliflower very well. I was a little lax and ended up with slightly soupy mash. Try to remove all excess water!
3. Preheat oven to 350º
4. Add buttermilk, butter, salt and pepper to cauliflower. Puree with a hand blender. Stir in 1 Tbsp of chives. Transfer mixture to 8×8 casserole dish (or several smaller dishes).
5. Top mixture with cheddar and crumbled bacon. Bake until cheese melts (approx. 5 min).
6. Sprinkle remaining chives over top. Serve and enjoy!