Oh my, I think I’m a tad but late with this post. I said I would be back with a recipe for American Thanksgiving but some how a week off turned to a few months and now it’s almost Easter. Sorry about that, life got a bit busy for a little while but things are starting to get back to normal and I’m excited to get back in the kitchen and the shed.
Now on to the food, last week I was craving twice backed potatoes. There was only one problem with that I didn’t have any potatoes. I could have gone to to the store but I had already been there once that day and I was feeling extra lazy. I had resigned myself to frozen green beans, but when I opened the freezer a lightbulb went off in my head, I can use cauliflower. I mean cauliflower is super versatile and everything tastes better with bacon and cheese so what did I have to loose.
This a pretty easy recipe start to finish I think it only took me 30 minutes. 10 minutes to cook the cauliflower, shred the cheese, mix all the ingredients and toss them in the pan. 20 minutes to bake it in the oven.
What you need
3 cups of cauliflower
1 tbs butter
3 tbs sour cream
2 tsp garlic power
salt and pepper to taste
3/4 cups old cheddar cheese
1/4 cup bacon bits
Cook your cauliflower, drain it well then mash just like you would potatoes. Add the sour cream, butter, garlic powder and as much salt and pepper as you would like. Then mix in 1/4 cup of the cheese. Put the cauliflower mixture in a greased pan, top with the rest of the cheese and the bacon bits and bake uncovered at 350F for 20 minutes. Take it out and enjoy.
As always let me know if you try this recipe.
Until next time,