Friday, February 28, 2014

Mashed "Faux-tato" Casserole

I discovered this recipe the other day on, and MAN OH MAN am I glad I did!
Aside from the fact that this dish is definitely in my low-carb arena, I'd go as far to say that it's almost better than actual loaded mashed potatoes. Plus, it couldn't be any simpler to make.
First off, place 6-8 strips of uncooked bacon on a baking pan covered with tin foil. Place it in a cold oven, heat the oven to 400* and set a timer for 20 minutes. (P.S. this is the easiest, cleanest way I've found to cook bacon.. and it comes out perfectly cooked.)
While the bacon cooks, go ahead and combine into a large mixing bowl  2 1/2 cups of shredded or grated cauliflower (for this recipe, it's best to use a food processor so that the cauliflower has a more potato-like consistency) with 1 cup of sour cream (I used a little bit more than that) and half a package of shredded cheddar cheese. If you like, you can also add chives to the mix.

Once the bacon has cooked, take it out of the oven and let it cool for a few minutes. Then, go ahead and shred up half of the bacon into small pieces and add them into the mixture, stirring everything together really well. Once that's done, you can pour the mixture out into a greased baking pan. Go ahead and pour the rest of the package of shredded cheese and crumble the rest of the bacon to add on the top of the casserole.

Cook at 350* for about 20-25 minutes until it looks done.

And voilà. There you have it. Delicious loaded mashed faux-tato casserole.

1 comment:

  1. Oh I love this idea, pinned to my healthy eating board, shared on g+, and I'm featuring tonight on Real Food Fridays, thanks for sharing.