Loaded Cauliflower Bake
This low-carb rendition of loaded baked "potatoes" substitutes cauliflower instead of starchy, carbohydrate-loaded potatoes for all of the flavors of a loaded baked potato without the blood sugar spike. Serves four.
3 1/2 cups cauliflower, diced
1 cup low-fat sour cream
1 cup shredded cheddar cheese
4 slices turkey bacon, cooked and diced
1/2 cup scallion, diced
non-stick cooking spray
salt and pepper to taste
How it's made:
Preheat oven to 350°. In a medium-large pot, bring 1 quart of water to a boil. Add cauliflower, reducing heat to simmer until cauliflower reaches desired tenderness (approximately 7 minutes). Drain cauliflower and set aside.
In a large mixing bowl, combine sour cream, 1/4 cup scallions, 1/2 cup cheese, two slices of diced bacon, salt and pepper to taste. Stir in cauliflower, then transfer to a lightly greased baking dish. Top with remaining bacon and cheese. Bake for 20 minutes, or until cheese is completely melted. Garnish with remaining scallions and serve.