Ingredients
Scale
- 1 medium head of cauliflower, leaves removed
- 2 medium red potatoes
- 4 oz. Greek cream cheese (or Neufchatel)
- 3 slices of bacon, cooked & chopped (or crumbled)
- 1 Tablespoon grass fed butter (or olive oil or rendered bacon fat)
- 1 medium onion, peeled & chopped
- 1/2 – 3/4 cup bell pepper, seeded & chopped
- 2 oz. shredded white cheddar cheese
- 2 teaspoons Red Robin Seasoning (or your favorite seasoned salt)
- 1 teaspoon Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning)
- 1/2 teaspoon smoked paprika
- Salt & freshly ground pepper, to taste
- 1 cup shredded sharp cheddar cheese
Instructions
- Cut or split the cauliflower into florets. Peel the potatoes if you want (I didn’t), then cut them into chunks.
- Using a steamer or a large pan with some water in the bottom, steam the cauliflower, then the potatoes until very tender. Drain off any excess water.
- Put the cauliflower into a food processor with the cream cheese and blend until smooth. When the potatoes are done, put them in a large bowl and mash with a fork or potato masher.
- Meanwhile, cook the bacon, then chop. Melt the butter in a small frying pan, then add the onion and saute until tender and translucent. Add the bell pepper and saute a little longer until the peppers are tender. Stir in the chopped bacon.
- Add the sauteed onion mixture to the large bowl along with the pureed cauliflower. Stir to mix, then add the seasonings and white cheddar cheese. Add salt & pepper to taste. If the mixture seems too dry (mine didn’t), add a little bit of milk.
- Spray a casserole pan with cooking spray. Pour the cauliflower potato mixture into the casserole, top with shredded cheese and bake at 350 F. for about 20 minutes or until the cheese is nicely melted.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Nutrition
- Serving Size: About 3/4 cup
- Calories: 233
- Fat: 14.5g