CAULIFLOWER, cheddar ‘N bacon casserole
    If you are not a fan of cauli-mash, you may actually like this instead. It's like cauli-mash on steroids. Remember my Cauliflower, Cheddar and Bacon cakes?  This casserole is based on that recipe.  I love that recipe and I was determined to try a casserole with the same ingredients.  

1 medium cauliflower
1 tbsp olive oil (15 mL)
1/cup chopped white onion (125 mL)
5 slices bacon
1 canned jalapeno (optional)
2 eggs
1 tsp salt (5 mL)
1/4 tsp white pepper (1 mL)
11/cups shredded Cheddar cheese, divided (300 mL)
1/cup Gluten-Free Bake Mix 3, OR use 1/3 cup almond flour and 1 tbsp coconut flour (125 mL)
1/tsp baking powder (2 mL)
Sour cream (optional)

Preheat oven to 350°F (180°C). 

In pot of boiling water, cook cauliflower until tender.  Drain in colander over large bowl.  Using potato masher, mash cauliflower in colander and allow to sit 10 minutes to drain further. 

In small frying pan, cook onion in olive oil over medium low heat until translucent and turning brown.

In large frying pan, over medium heat cook bacon until crispy.  Crumble and set aside. Chop jalapeno (if using) and set aside. In small bowl, beat eggs with fork.  Beat in salt and pepper.

To cauliflower, add onion, jalapeno (if using), egg mixture, 3/4 cup (175 mL) Cheddar cheese, Gluten-Free Bake Mix 3 and baking powder.  Combine well.  Place mixture in 2 qt (2 L) shallow casserole dish.  Smooth top.  Sprinkle with bacon bits and remaining Cheddar cheese.  Bake 20 minutes.  Serve with sour cream, if desired.

Yield:  6 servings
1 serving
230.4 calories
16.0 g protein
16.2 g fat
4.1 g net carbs


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