I really liked these. Not only are they colorful and pretty to look at, they might be a bit healthier than having all the same ingredients piled on a baked potato. Keep in mind though, these mini casseroles are definitely bite-dependent on the flavor. Gotta make sure you get a good scoop of all the toppings in every bite!
- 3 slices bacon
- 1 2-lb head cauliflower, cored and coarsely chopped
- 1 small white onion, chopped
- 1 1/4 cup shredded extra sharp cheddar cheese
- 2/3 cup, plus 1/4 cup sour cream or whole milk plain Greek yogurt, divided
- 1/2 tsp ground pepper
- 1/4 tsp salt
- 1 1/2 Tbsp snipped chives
Preheat oven to 425 degrees. Lightly coat eight 6-ounce ramekins with cooking spray and place on a large rimmed baking sheet. Cook bacon in a large nonstick skillet over medium heat until crisp, 6-8 minutes. Transfer to a paper towel-lined plate and chop when cool enough to handle. Transfer the bacon drippings to a large bowl. Add cauliflower, onion, cheddar, 2/3 cup sour cream, pepper, and salt. Stir to combine. Divide between prepared ramekins; cover each with foil.
Bake until the cauliflower is tender, 30-35 minutes. Remove foil and bake until lightly browned in spots, 5-10 minutes more. Dollop with remaining 1/4 cup sour cream and sprinkle with the bacon and chives.
NOTES: no comments on the fact I only have 4 ramekins. My mini loaf pans worked just fine, thank you!
Serves 8
Prep Time: 25 minutes
Total Time: 55 minutes
Recipe from www.eatingwell.com
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