Twice Baked Cauliflower


Have you heard all these wacky rumors that about being able to substitute cauliflower for potatoes and no one can tell the difference? Well, I’ve learned that its true to a certain extent. Cauliflower has such a mild taste that when mashed up, it is easy to mistake it for potatoes. However, in my opinion, the texture is never quite the same.


Despite the difference in texture, this twice baked cauliflower recipe is so good, I don’t know that I’ll ever be making the potato version again. This also opened up a world of inspiration for me. What other potato dishes can I swap cauliflower for? Could I make “fries” with cauliflower? What about scalloped cauliflower “potatoes”?


I think there’s going to be some kitchen experimenting going on in my near future. In the meantime, TRY THIS! Its really, really good.

Twice Baked Cauliflower
  • 1large head cauliflower
  • 1 tbsp butter
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup sour cream
  • ½ cup green onions, chopped
  • 1 cup cheddar cheese, grated
  • 4 slices bacon, cooked until crisp then crumbled
  1. Preheat oven to 350
  2. Spray an 8x8 baking dish with cooking spray
  3. Cut cauliflower into florets. Boil in a large pot until tender but not overly soft.
  4. Transfer cauliflower to a large bowl and mash with a potato masher.
  5. Add the butter, salt, pepper, sour cream, green onions, and ¾ of the chopped bacon. Stir to combine.
  6. Place mixture into baking dish, top with cheddar cheese then remaining chopped bacon.
  7. Bake for 30 minutes


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  1. Barbara says

    Hi Betsy!
    Made this for dinner tonight and it was delicious! Cauliflower was on the menu anyway and I happened to have everything on hand. I used light sour cream and 2% cheese as that was what I had, still totally awesome. My husband loved it, I served it with steak. Thanks for a great recipe!

  2. says

    Do you have the nutritional breakdown or just need to do each item individually. I’m tracking my food on fitness pal trying to loose weight and get healthy.

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