Cooking Corner

Loaded Cauliflower Casserole Bake

Ingredients:

6 slices bacon, cut 1/2-inch thick
2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total)
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar
4 scallions, white and light green parts only, thinly sliced
2/3 cup sour cream

Directions:

  • Preheat oven to 425 degrees F.
  • Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.   
  • Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.   
  • Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.   
  • Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

Blueberry Spinach Smoothie

Ingredients:

2/3 cup plain Greek yogurt.
1 ripe banana.
2/3 cup frozen blueberries.
2 large frozen strawberries.
1 cup spinach leaves.
1/2 cup milk of choice (dairy, coconut, soy, almond)
2 teaspoons protein powder (optional)
1 tablespoon of honey, or to taste

Directions:

  • Place to all ingredients in the blender.
  • Mix on medium to high speed until smooth
  • Eat and Enjoy

Source: Kentuckiana Regional Planning & Development Agency (KIPDA)!