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Loaded Cauliflower Casserole Bake

Man cookikng with wok

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:

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

Banana Mixed Berry Breakfast Smoothie

smoothie

Ingredients:

  • 1 medium banana (fresh or frozen)
  • 1/2 cup sliced strawberries, blueberries, or chopped mangos
  • 1/4 cup 2% plain Greek yogurt
  • 1 tablespoon almond butter
  • 1/2 cup baby spinach
  • 1/2 cup unsweetened almond milk
  • Optional: 1-2 basil leaves, 2-3 mint leaves, 1/2 teaspoon peeled, chopped ginger

Directions:

  1. Place all ingredients in the blender.
  2. Mix on medium to high speed until smooth.
  3. Sip and enjoy!

Photos by Unknown Author are licensed under CC By-NC-ND