Cooking Corner
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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.
Banana Mixed Berry Breakfast 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:
- Place all ingredients in the blender.
- Mix on medium to high speed until smooth.
- Sip and enjoy!
Photos by Unknown Author are licensed under CC By-NC-ND