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Loaded cauliflower bake

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Servings 4 3/4 cup
Calories 112 kcal

Ingredients
  

  • 4 slices center cut bacon

  • 6 cups (about 24 oz) cauliflower florets

  • 3 cloves crushed garlic

  • 1/3 cup 1% buttermilk

  • 1 tablespoon whipped butter

  • 3/4 tsp kosher salt

  • fresh black pepper, to taste

  • 2 tablespoons minced fresh chives, divided

  • 1/4 cup shredded reduced fat shredded cheddar

Instructions
 

  • Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.
  • Fill a large pot with water, bring to a boil and add cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain, and return to the pot.
  • Preheat the oven to 350°F.
  • Add the buttermilk, butter, salt and pepper to the cauliflower and purée with a hand blender. If you don’t own a hand blender, a regular blender would work fine as well.
  • Mix in 1 tbsp of the chives and transfer to 4 individual casseroles (3/4 cups each) or one 8 x 8 casserole dish and top with cheddar and crumbled bacon.
  • Bake in the oven until the cheese melts, about 5 minutes then top with remaining chives.