Ingredients
- 8 cups cauliflower chopped
- 4 strips hickory-smoked bacon
- 1 cup onion diced
- 4 teaspoons garlic minced
- 10 ounces goat cheese divided
- 1/4 cup reduced-fat cream cheese softened
- Salt and pepper to taste
- Green onion sliced, for garnish
Instructions
- Heat your oven to 400°F and spray a small casserole dish with cooking spray.
- Place the chopped cauliflower into a large bowl and microwave for 8 minutes. Stir and microwave for an additional 8 minutes, until fork-tender.
- While the cauliflower cooks, heat a small pan on medium heat and cook the bacon until golden brown, about 2-3 minutes per side. Once cooked, blot off the excess fat with a paper towel. Cut bacon into small pieces and set aside. Reserve the bacon fat in the pan.
- Heat the reserved bacon fat on medium-high heat and cook the onion and garlic until golden brown and soft, about 2-3 minutes.
- Transfer the cooked cauliflower into a large food processor and add in 8 ounces of goat cheese, cream cheese, and cooked onions. Process until near-smooth, keeping a few chunks in for texture.
- Transfer the cauliflower mixture to a medium bowl and stir in the sliced bacon. Mix until evenly distributed. Season with salt and pepper, to taste.
- Fill the prepared casserole dish with the cauliflower and crumble the remaining goat cheese on top.
- Bake until the top begins to brown, about 20 minutes. Garnish with green onion and serve.